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Mexican Chicken Casserole Recipe

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★★★★★

4.9 from 122 reviews

This hearty Mexican Chicken Casserole is a flavorful, comforting dish perfect for weeknight dinners or casual gatherings. Layers of shredded chicken, black beans, corn, fire-roasted tomatoes, and a blend of spices are baked together with crunchy tortilla chips and melted cheddar and Monterey Jack cheeses. Topped with fresh cilantro, tomatoes, avocado, and jalapeño slices, it delivers a delightful combination of textures and vibrant Mexican-inspired flavors.

Ingredients

Scale

For the Casserole:

  • 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

For Serving:

  • Chopped fresh cilantro
  • Chopped tomatoes
  • Diced avocado
  • Thinly sliced jalapeño (optional)

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking pan with cooking spray to prevent sticking and ensure easy cleanup.
  2. Sauté aromatics: Heat the neutral oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s slightly tender and just starting to turn golden, about 5 minutes. Then stir in the finely chopped jalapeño (if using) and garlic, cooking until fragrant, approximately 1 minute more.
  3. Combine main ingredients: Add the shredded cooked chicken, rinsed black beans, drained corn, kosher salt, chili powder, ground cumin, and freshly ground black pepper to the skillet. Cook, stirring occasionally, until the mixture is heated through, about 5 minutes. Next, stir in the fire-roasted tomatoes and cream of chicken soup until well combined.
  4. Assemble layers: Spread half of the chicken mixture evenly on the bottom of the prepared baking pan. Sprinkle half of the crushed tortilla chips over the chicken mixture, followed by half of the shredded cheddar cheese and half of the Monterey Jack cheese. Repeat layering with the remaining chicken mixture, chips, cheddar, and Monterey Jack, creating a hearty layered casserole.
  5. Bake the casserole: Place the assembled casserole in the preheated oven and bake until it is bubbly and the cheese has melted completely, about 25 to 30 minutes.
  6. Garnish and serve: Remove the casserole from the oven and let it cool slightly. Top with chopped fresh cilantro, diced tomatoes, avocado, and thinly sliced jalapeños for a fresh, bright finish. Serve warm and enjoy!

Notes

  • For a spicier casserole, include the jalapeño in the cooking step and use extra slices for garnish.
  • Use leftover cooked chicken, a rotisserie chicken, or cook fresh chicken breasts and shred them.
  • For a crispy top, add a few extra crushed tortilla chips and cheese in the final layer.
  • This casserole can be prepared a day ahead; assemble it, cover it, and refrigerate before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Mexican chicken casserole, easy chicken casserole, baked chicken recipe, one dish meal, weeknight dinner, shredded chicken casserole

Find it online: https://kitchenbyclara.com/mexican-chicken-casserole-recipe/