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.