Bubbling with flavor and comfort, this cheesy Mexican chicken casserole brings zesty southwestern magic right to your dinner table.
Packed with bold spices and creamy cheese, the recipe combines classic ingredients that dance across your palate.
Tender chicken mingles with vibrant peppers and herbs, creating a hearty meal that satisfies deep hunger.
Layered with melted cheese and warm tortillas, this dish promises a delightful culinary experience.
Fresh ingredients transform simple components into an extraordinary dinner that will have everyone asking for seconds.
Each bite delivers a perfect balance of spice, richness, and warmth that makes this casserole a definite crowd-pleaser.
You’ll want to savor every single spoonful of this mouthwatering Mexican-inspired creation.
Must-Have Tools for Baking a Flavorful Chicken Casserole
Large Bowl: Essential for mixing chicken and ingredients thoroughly.
9×13-inch Casserole Dish: Perfect for layering and baking the casserole.
Cheese Grater: Helps shred cheese evenly if using block cheese.
Measuring Cups and Spoons: Ensures accurate ingredient proportions.
Aluminum Foil: Covers casserole during initial baking to prevent burning.
Cutting Board: Useful for chopping optional garnishes like cilantro or green onions.
Sharp Knife: Helps shred chicken and chop garnishes if needed.
How to Layer and Bake Mexican Chicken Casserole
Fire Up the Oven Preheat your cooking zone to a warm 375 degrees for a sizzling Mexican chicken adventure.
Create the Flavor Explosion Toss shredded chicken, black beans, corn, Rotel, sour cream, salsa, and spices into a big mixing bowl. Stir until everything is beautifully blended.
Prepare the Baking Dish Grab your casserole pan and give it a quick spray of cooking oil to prevent sticking.
Build the First Layer Spread a crunchy base of tortilla chips across the bottom of the dish.
Layer the Chicken Goodness Spoon half of your spicy chicken mixture over the chips, then sprinkle a generous handful of cheese on top.
Create the Second Layer Repeat the magic – add another round of chips, the remaining chicken mixture, and top with another handful of cheese.
Bake and Cover Slide the dish into the oven, covered with foil, and let it cook for 25 minutes.
Crisp and Bubble Uncover the casserole and bake for an additional 10-15 minutes until the cheese is melted and golden.
Rest and Serve Let the casserole sit for a few minutes, then garnish with fresh cilantro, green onions, or creamy avocado if you're feeling extra fancy.
Topping and Sauce Ideas to Switch Things Up
Drain black beans and corn completely to prevent a watery casserole and ensure a thick, creamy consistency.
Assemble the casserole up to 24 hours in advance and refrigerate, then bake when ready to serve for maximum convenience.
Replace regular tortilla chips with gluten-free corn chips or low-carb cauliflower chips for celiac or keto diets. Substitute shredded chicken with black beans or tofu for a vegetarian version.
Adjust heat by choosing mild or hot Rotel tomatoes, or use plain diced tomatoes for a kid-friendly option. Add diced jalapeños for extra kick.
Turn cold casserole into a delicious filling for quesadillas or top crisp salad greens for a quick lunch remix.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 335 kcal
Servings: 6
What Goes Into a Mexican Chicken Casserole
For Protein and Beans:
Shredded Chicken: Tender protein that brings heartiness and flavor to the casserole, choose rotisserie or home-cooked chicken for best texture.
Black Beans: Creamy legume that adds protein, fiber, and earthy richness, rinse well to reduce sodium.
For Vegetables and Spices:
Corn: Sweet kernels that provide burst of freshness and color, use frozen or canned for convenience.
Rotel: Zesty tomato and green chile blend that adds moisture and tangy kick, choose mild or hot version based on spice preference.
Cumin: Warm spice that brings deep southwestern flavor, preferably use ground cumin for even distribution.
Chili Powder: Smoky seasoning that enhances the Mexican-inspired profile, look for fresh blend for maximum taste.
Salt and Pepper: Essential flavor enhancers that balance and intensify overall taste.
For Binding and Topping:
Sour Cream: Creamy ingredient that adds richness and helps bind ingredients, full-fat version recommended.
Salsa: Vibrant sauce that introduces additional moisture and flavor complexity.
Tortilla Chips or Crushed Tortillas: Crunchy base and topping that provides textural contrast.
Cheese: Melty topping that creates golden, irresistible crust, choose medium cheddar or Mexican blend.
Cilantro, Green Onions, Avocado: Optional fresh garnishes that add brightness and additional layers of flavor.
Serving Mexican Chicken Casserole with Style
Fresh Fiesta Topping Party: Sprinkle diced fresh jalapeños, crumbled queso fresco, and chopped cilantro on top for a zesty Mexican restaurant-style presentation that adds bright colors and extra flavor layers.
Family-Style Serving Delight: Place the hot casserole directly on the table with small bowls of additional salsa, sour cream, and sliced green onions so everyone can customize their own portion with fresh toppings.
Weekend Meal Companion: Pair this hearty casserole with a crisp green salad dressed in lime vinaigrette and some warm corn tortillas to create a complete, satisfying meal that feels like a casual dinner celebration.
Quick Leftover Magic: Store any remaining casserole in an airtight container and reheat the next day for a quick lunch, adding a dollop of fresh salsa or a sprinkle of extra cheese to refresh the flavors.
Keeping Your Mexican Chicken Casserole Moist and Fresh
Store leftovers in an airtight container within 2 hours after cooking, keeping the casserole fresh for 3-4 days in the refrigerator.
Assemble the entire casserole up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate until ready to cook.
Wrap the unbaked casserole securely in double layers of aluminum foil, storing flat in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking.
Divide remaining casserole into individual serving containers for easy grab-and-go lunches or quick weeknight meals, maintaining maximum flavor and texture when reheated in the microwave or oven.
Hearty Mexican chicken casserole delivers a fiesta of flavors that dance across your palate with zesty spices and comforting textures. Cheesy, layered goodness promises a delightful meal you’ll savor to the last bite.
Ingredients
Scale
3 cups shredded chicken (rotisserie)
2 cups Mexican blend cheese
1 cup sour cream
1 cup salsa
1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (10 oz / 285 g) Rotel (diced tomatoes with green chilies), drained
1 cup frozen corn (thawed) or 1 can corn, drained
3 cups crushed tortilla chips or 8 small flour tortillas, torn
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste
Instructions
Prepare Base: Create a flavor-packed foundation by thoroughly blending shredded chicken, black beans, corn, Rotel, sour cream, salsa, cumin, chili powder, salt, and pepper into a harmonious mixture.
Layer Foundation: Generously coat a 9×13-inch casserole dish with non-stick spray, then craft the first stratum by spreading crushed chips or tortillas across the bottom, creating a crisp base.
Build First Layer: Lavishly distribute half of the seasoned chicken mixture over the chip foundation, followed by a generous sprinkle of cheese, ensuring even coverage.
Construct Final Layer: Repeat the layering process with remaining chips and chicken mixture, crowning the casserole with a final blanket of cheese for maximum flavor and golden-brown appeal.
Bake and Transform: Shield the casserole with foil and slide into a preheated 375°F (190°C) oven. Bake for 25 minutes, then unveil and continue cooking for an additional 10-15 minutes until the cheese melts into a bubbling, enticing surface.
Rest and Garnish: Allow the casserole to settle for 5-10 minutes, letting flavors meld and intensify. Optional: embellish with fresh cilantro, sliced green onions, or diced avocado for a vibrant finish.
Notes
Layer crushed chips or tortillas carefully to create a crisp base that doesn’t become mushy during baking.
Swap chicken with ground turkey, shredded beef, or plant-based alternatives for dietary preferences or variety.
Adjust chili powder and cumin quantities to match personal heat tolerance without compromising overall flavor profile.
Use freshly shredded cheese instead of pre-packaged for smoother melting and better texture during the final uncovered baking stage.
Focus: Focused on mastering culinary methods and food science, immersive externships, hands‑on training in industry‑standard kitchen labs, and equipping graduates for roles in restaurant operations.
William Hawkins isn’t just a chef, he’s a storyteller through food. From his hometown of Louisville, KY, he’s spent years refining his craft, turning local ingredients into something extraordinary.
With classical training from Sullivan University and a career marked by innovation, mentorship, and Southern soul, William approaches every recipe with purpose. His kitchen is where old techniques meet fresh ideas, and where comfort food gets a thoughtful, modern twist.
When he’s not building dishes from the ground up, he’s out gathering inspiration from nature, markets, and the stories people share around the table.
William Hawkins
Founder & Culinary Director
Expertise
Education
Sullivan University, Louisville, KY
William Hawkins isn’t just a chef, he’s a storyteller through food. From his hometown of Louisville, KY, he’s spent years refining his craft, turning local ingredients into something extraordinary.
With classical training from Sullivan University and a career marked by innovation, mentorship, and Southern soul, William approaches every recipe with purpose. His kitchen is where old techniques meet fresh ideas, and where comfort food gets a thoughtful, modern twist.
When he’s not building dishes from the ground up, he’s out gathering inspiration from nature, markets, and the stories people share around the table.