This Mexican Chicken Casserole recipe is so easy to prepare! Layer up a casserole dish filled with tortilla chips layered with a Mexican chicken filling and cheese then throw it in the oven to bake. This tasty, mouth watering casserole will quickly become a family favorite!
Hello, I wanted to give a quick introduction! My name is Ashlee Welter from Pinch of Wellness. So rich and flavorful, you’re going to absolutely love the cheesy deliciousness. The flavor is insane! I love sharing recipes that are easy to make. I’m a Registered Dietitian, so I always try to make recipes that have a healthy twist, yet still taste good. The majority of my recipes are gluten free, yet they can be made by anyone, no matter what the restriction.
Why This is the BEST Mexican Casserole
Let me tell you why this is the absolute BEST casserole:
- Takes only 15 minutes to prepare
- It’s easy to make
- Great for a family dinner
- Reheats well
- Plenty of leftovers
- Perfect for a potluck!
Ingredients You’ll Need
Use crushed tortilla chips to create a base layer for the casserole. This recipe works well with Chunky Salsa to add extra texture. Choose a medium or hot salsa for some extra spice!
The cream cheese adds moisture and creaminess to the casserole. Use low fat or 1/3 less fat cream cheese to save a few calories!
Mexican Shredded Cheddar Cheese is a great choice; however, Colby Jack or Cheddar Cheese can also be used. To make this a little bit healthier, use a cheese that is made with 2% milk.
A Guide to Making Mexican Chicken Casserole
Let me guide you on how to make this dish:
- Grease a 3 quart baking dish using cooking spray. Layer 1 cup of salsa evenly among the bottom of the dish.
- Spread the broken chips over the top of the salsa.
- In a separate bowl, combine cooked chicken cubes, cream cheese, green chiles, corn, black beans, and mix well. Spread evenly in the pan over the layer of chips.
- Layer the remaining salsa on top of the chicken mixture.
- Bake, remove from the oven with 10 minutes left and add cheese.
- Finish baking and serve warm.
What Other Types Of Meat Can Be Used?
Mexican Chicken Casserole uses cubed chicken breast. It is also possible to make this casserole with shredded chicken, rotisserie chicken, or chicken thighs. Other meat alternatives that can be used in place of chicken are ground beef or ground turkey.
Looking for a vegetarian option? This can also be made without meat. Just add one extra can of black beans to replace the chicken.
Extra Casserole Toppings
There are endless possibilities for toppings! Here’s a few of my favorites:
- Green onions
- Freshly sliced Jalapeños
- Pico de Gallo
- Sour cream
- Diced avocado
- Shredded lettuce
- Olives
- Extra cheese
Is This Mexican Chicken Casserole Spicy?
This dish does have a bit of kick to it; however, it really depends on the consumer’s tolerance of spice. It is easy to modify the spiciness of this recipe.
To make it less spicy, cut the amount of canned chiles in half. Use only one 4 oz can of green chiles.
Also, the type of salsa used will affect this dish. Use a mild salsa to make it less spicy, or use hot salsa if you are looking for some spice!
Can I Freeze this dish?
In order to preserve the quality of this recipe, it is not recommended to freeze it. This recipe can be stored in the refrigerator for up to 5 days after cooking.
Add extra cheese and toppings when reheating to help give the casserole a fresh taste and appearance!
What to Serve with Mexican Casserole?
Pair this with some of these side dishes, vegetables, or fruit to make a balanced meal. Here’s some ideas:
- Southwest Quinoa Salad
- Instant Pot Mexican Rice
- Steamed broccoli and carrots
- Fresh Fruit
Top Tips & Recipe Notes
- Break the tortilla chips into pieces that are about ¾-1” diameter. Corn tortillas or flour tortillas can also be used in place of chips.
- It is important to spread salsa into the bottom of the casserole dish before adding the chips. This helps prevent the chips from burning to the bottom of the pan.
- The easiest way to crush chips is by placing them in a ziplock bag and crushing them with your hands. This is also a good way to use up the leftover broken chips in the bottom of a bag!
- For an easy dinner prep, assemble this casserole the night before, but wait to cook it. Prepare the casserole, place it in a dish, cover with foil, and refrigerate overnight. Let the dish sit out at room temperature for about 15 minutes before cooking.
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Mexican Chicken Casserole
Ingredients
- 2.5 cups cooked chicken breast cubes, 2 medium chicken breast
- 2 4 oz cans green chiles
- 1 15 oz can black beans, drained
- 1 15 oz can corn, drained
- 8 oz low fat cream cheese, softened
- 2 cups tortilla chips, crushed
- 16 oz salsa, divided
- 1.5 cups Mexican blend shredded cheese
Instructions
- Preheat oven to 400 F. Spray a 3 quart baking dish with cooking spray.
- In a medium mixing bowl, combine the cooked chicken breast cubes, green chiles, black beans, corn, and softened cream cheese. Mix until combined. Set aside.
- Begin assembling the casserole. Spread 1 cup of salsa evenly in the bottom of the prepared baking dish.
- Layer crushed tortilla chips evenly on top of the salsa.
- Spread the chicken mixture over the tortilla chips.
- Layer with remainder of the salsa.
- Cook for 25 minutes. Remove from oven, top with cheese. Cook for an additional 10 minutes.
- Serve warm. Enjoy!
Notes
- Break the tortilla chips into pieces that are about ¾-1” diameter. Corn tortillas or flour tortillas can also be used in place of chips.
- It is important to spread salsa into the bottom of the casserole dish before adding the chips. This helps prevent the chips from burning to the bottom of the pan.
- The easiest way to crush chips is by placing them in a ziplock bag and crushing them with your hands. This is also a good way to use up the leftover broken chips in the bottom of a bag!
- For an easy dinner prep, assemble this casserole the night before, but wait to cook it. Prepare the casserole, place it in a dish, cover with foil, and refrigerate overnight. Let the dish sit out at room temperature for about 15 minutes before cooking.
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