If you’re craving a cheesy, comforting dinner that brings bold flavor to the table, this Mexican Chicken Casserole is the one. It’s the kind of meal that wins over even picky eaters, reheats like a dream, and turns a regular weeknight into something special. Packed with tender chicken, black beans, corn, and melty cheese, it’s all the goodness of Tex-Mex in one dish. Whether you’re feeding your family or prepping for potluck, this casserole will quickly become a go-to. In the next sections, I’ll walk you through a family story, ingredients, step-by-step method, and tips to make it unforgettable.
Why Mexican Chicken Casserole Wins Every Time
It checks all the boxes: quick prep, pantry-friendly, and kid-approved. Plus, it’s a great way to use up cooked chicken or stretch a rotisserie bird. You can switch it up—add rice, change the beans, or toss in extra veggies. And it’s just as delicious the next day, which means fewer dishes and more time to rest. If you’re new to casseroles or just looking for a reliable, family-friendly hit, start here.
What You’ll Need for Mexican Chicken Casserole
- 3 cups cooked chicken breast, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese
- 1 small onion, chopped
- 1 packet taco seasoning
- 8 corn tortillas, cut into quarters
- 1 tablespoon olive oil
- Salt and pepper to taste
Ingredient Tips & Easy Swaps
Using rotisserie chicken makes this recipe even faster. If you’re cooking from scratch, poach or roast the chicken ahead of time and shred it while it’s warm—it pulls apart more easily.
For beans, black beans hold up well in casseroles, but pinto beans work too. You can even use refried beans between layers for a creamy variation.
As for tortillas, corn is traditional, but flour tortillas will give you a softer, more lasagna-like texture. If gluten-free is important, stick with certified GF corn tortillas.
Want more veggies? Toss in sautéed bell peppers or spinach for added color and nutrients. If you’re feeding picky eaters, sneak in finely chopped veggies—they’ll melt right into the cheesy mix.
How to Make It
This Mexican Chicken Casserole is easy enough for a weeknight but tasty enough to serve to guests. Here’s how to bring it together, step by step.
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to keep the tortillas from sticking and crisping too much.
Step 2:
In a large skillet over medium heat, warm the olive oil and sauté the chopped onion for 3–4 minutes, until it becomes soft and fragrant. This adds depth and sweetness to the dish.
Step 3:
In a big mixing bowl, combine the shredded chicken, drained black beans, corn, diced tomatoes with green chilies, sautéed onions, sour cream, taco seasoning, salt, and pepper. Mix until everything is coated and creamy.
Step 4:
Layer half of the cut tortillas on the bottom of the baking dish. Pour half of the chicken mixture over the top, spreading evenly. Sprinkle with half the cheese. Repeat with the remaining tortillas, chicken mixture, and cheese.
Step 5:
Cover the casserole with foil and bake for 20 minutes. This helps everything heat through without overbrowning the cheese.
Step 6:
Remove the foil and continue baking for another 15 minutes, or until the cheese is melted, bubbly, and just starting to turn golden around the edges.
Step 7:
Remove from oven and let the casserole rest for 5 minutes. This helps it set for easier serving.
Step 8 (Optional):
Garnish with chopped cilantro, diced tomatoes, or avocado slices. You can even drizzle crema or serve with a wedge of lime for a bright finish.
This is the kind of meal that disappears fast. If you’re pairing it with sides, try quick entomatadas or a light salad for balance.
Serving, Storing, and Variations
How to Serve Mexican Chicken Casserole
This Mexican Chicken Casserole is rich, filling, and loaded with flavor—so it doesn’t need much fuss when serving. A simple green salad, some guacamole, or even air fryer empanadas on the side turn it into a fun Tex-Mex dinner night. For a pop of brightness, squeeze fresh lime juice over the top or sprinkle on chopped cilantro just before serving.
Feeding kids? Serve it with tortilla chips to scoop, or roll leftovers into burritos the next day.
Variations and Storage Tips
Make it spicy: Add sliced jalapeños or a few dashes of hot sauce to the filling. Pepper jack cheese also adds a kick.
Make it vegetarian: Replace chicken with cooked quinoa, rice, or extra beans for a meat-free version that still satisfies.
Add layers: Like a Mexican lasagna, you can add layers of cooked rice or even scrambled eggs for a breakfast spin.
Make-ahead tip: You can assemble the casserole up to a day ahead. Cover tightly and refrigerate, then bake just before serving. Add 5–10 minutes to the bake time if cooking straight from the fridge.
Leftovers: Store covered in the refrigerator for up to 4 days. To reheat, use the oven at 350°F for 10–15 minutes or microwave individual portions until hot. It also freezes beautifully—wrap tightly and freeze for up to 2 months.
This dish is even better the next day when all the flavors have had time to meld. Perfect for meal prep or easy family dinners throughout the week.
Print
Mexican Chicken Casserole: Step Easy & Cheesy Dinner
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
A cheesy and comforting Mexican Chicken Casserole layered with tender chicken, beans, corn, and melty cheese—perfect for family dinner.
Ingredients
3 cups cooked chicken breast, shredded
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) diced tomatoes with green chilies
1 cup sour cream
2 cups shredded Mexican blend cheese
1 small onion, chopped
1 packet taco seasoning
8 corn tortillas, cut into quarters
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
2. Sauté chopped onions in olive oil over medium heat until softened.
3. In a large bowl, mix chicken, beans, corn, tomatoes, onions, sour cream, taco seasoning, salt, and pepper.
4. Layer half the tortillas in the baking dish. Top with half the chicken mixture and cheese. Repeat layers.
5. Cover with foil and bake for 20 minutes.
6. Remove foil and bake an additional 15 minutes until bubbly and golden.
7. Let cool for 5 minutes before serving. Garnish as desired.
Notes
You can prep this casserole a day in advance.
Freezes well for up to 2 months.
Use rotisserie chicken for quicker prep.
FAQs
1. What is the best way to layer a Mexican chicken casserole?
Start with tortillas to prevent sticking. Then layer chicken mixture, cheese, and repeat. Always end with cheese on top to create that golden, bubbly finish.
2. Can I make Mexican chicken casserole ahead of time?
Yes! Assemble it up to 24 hours in advance and refrigerate. Just add 5–10 minutes to the baking time to heat through.
3. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave individual servings.
4. What can I substitute for corn tortillas?
Flour tortillas work for a softer texture, or try low-carb wraps if you’re cutting back on carbs. Just keep in mind, flour tortillas absorb more moisture.
Conclusion
This Mexican Chicken Casserole is everything you want in a comfort meal: warm, cheesy, flavorful, and incredibly easy to make. Whether you prep it ahead, bake it fresh, or freeze it for later, it’s a foolproof dinner that brings the whole family to the table. From busy weeknights to casual potlucks, this one earns its spot in your rotation—just like it did in mine.
If you love cozy, layered meals like this, you might also enjoy my birria pizza for a weekend twist on classic Mexican flavors.