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Mexican Chicken Casserole in white dish, spoon in dish.
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Mexican Chicken Casserole

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Dishes
Cuisine: Mexican
Servings: 10 servings
Calories: 301kcal


  • 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


  • 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!


  • 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.


Calories: 301kcal | Carbohydrates: 27g | Protein: 21g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 900mg | Potassium: 421mg | Fiber: 8g | Sugar: 6g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg