Name: Mexican Chicken Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: Cooking spray, for greasing the pan; 2 tbsp. neutral oil (such as canola or vegetable 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 cups shredded cooked chicken; 1 (15.5-oz.) can black beans, rinsed and 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 cups crushed tortilla chips, divided; 1 1/2 cups shredded cheddar cheese, divided; 1 1/2 cups shredded Monterey Jack cheese, divided; Chopped fresh cilantro; Chopped tomatoes; Diced avocado; Thinly sliced jalapeño (optional)

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 cups shredded cooked chicken

1 (15.5-oz.) can black beans, rinsed and 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 cups crushed tortilla chips, divided

1 1/2 cups shredded cheddar, divided

1 1/2 cups shredded Monterey Jack, divided

Chopped fresh cilantro, tomatoes, and avocado, for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 13″ x 9″ baking pan with cooking spray.

Step 2: In a large skillet over medium heat, warm the oil. Add the chopped onion and cook, stirring occasionally, until it becomes tender and slightly golden, about 5 minutes. Stir in the chopped jalapeño (if using) and garlic, cook for another minute until fragrant.

Step 3: Add the shredded chicken, black beans, corn, salt, chili powder, cumin, and black pepper to the skillet. Cook, stirring occasionally, until everything is heated through, about 5 minutes. Then stir in the fire-roasted tomatoes and cream of chicken soup until well combined.

Step 4: Spread half of the chicken mixture evenly in the prepared baking pan. Sprinkle half of the crushed tortilla chips, half of the cheddar cheese, and half of the Monterey Jack cheese over the mixture.

Step 5: Repeat the layering with the remaining chicken mixture, followed by the rest of the chips and cheeses.

Step 6: Bake the casserole in the preheated oven for 25 to 30 minutes, until it’s bubbly and the cheese is fully melted.

Step 7: Remove from the oven and top with chopped cilantro, diced tomatoes, avocado slices, and additional sliced jalapeño if desired before serving.

Tips & Variations

For a milder casserole, omit the jalapeños or reduce the amount used. To spice it up, add a pinch of cayenne pepper or use pepper jack cheese instead of Monterey Jack.

Swap the cream of chicken soup for cream of mushroom or a homemade white sauce for a different flavor.

Use leftover rotisserie chicken for a quick and easy option.

Add black olives or chopped green chilies for extra zest.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover it tightly and store it in the refrigerator. Bake it when ready, adding a few extra minutes if baking from cold.

Can I freeze the Mexican Chicken Casserole?

This casserole can be frozen before baking. Cover it securely with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.