Irresistible 5-Star Mexican Chicken Casserole Recipe

Oh, do I have a story for you about this Mexican chicken casserole! It all started when my cousin brought it to a family potluck last summer – one bite and I was hooked. Now it’s my go-to when I need something delicious that comes together in a flash. The layers of tender chicken, creamy beans, and melty cheese with just the right kick of spices? Absolute perfection. What I love most is how forgiving it is – toss in whatever veggies you’ve got, swap proteins, make it your own. But trust me, this version with the green chilies and corn? That’s the magic combo. My kids beg for it weekly (and that’s saying something). The best part? It tastes even better the next day, if there’s any left!

Why You’ll Love This Mexican Chicken Casserole

Oh, this Mexican chicken casserole is just one of those dishes that checks every single box for me. Here’s why I think you’ll adore it as much as I do:

• It’s crazy easy – Seriously, 15 minutes of prep and you just pop it in the oven. Perfect for those “what’s for dinner?!” panic moments.
• Flavor for days – The mix of spices, the creamy sour cream, the melty cheese… it’s a total fiesta in your mouth.
• So versatile – Got some extra veggies? Toss ’em in! Not a fan of black beans? Use pinto. This recipe is your best friend for cleaning out the fridge.

It’s the kind of meal that feels like a hug. Comforting, delicious, and just… easy. You’re gonna love it.

Ingredients for Mexican Chicken Casserole

Okay, let’s gather up the good stuff! Here’s exactly what you’ll need for this flavor-packed Mexican chicken casserole (and yes, I’ve learned the hard way – measure carefully!):

• 2 cups cooked chicken, shredded (rotisserie chicken works like magic here)
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing – trust me!)
• 1 can (10 oz) diced tomatoes with green chilies (the mild ones if you’re spice-shy)
• 1 cup corn kernels (fresh, frozen, or canned – no judgment!)
• 1 cup shredded cheddar cheese (the sharper, the better in my book)
• 1/2 cup sour cream (full-fat for maximum creaminess)
• 1 tbsp taco seasoning (store-bought or homemade – I won’t tell)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp salt (taste before adding – those canned goods can be salty!)
• 6 corn tortillas, cut into quarters (they’re the perfect starchy base)

Ingredient Substitutions & Notes

Listen, life happens – here’s how to wing it when your pantry doesn’t cooperate:

• Out of corn tortillas? Flour tortillas work just fine, though they’ll be softer.
• Not a sour cream fan? Greek yogurt makes a great tangy swap.
• No black beans? Pinto beans or even kidney beans will do the trick.
• Want more heat? Swap the mild tomatoes for hot diced green chilies – but maybe warn your guests first!
• Fresh out of chicken? Ground turkey or even leftover pork would be delicious here.

See? No stress. This casserole is basically impossible to mess up.

How to Make Mexican Chicken Casserole

Alright, let’s get this Mexican chicken casserole party started! I swear, it’s so simple you’ll be dancing around the kitchen while it bakes. Just follow these easy steps, and you’ll have dinner on the table before you know it.

Step 1: Prep the Chicken Mixture

First things first – grab your biggest mixing bowl (I use my trusty 4-quart one for this). Toss in the shredded chicken, those beautiful black beans you rinsed, the diced tomatoes with their tangy green chilies, and the sweet corn kernels. Now for the fun part – add the sour cream, taco seasoning, garlic powder, and salt. Get in there with a big spoon and mix it all up until everything’s coated in that creamy, spicy goodness. The smell alone will have your stomach growling!

Step 2: Layer the Casserole

Here’s where the magic happens! Grab your 9×13 baking dish and give it a quick spray with cooking oil (those crispy edges are worth it). Now arrange half of your quartered corn tortillas in the bottom – they don’t need to be perfect, just cover most of the space. Spoon half of that luscious chicken mixture over the tortillas and spread it evenly. Top with half the cheese (more if you’re feeling wild). Repeat the layers – tortillas, chicken mix, cheese – and you’re ready for the oven!

Step 3: Bake to Perfection

Pop that beauty into your preheated 375°F oven and set your timer for 25 minutes. You’ll know it’s done when the cheese is gloriously melted and golden, and the edges are bubbling like a little Mexican lava flow. The hardest part? Letting it sit for 5 minutes before diving in – but trust me, this rest time helps the layers set up perfectly. Then grab your fork and prepare for flavor fireworks!

Tips for the Best Mexican Chicken Casserole

After making this Mexican chicken casserole more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every time:

• Let it rest – I know it’s tempting, but those 5 minutes after baking let the layers set up so you get clean slices instead of a saucy mess.
• Toast your tortillas – For extra texture, quickly toast the corn tortillas in a dry skillet before layering. It adds amazing depth!
• Grate your own cheese – The pre-shredded stuff has anti-caking agents that make it melt less smoothly. A minute with a box grater makes all the difference.
• Double it up – This freezes beautifully – just assemble a second one before baking and pop it in the freezer for your future self.

Little things make a big difference with this simple but spectacular dish!

Serving Suggestions for Mexican Chicken Casserole

Oh, the fun part! This Mexican chicken casserole is delicious on its own, but a few simple toppings take it over the top. My family always fights over who gets the last of the cooling avocado slices on theirs. A squeeze of fresh lime brightens everything up beautifully. For crunch, try tortilla chips or chopped cilantro sprinkled on top. And if you’re feeling fancy? A dollop of cool sour cream and a drizzle of hot sauce make the perfect yin-yang combo. Dinner’s served!

Storage & Reheating

Here’s the beautiful thing about this Mexican chicken casserole – it might even taste better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap individual portions tightly or the whole dish in foil, then plastic wrap, and it’ll keep for 3 months. When reheating, I pop individual servings in the microwave for about 2 minutes until piping hot, or bake the whole thing at 350°F for 20-25 minutes if frozen. Pro tip: sprinkle a little extra cheese on top before reheating for that fresh-baked look!

Mexican Chicken Casserole FAQs

Can I use fresh tomatoes instead of canned?
You can, but I’d recommend roasting or sautéing them first to remove some moisture, otherwise your casserole might get a bit soupy. And don’t forget to add a chopped jalapeño for that green chili kick!

How long will leftovers keep?
They’re so good, they never last long! But seriously, stored in an airtight container in the fridge, you’re good for about 4 days. The flavors actually meld and get even better by day two.

Can I make this casserole ahead of time?
Absolutely! Assemble the whole thing, cover tightly, and keep it in the fridge for up to 24 hours before baking. You might need to add an extra 5-10 minutes to the bake time since it’ll be cold from the fridge.

Is it freezer-friendly?
Oh yes! This is my secret weapon for busy weeks. Assemble it in a freezer-safe dish, wrap it well in foil and plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.

Nutritional Information

Now, I’m no nutritionist, but based on my calculations (and many, many servings eaten), here’s the scoop on our Mexican chicken casserole’s nutrition per serving. Remember, these are estimates – your exact amounts may vary depending on ingredients and portion sizes:

• Calories: 320
• Protein: 24g (hello, muscle fuel!)
• Carbs: 28g
• Fiber: 6g (those black beans are working hard)
• Fat: 12g

Not too shabby for something this delicious, right? And remember – those veggies and beans are packing plenty of good stuff too!

Got more questions? Just ask—I’ve probably made every mistake possible with this recipe so you don’t have to! For more delicious recipes and inspiration, check out our blog.

You can also find more sweet treat ideas on our Pinterest page.

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