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Easy Mexican Chicken Casserole Recipe

Easy Mexican Chicken Casserole Recipe

Comforting layers of saucy shredded chicken, corn tortillas, beans, corn, and melty cheese bake into a crowd-pleasing casserole. Simple prep, big flavor, and perfect for busy weeknights.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil for sautéing
  • 0.75 cup diced yellow onion
  • 2 tsp minced garlic
  • 1.5 tsp chili powder
  • 1.25 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1.5 cup black beans, drained and rinsed
  • 1.25 cup corn kernels fresh or frozen
  • 10 oz diced tomatoes with green chiles, drained
  • 1.75 cup red enchilada sauce
  • 0.75 cup sour cream
  • 1 tbsp fresh lime juice
  • 3 cup cooked shredded chicken
  • 8 oz corn tortillas, cut into strips about 8–10 small tortillas
  • 1.25 cup shredded Mexican blend cheese
  • 0.5 cup shredded cheese, for topping any melty cheese you like
  • 1 tsp kosher salt adjust to taste
  • 0.5 tsp black pepper
  • 0.25 cup chopped fresh cilantro plus more for serving
  • 0.25 cup sliced jalapeño optional, for heat
  • 0.25 cup sliced green onions for serving

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Warm oil in a skillet over medium heat. Soften onion for 3–4 minutes.
  • Stir in garlic, chili powder, cumin, paprika, and oregano. Cook 30 seconds until fragrant.
  • Add beans, corn, and drained tomatoes. Cook 3 minutes to reduce moisture. Remove from heat.
  • Whisk enchilada sauce with sour cream and lime juice in a large bowl.
  • Fold in shredded chicken, cilantro, and the warm bean-corn mixture. Season with salt and pepper.
  • Spread half the tortilla strips in the dish. Spoon in half the chicken mixture. Add some cheese.
  • Repeat layers with remaining tortillas and chicken. Top with the rest of the cheese and jalapeño.
  • Cover with foil and bake 20 minutes. Uncover and bake 12–15 minutes until bubbly and lightly browned.
  • Rest 10 minutes before slicing. Garnish with green onions and extra cilantro. Serve hot.

Notes

Swap red sauce for green enchilada sauce for a tangy twist, or use flour tortillas if you prefer softer layers. Add sautéed bell peppers for extra veggies. To make ahead, assemble and refrigerate up to 24 hours; add 5–10 minutes to the bake time. Leftovers keep 3–4 days chilled and reheat well in a 350°F oven.
This recipe is an original creation inspired by classic Easy Mexican Chicken Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.