Looking for a weeknight dinner that wins over picky eaters, doesn’t require ten pots, and makes enough for lunch tomorrow? Say hello to this Mexican Chicken Casserole. It’s creamy, cheesy, crunchy, and layered with all the best Tex-Mex flavors. Best of all, it’s an easy chicken bake you can throw together with pantry staples and a little leftover chicken.
This recipe is one of those “dump it, layer it, bake it” kind of miracles. The kind of dish that comforts, satisfies, and still gives you that spicy little kick we all crave. Whether you’re feeding your family or hosting taco night with a twist, this Tex-Mex dinner is your golden ticket.
Why You’ll Love This Mexican Chicken Casserole
- Ready in under an hour from start to finish.
- A brilliant way to use up leftover chicken.
- Every bite has the perfect balance of creamy, cheesy, and crunchy.
- Customizable with your favorite toppings.
Ingredients for Easy Mexican Chicken Casserole
For the creamy sauce layer:
- 284 g (10 oz) can of cream of chicken soup
- 128 g (4.5 oz) canned green chiles
- 15 ml (1 tbsp) taco seasoning
- 5 ml (1 tsp) garlic powder
- 5 ml (1 tsp) onion powder
For the other layers:
- 284 g (10 oz) can Rotel (diced tomatoes & green chiles)
- 425 g (15 oz) canned black beans, drained and rinsed
- 425 g (15 oz) canned refried beans
- 425 g (15 oz) canned whole kernel corn, drained
- 3 cups (about 450 g) cooked, shredded chicken
- 200 g (2 cups) shredded Colby Jack cheese
- 4 cups (approx. 100 g) tortilla chips or Doritos, whole or crushed
Optional garnishes:
Chopped cilantro, extra chips, sliced green onions, sour cream, diced avocado, hot sauce, chopped tomatoes
How to Make This Cheesy Casserole
- Prep the creamy layer: In a bowl, mix the cream of chicken soup, green chiles, taco seasoning, garlic powder, and onion powder until smooth.
- Layer up: Lightly grease a 9×13-inch baking dish. Crumble 1/2 cup of chips into the bottom.
- Build the first layer: Add half the shredded chicken, half the creamy sauce, then spread half the refried beans, Rotel, corn, and black beans. Top with half the shredded cheese.
- Repeat: Do another round of chips, chicken, sauce, beans, Rotel, corn, and black beans. Finish with the remaining cheese.
- Bake: Pop it in the oven at 175°C (350°F) for 35-40 minutes until bubbling and golden.
- Garnish: Let it rest for 5 minutes, then go wild with your favorite toppings.
Tips to Make This Tex-Mex Dinner Extra Amazing
- Use rotisserie chicken for a super quick prep.
- Spice it up with a dash of hot sauce in the sauce mix.
- Crunched for time? Mix everything except the chips and cheese, dump in the dish, top with cheese, and bake.
- Want to go low-carb? Skip the chips and spoon it over cauliflower rice.
Why This Dish Is Always on My Dinner Roster
I stumbled across this recipe after one of those “What do I do with this leftover chicken?” fridge stares. A quick raid of my pantry turned into a layered, gooey, cheesy miracle. My kids call it “Nacho Lasagna” and request it weekly. It’s become our go-to comfort food with enough veggies to make me feel good and enough cheese to keep everyone grinning.
What to Serve with Mexican Chicken Casserole
You don’t need much on the side—this casserole is a meal in itself! But if you want to round things out, serve it with a simple green salad, guacamole, or some rice. For a party vibe, add a pitcher of margaritas and a side of chips and salsa.
How to Store This Easy Chicken Bake
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. You can also freeze it (pre-baked or post-baked) for up to 3 months. Just thaw overnight in the fridge and bake until warmed through. The chips will soften slightly, but the flavor stays delicious.
FAQs About Mexican Chicken Casserole
Can I use ground beef instead of chicken?
Yes! Browned ground beef or turkey works great.
Can I make it ahead of time?
Definitely. Assemble it, cover, and refrigerate for up to a day. Add a few extra minutes to the baking time if starting cold.
Is it spicy?
It has a mild kick. Adjust the taco seasoning and chiles to your heat preference.
One Last Scoop
This Mexican Chicken Casserole is more than a meal—it’s comfort in a pan. Layered with love (and cheese), it’s the kind of dinner that makes everyone happy with minimal effort. Once you try it, you’ll wonder how you ever lived without this cheesy casserole in your life.
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This Easy Mexican Chicken Casserole Is the Cheesy, Crunchy Comfort You Need Tonight
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Mexican Chicken Casserole is a creamy, cheesy, and crunchy Tex-Mex bake that’s packed with flavor and comes together fast. With layers of chicken, beans, corn, Rotel, and crunchy chips, it’s the perfect family-friendly comfort food for any weeknight dinner.
Ingredients
For the creamy sauce layer:
-
284 g (10 oz) can cream of chicken soup
-
128 g (4.5 oz) canned green chiles
-
15 ml (1 tbsp) taco seasoning
-
5 ml (1 tsp) garlic powder
-
5 ml (1 tsp) onion powder
For the casserole layers:
-
284 g (10 oz) can Rotel (diced tomatoes & green chiles)
-
425 g (15 oz) canned black beans, drained and rinsed
-
425 g (15 oz) canned refried beans
-
425 g (15 oz) canned whole kernel corn, drained
-
3 cups (approx. 450 g) cooked shredded chicken
-
200 g (2 cups) shredded Colby Jack cheese
-
4 cups (approx. 100 g) tortilla chips or Doritos, whole or crushed
Optional garnishes:
Chopped cilantro, sliced green onions, sour cream, diced avocado, hot sauce, chopped tomatoes
Instructions
-
In a bowl, mix soup, green chiles, taco seasoning, garlic powder, and onion powder until smooth.
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Lightly grease a 9×13 inch baking dish. Add ½ cup crushed chips to the bottom.
-
Layer half of the chicken, creamy sauce, refried beans, Rotel, corn, black beans, and shredded cheese.
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Repeat the layers with remaining ingredients, ending with cheese on top.
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Bake at 175°C (350°F) for 35–40 minutes until hot and bubbly.
-
Let rest for 5 minutes before serving. Garnish as desired.
Notes
Use rotisserie chicken for faster prep.
For spicier flavor, add hot sauce to the creamy mix.
Can be made ahead and baked later.
Freeze pre- or post-baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex