Mexican Chicken Casserole is a lifesaver for busy weeknight dinner! It's packed with flavor, cooks in 20 minutes and it's cheesy, crunchy topping is a crowd pleaser.
This "go-to comfort food" casserole is sure to be one of your new family favorite chicken recipes.
Why You’ll Love This Easy Mexican Chicken Casserole Recipe:
- Quick - This recipe takes just 20 minutes to bake and can be prepared beforehand, making it perfect for hectic weeknights.
- Family-Friendly - This Mexican casserole has a delicious crunchy and cheesy topping that can be either mild or spicy, making for a great recipe for kids and adults.
- Customizable - Make this Mexican chicken bake recipe your own by adding your favorite Mexican toppings such as avocado, black olives, sour cream, green onions, or jalapeños.
- Casseroles are a one pot dish.! Well... almost. In fact, they are a very "retro-style" one pot dish like this family friendly Meatloaf Casserole just like the ones I grew up on.
What to Serve with this Main Dish
Serving Suggestions: This casserole is really a complete meal on its own but, it pairs excellently with many Mexican-inspired side dish if you’re feeding a crowd.
I like to serve it with a nice salad since it already has chicken, rice and tortilla chips. Try it out with these ideas:
The best way to get your veggies is Southwest Gazpacho. It's a chilled and pureed vegetable soup that I often serve in glasses.
You can grill these Honey Pistachio Grilled Mango skewers indoors on a grill pan.
Jicama Orange Salad with Chile-Lime Vinaigrette is one of my favorite salads.
This Blueberry Watermelon Salad is so delicious, no one will know it is packed with vitamins.
More Easy Chicken Recipes You Will Love
Chicken goes well with so many flavors. You will love this Jalapeño Popper Chicken Casserole recipe... it has bacon!
Check out some of my favorite chicken recipes here on Everyday Southwest. I think you will like them, too!
- Crispy Chicken Tacos
- Honey Lime Jalapeño Chicken Thighs
- Cancun Grilled Chicken Tacos with Citrus Chile
- Slow Cooker Mexican Shredded Chicken
- Buffalo Chicken Burritos
Ingredients for Mexican Chicken Casserole
- Shredded Chicken - Making this Mexican casserole with rotisserie chicken or leftover shredded chicken that has already been cooked is a great time saving trick. Or,
- Make your own Instant Pot Shredded Chicken. Just cook boneless, skinless chicken or thighs in the Instant Pot or Slow Cooker Chicken yourself for this recipe.
- Black beans: Drain and rinse the canned beans before using, and choose low-salt beans if desired. For a change of pace, substitute pinto, kidney, or refried beans.
- Cooked rice - White, brown, or Mexican rice all work great.
- Enchilada sauce - Choose your favorite brand of green or red enchilada sauce. We won’t add any extra heat to the casserole, so opt for a sauce with your preferred spice level.
- Vegetables - This Mexican chicken casserole recipe uses tomato, red and green bell peppers, canned corn, and onion, but feel free to add or substitute your favorite veggies!
- Shredded cheese - I like Gouda or Monterey jack for this recipe, but cheddar, pepper jack, or even a Mexican blend will all work great.
- Tortilla chips - For a satisfying crunchy topping, Use great tasting tortilla chip, Doritos or, my personal favorite, Fritos! For a more robust and zesty finish, you can also swap in Nacho Cheese or Cool Ranch Doritos. Use gluten-free tortilla chips or omit them for a gluten-free recipe for Mexican chicken casserole.
- Olive oil - Choose extra virgin or light olive oil to sauté the vegetables.
- Salt - This ingredient is crucial for bringing out the flavors. Sea salt is my favorite pick, but kosher salt also works.
How to Make Mexican Chicken Casserole
- Sauté the vegetables. Preheat the oven to 375°F (190°C), then heat the olive oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, green bell pepper, and salt, then sauté until softened.
- Add the shredded chicken, rice, and enchilada sauce to the skillet. Stir well to combine with the sautéed vegetables.
- Simmer the chicken mixture. Let the chicken, rice, and vegetables cook in the enchilada sauce for a few minutes so the flavors meld.
- Transfer the casserole mixture to a 9x13” baking dish. Spread evenly across the bottom.
- Assemble the casserole. Layer the drained black beans and canned corn evenly over the chicken and rice mixture, then sprinkle the shredded cheese on top of the casserole.
- Bake for 20-25 minutes. While the Mexican chicken bake is in the oven, dice the tomatoes and chop fresh cilantro. Before serving, top the casserole with the tomato, cilantro, extra enchilada sauce, and crushed tortilla chips. Serve warm.
Recipe Pro-Tips for Making this Mexican Chicken Casserole
- Make it spicy: To give this Mexican chicken casserole recipe more of a kick, use a spicy enchilada sauce and add diced jalapeños, chili powder, or a pinch of red pepper flakes to the chicken mixture.
- Make ahead of time: If you have extra time on your hands before you plan on serving this casserole, you can cook and assemble it ahead of time, then store covered with plastic wrap or foil in the fridge for up to 24 hours, or until you’re ready to bake it the next day.
- Gluten-free: This recipe is easy to make gluten-free if desired. Choose an enchilada sauce without flour or gluten and corn tortilla chips and follow the recipe as directed.
Storage Directions:
- Refrigeration: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. To maintain freshness, consider storing toppings separately.
- Freezing: Let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Microwave individual portions, adding a sprinkle of water before reheating to prevent the casserole from drying out. For larger portions, reheat in the oven at a low temperature (around 300°F or 150°C) to ensure even heating without overcooking.
Tools Used in This Recipe
Here areAmazon links to the types of tools I used for this recipe. They are affiliate links
- Large skillet - You’ll want a large pan to hold the vegetables, chicken, and rice.
- 9x13 inch casserole dish - For assembling and baking the casserole.
- Measuring cups and spoons - For accurate measurement of ingredients.
- Knife and cutting board - For chopping the chicken and vegetables.
More Easy Chicken Recipes
- Crispy Chicken Tacos
- Honey Lime Jalapeño Chicken Thighs
- Cancun Grilled Chicken Tacos with Citrus Chile
- Slow Cooker Mexican Shredded Chicken
- Buffalo Chicken Burritos
Yield: 6 to 8
Mexican Chicken Casserole
This Mexican Chicken Casserole mild, spicy, and flavorful at the same time. It's filled with juicy chicken and layered with a cheesy, crunchy Dorito topping. Plus, it's easy! You will love it.
Prep Time
35 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 1.5-pound rotisserie chicken
- 16 ounces canned black beans, drained and rinsed
- 4 cups cooked rice (2 cups when uncooked)
- 2 cups enchilada sauce
- 1 tomato, diced
- 16 ounces of canned corn
- 1 cup gouda or Monterey jack cheese, shredded
- 2 cups tortilla chips
- 1 yellow onion, thinly diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- n a large skillet, heat olive oil over medium heat. Sauté the diced yellow onion, red bell pepper, and green bell pepper until softened. Sprinkle with salt.
- Add the shredded rotisserie chicken to the skillet and stir well to combine with the sautéed vegetables.
- Pour in the enchilada sauce and add the cooked rice. Mix everything together thoroughly. Allow the mixture to simmer for a few minutes to let the flavors meld.
- In a large casserole dish (9x13 inches), spread the chicken and rice mixture evenly across the bottom.
- Layer the drained black beans and canned corn over the chicken and rice mixture.
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
- While the casserole is baking, prepare the toppings. Dice the tomato and chop fresh cilantro.
- Before serving, top with fresh tomato, extra enchilada sauce, and crushed tortilla chips. Serve warm.
- Enjoy your delicious Chicken Mexican Casserole with more tortilla chips on the side!
Notes
- Use gluten-free tortilla chips or skip them altogether to make the casserole gluten-free.
- Customize the spice level by choosing mild or hot enchilada sauce. You can also adjust the amount of chili powder or add a pinch of cayenne pepper according to your preference.
- Yes! You can use rotisserie chicken You can also cook and shred boneless, skinless chicken breasts or thighs in your Instant Pot or Slow Cooker..
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