Mexican Chicken Casserole recipe
Looking for a dish that’s easy, comforting, and packed with bold flavors? This Mexican Chicken Casserole is your answer. Combining a creamy base with tender chicken, fire-roasted tomatoes, and two kinds of cheese, it’s an instant crowd-pleaser.
With layers of crushed tortilla chips, beans, and zesty seasonings, each bite delivers a satisfying crunch and a burst of Tex-Mex taste. It’s the ideal dish for cozy family dinners or to bring a festive twist to your Cinco de Mayo celebration.
Ready in just under an hour, this casserole makes dinner planning a breeze. It’s perfect for those busy weeknights when you want something delicious without the fuss. Serve it with fresh cilantro, avocado, and tomatoes for the ultimate finishing touch.
Mexican Chicken Casserole Ingredients
In this ingredients section, each element plays a vital role in building the delicious layers of flavor in this Mexican Chicken Casserole:
- Shredded Cooked Chicken: The heart of the dish, offering tender bites and hearty protein, blending beautifully with the creamy, spiced base.
- Black Beans: Adds a rich, earthy note while providing extra texture and protein, making each bite satisfyingly filling.
- Fire-Roasted Tomatoes: Infuses a subtle smoky depth, balancing the dish’s creaminess with a hint of tangy sweetness.
- Cream of Chicken Soup: The secret to a luscious, velvety sauce that binds the ingredients together, creating a comforting, creamy layer.
- Crushed Tortilla Chips: Adds a satisfying crunch to each layer, offering a contrast to the smooth cheese and creamy filling.
- Cheddar and Monterey Jack Cheese: A duo of cheeses that melt into bubbly, golden perfection, bringing richness and a slightly sharp flavor.
- Recipe Tips
- 1. Layer with Care
- For the best flavor and texture, pay attention to how you layer the ingredients. Start by spreading half of the chicken mixture in the bottom of the pan to create a solid base. Layering the crushed tortilla chips and cheese between the chicken mixture ensures that you’ll have a delightful balance of crunch and creamy goodness in each bite. By repeating this process, you’ll achieve a casserole with distinct layers and a perfect combination of textures.
- 2. Customize the Spice Level
- This recipe allows for easy customization when it comes to spice. If you prefer a mild version, skip the jalapeño or use only a small amount. On the other hand, if you enjoy a spicier kick, consider adding a dash of cayenne pepper or hot sauce to the chicken mixture. Additionally, topping the finished dish with extra jalapeño slices can add some heat without overpowering the rest of the flavors.
- 3. Make-Ahead Friendly
- This casserole is perfect for meal prep. You can assemble it a day in advance and store it in the refrigerator. When you’re ready to serve, simply bake it as directed. This method is great for busy weeknights or when you’re hosting a gathering. Additionally, the leftovers reheat beautifully, making it a convenient option for enjoying throughout the week.
- What to Serve with Mexican Chicken Casserole
- 1. Simple Mexican Rice
- A side of fluffy Mexican rice pairs perfectly with this casserole, soaking up the creamy sauce and adding a bit of texture. Prepare a quick version by sautéing onions and garlic, then adding rice, tomato sauce, and chicken broth. The mild flavors of the rice balance the richness of the casserole, making it a well-rounded meal.
- 2. Fresh Green Salad
- A light, crisp salad provides a refreshing contrast to the cheesy casserole. Combine romaine lettuce, sliced cucumbers, radishes, and a squeeze of lime juice. This side adds a crunchy texture and a burst of acidity that complements the casserole’s creamy, rich layers, creating a balanced and satisfying dinner.
- 3. Homemade Guacamole and Chips
- Guacamole and extra tortilla chips make for a deliciously simple side. The creamy avocado, seasoned with lime juice, cilantro, and a pinch of salt, enhances the Mexican flavors in the casserole. Plus, the chips add an extra crunch, perfect for scooping up any leftover sauce from your plate.
- FAQ
- 1. Can I use rotisserie chicken for this recipe?
- Yes, rotisserie chicken is a great time-saving option. Simply shred the cooked chicken before adding it to the skillet. Its pre-cooked nature ensures that the chicken remains tender and absorbs all the flavorful ingredients during the baking process.
- 2. How can I make this recipe gluten-free?
- To make this casserole gluten-free, substitute the cream of chicken soup with a gluten-free version or use homemade cream of chicken soup. Additionally, ensure that the tortilla chips you use are certified gluten-free to avoid any unwanted gluten in the dish.
- 3. Can I freeze the casserole before baking?
- Yes, you can assemble the casserole and freeze it before baking. Cover it tightly with aluminum foil and freeze for up to 2 months. When you’re ready to bake, let it thaw overnight in the refrigerator and bake as directed, adding an extra 10 minutes to the baking time if needed.
- 4. How do I store leftovers?
- Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, cover the casserole with foil and bake at 350°F until warmed through, or heat individual portions in the microwave for a quick meal.
Mexican Chicken Casserole
There’s your typical casserole, and then there’s this rich, indulgent Mexican Chicken Casserole. Bursting with creamy layers, two varieties of melted cheese, and tender chicken, this dish is a crowd-pleaser. Though not entirely traditional, it draws inspiration from classic Mexican and Tex-Mex flavors, making it ideal for a Cinco de Mayo celebration or any time you want to elevate a weeknight dinner with a touch of spice.
Ingredients
- Cooking spray
- 2 Tbsp. neutral oil such as vegetable or canola
- 1 medium yellow onion finely chopped
- 2 cloves garlic finely minced
- 1 small jalapeño stemmed, seeded, finely chopped (optional), with extra thin slices for garnish
- 3 cups shredded cooked chicken
- 1 15.5-oz. can black beans, rinsed and drained
- 1 15.25-oz. can corn, drained
- 1 15-oz. can fire-roasted tomatoes
- 1 10.5-oz. can cream of chicken soup
- 1 1/2 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 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 diced tomatoes, and sliced avocado, for garnish
Instructions
- Preheat the oven to 350°F. Prepare a 13″ x 9″ baking dish by coating it with cooking spray.
- Heat oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes tender and lightly golden, around 5 minutes. Stir in the garlic and chopped jalapeño (if using), cooking for another minute until fragrant. Add the shredded chicken, black beans, corn, salt, chili powder, cumin, and black pepper. Stir and cook until the mixture is heated through, approximately 5 minutes. Pour in the fire-roasted tomatoes and cream of chicken soup, stirring well to combine.
- In the prepared baking dish, spread half of the chicken mixture evenly on the bottom. Layer with half of the crushed tortilla chips, followed by half of the shredded cheddar and Monterey Jack cheeses. Repeat the layering with the remaining chicken mixture, chips, and cheeses.
- Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the cheese has melted to a golden finish.
Notes
Before serving, garnish with freshly chopped cilantro, diced tomatoes, sliced avocado, and additional jalapeño slices, if desired. Enjoy warm.
