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There’s your average casserole… and then there’s this cheesy, loaded Mexican chicken casserole. Filled with a creamy sauce, two kinds of cheese, and plenty of chicken, there’s something in this dish for everyone. While this is certainly not an authentic Mexican dish, it combines lots of flavors and ingredients that will remind you of tacos, enchiladas, and your favorite Mexican/Tex-Mex meals. It's perfect for celebrating Cinco de Mayo with a crowd, or for spicing up your weeknight dinner any time of year.
Can I make this ahead of time?
You sure can! If you’re making it in advance, we’d recommend assembling the entire casserole (minus the cheese and chip topping) without baking. Cover and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature while you’re preheating the oven and then follow the directions to bake at 350°, as stated in the recipe.
What do I serve with this?
One of the best things about this casserole is that it’s basically a complete meal by itself. That said, if you want to serve it with sides, try pairing it with this simple avocado tomato salad or guacamole. Or, if you want to get another carb in there, make our cilantro lime rice.
How do I store it?
Cover the baking dish or transfer it to an airtight container and store in the fridge. Leftovers should last for 3 to 4 days.
Want even more Mexican chicken recipes? Check out our spicy chicken taquitos, our chicken quesadillas, or our air fryer chimichangas—they’re out-of-this-world good.
Made this? Let us know how you liked it in the comments below.
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- Yields:
- 10 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 50 mins
- Cal/Serv:
- 412
Ingredients
Cooking spray
- 2 Tbsp.
neutral oil
- 1
medium yellow onion, chopped
- 1
small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving
- 2
cloves garlic, finely chopped
- 3 c.
shredded cooked chicken
- 1
(15.5-oz.) can black beans, rinsed, drained
- 1
(15.25-oz.) can corn, drained
- 1 1/2 tsp.
kosher salt
- 1 tsp.
chili powder
- 1 tsp.
ground cumin
- 1/2 tsp.
freshly ground black pepper
- 1
(15-oz.) can fire-roasted tomatoes
- 1
(10.5-oz.) can cream of chicken soup
- 2 c.
crushed tortilla chips, divided
- 1 1/2 c.
shredded cheddar, divided
- 1 1/2 c.
shredded Monterey Jack, divided
Chopped fresh cilantro, tomatoes, and avocado, for serving
Directions
- Step 1Preheat oven to 350°. Grease a 13"-by-9" pan with cooking spray.
- Step 2In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño (if using) and garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken, beans, corn, salt, chili powder, cumin, and pepper and cook, stirring occasionally, until warmed through, about 5 minutes. Add tomatoes and soup and stir to combine.
- Step 3Spread half of chicken mixture on bottom of prepared pan. Top with half of chips, half of cheddar, and half of Monterey Jack. Repeat with remaining chicken mixture, chips, cheddar, and Monetery Jack.
- Step 4Bake casserole until bubbly and cheese is melted, 25 to 30 minutes.
- Step 5Top with cilantro, tomatoes, avocado, and jalapeño.
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