Name: Mexican Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or diced; 1 (10 oz) can Rotel tomatoes with green chiles, undrained; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen corn, thawed; ½ cup sour cream; 1 (10.5 oz) can cream of chicken soup; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; 8 small corn tortillas, torn or cut into strips; 2 cups shredded cheddar cheese or Mexican blend, divided; ¼ cup chopped fresh cilantro (optional, for garnish); ¼ cup sliced green onions (optional, for garnish); Salt and pepper, to taste

This Mexican Chicken Casserole is absolutely irresistible-think tender chicken, zesty tomatoes, sweet corn, and melty cheese all baked together in one bubbling, golden masterpiece. Each bite bursts with bold flavors, creamy textures, and just the right amount of spice.

What makes this casserole the very best? It's incredibly easy to throw together, uses pantry staples, and delivers serious comfort with every forkful. This is the kind of crowd-pleasing, fuss-free dinner you'll want to keep on repeat for busy weeknights or casual gatherings.

Inspired by the flavors of classic Tex-Mex favorites and my own family's love for all things cheesy, this dish is always a hit at our dinner table. Serve it for game day, potlucks, or any time you want a guaranteed winner!

A bubbling, cheesy Mexican Chicken Casserole fresh from the oven

Why You'll Love This Recipe

Quick and simple: Comes together easily with just one pan and minimal prep.
Packed with flavor: Features layers of savory chicken, creamy sauce, and gooey cheese.
Family-friendly: A proven hit with kids and adults alike-perfect for picky eaters!
Great for leftovers: Tastes even better the next day and reheats like a dream.

Key Ingredients for Mexican Chicken Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

The heart of this casserole, cooked chicken provides protein and a mild, tender base that soaks up all the zesty flavors. Use rotisserie chicken for a shortcut, or cook and shred your own boneless, skinless chicken breasts or thighs. Leftover grilled or baked chicken works, too! For a twist, try using cooked turkey or even ground chicken.

Rotel Tomatoes with Green Chiles

These canned tomatoes with green chiles add both moisture and a tangy, mildly spicy kick. If you prefer less heat, use mild Rotel or substitute with regular diced tomatoes. For more spice, toss in some diced jalapeños or use hot Rotel. You can also use fresh tomatoes and a small can of green chiles in a pinch.

Black Beans

Black beans bring hearty texture, extra protein, and a classic Tex-Mex flair to the casserole. Rinse and drain canned beans before adding. Pinto beans or kidney beans are great alternatives if you're out of black beans, and you can even omit them for a lower-carb version.

Corn Tortillas

Corn tortillas form the casserole's comforting, cohesive base-soaking up sauce and adding a subtle, earthy flavor. Tear or cut them into strips for even layering. Prefer flour tortillas? Those work, but expect a softer, slightly doughier texture. Gluten-free corn tortillas keep the dish naturally gluten-free.

Shredded Cheese

Don't skimp on the cheese! A generous layer of shredded cheddar or Mexican blend melts into gooey, golden goodness. Pre-shredded works for convenience, but shredding your own cheese ensures smoother melting. Monterey Jack, pepper jack, or a combo with mozzarella all taste fantastic here.

Mexican Chicken Casserole cooking process

Instructions for Mexican Chicken Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This ensures your casserole bakes evenly and comes out perfectly bubbly and golden.

Mix the Filling

In a large bowl, combine the shredded chicken, Rotel tomatoes (with their juices), black beans, corn, sour cream, cream of chicken soup, cumin, chili powder, garlic powder, and half (1 cup) of the shredded cheese. Stir until everything is well combined. Season with salt and pepper to taste.

Layer the Casserole

Lightly grease a 9x13-inch baking dish. Spread half of the torn corn tortillas evenly on the bottom. Spoon half of the chicken mixture on top and spread it out. Layer on the remaining tortillas, followed by the rest of the chicken mixture. Finish with the remaining 1 cup of shredded cheese sprinkled evenly over the top.

Bake Until Hot and Bubbly

Place the casserole in the preheated oven and bake, uncovered, for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges.

Garnish and Serve

Remove from the oven and let the casserole cool for 5 minutes to set. Sprinkle with chopped cilantro and green onions if desired. Slice and serve warm-enjoy!

Recipe Variations

Spice It Up

If you love extra heat, add a diced jalapeño or a pinch of cayenne pepper to the filling. Pepper jack cheese or a drizzle of hot sauce on top can also kick things up!

Veggie-Loaded Version

Boost your casserole with extra veggies like diced bell peppers, zucchini, or spinach. Just sauté them lightly before adding to the mixture for a wholesome twist.

Make It Gluten-Free

Use certified gluten-free corn tortillas and check that your cream of chicken soup is gluten-free, or swap in a homemade roux with gluten-free flour.

Dairy-Free Option

Substitute the sour cream with your favorite unsweetened dairy-free yogurt and use a dairy-free cheese alternative. Opt for a dairy-free cream soup or make your own sauce with plant-based milk and broth.

Swap the Protein

Not in the mood for chicken? This casserole is just as delicious with cooked ground beef or turkey. You could even use shredded rotisserie turkey for a fun Thanksgiving remix!

Serving Suggestions

Serve your Mexican Chicken Casserole with a side of fluffy Mexican rice, refried beans, or a crisp green salad tossed in lime vinaigrette. Top each slice with fresh avocado, a dollop of sour cream, or a sprinkle of additional cilantro and a squeeze of lime for extra flavor.

Storage and Reheating

Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 4 days. To reheat, place individual portions in the microwave for 1-2 minutes, or warm the entire casserole in a 350°F oven, covered with foil, for 15-20 minutes. This casserole also freezes well-wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Mexican Chicken Casserole (FAQ)

Q: Can I assemble Mexican Chicken Casserole ahead of time?

A: Absolutely! You can assemble the casserole up to one day in advance, cover, and refrigerate. Bake as directed, adding an extra 5-10 minutes if baking straight from the fridge.

Q: Can I use rotisserie chicken for this recipe?

A: Yes, rotisserie chicken is a huge time-saver and works perfectly here! Just shred or chop and use as directed.

Q: What’s the best way to freeze Mexican Chicken Casserole?

A: Cool the baked casserole completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.

Thank you for checking out this delicious Mexican Chicken Casserole! I know it'll become a new family favorite at your dinner table. Don't forget to leave a comment or rating below if you give it a try-I'd love to hear how it turned out!