Few dinners are as comforting as a bubbly, cheesy casserole fresh from the oven. This Mexican Chicken Casserole combines tender shredded chicken, layers of tortillas, creamy sauce, melted cheese, and bold Mexican-inspired flavors — all baked together for the ultimate family meal.
It’s hearty, satisfying, and incredibly easy to prepare. You can whip it up with simple pantry ingredients, and it’s perfect for using up leftover chicken or rotisserie meat. Whether it’s a busy weeknight or Sunday dinner, this dish is guaranteed to bring everyone to the table.
If you love creamy comfort food like my Chicken Cobbler Dinner Casserole, you’re going to fall in love with this cheesy, zesty, and crowd-pleasing casserole.
Table of Contents
Why You’ll Love Mexican Chicken Casserole
1. Loaded with flavor and texture
Creamy sauce, tender chicken, melty cheese, and tortillas layered together — each bite is hearty and bursting with Tex-Mex goodness.
2. Easy to make with simple ingredients
You don’t need anything fancy. Canned soup, salsa, and pre-cooked chicken make this a quick and easy recipe.
3. Family-approved
Kids love it, adults crave it — it’s comfort food that never fails.
4. Customizable
Add beans, corn, peppers, or your favorite toppings to make it your own.
5. Perfect for meal prep
It freezes and reheats beautifully, making it great for leftovers or make-ahead dinners.
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa (mild, medium, or spicy)
- 1½ cups shredded cheddar cheese (or Mexican blend), divided
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- 10 small corn tortillas (cut into halves or quarters)
- ½ cup canned black beans (optional)
- ½ cup frozen corn (optional)
- Fresh cilantro, diced tomatoes, or jalapeños for garnish
Step-by-Step Instructions
Step 1: Preheat oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Mix the sauce
In a large mixing bowl, combine the cream of chicken soup, sour cream, salsa, cumin, chili powder, garlic powder, and salt. Stir until smooth and creamy.
(Tip: Use your favorite salsa — smoky chipotle, fire-roasted, or mild tomato — to customize the flavor.)
Step 3: Add the chicken and extras
Fold in shredded chicken, 1 cup of cheese, black beans, and corn (if using). Mix well so everything is evenly coated in the sauce.
Step 4: Layer the casserole
Spread a thin layer of the chicken mixture in the baking dish. Add a layer of tortilla pieces, then more chicken mixture. Repeat until all ingredients are used, finishing with a layer of sauce on top.
Step 5: Top with cheese and bake
Sprinkle the remaining cheese evenly over the top. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes, until bubbly and golden.
Step 6: Rest and serve
Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh cilantro, diced tomatoes, or jalapeños for color and flavor.
How to Serve Mexican Chicken Casserole
This Mexican Chicken Casserole is a full meal on its own, but it pairs wonderfully with simple sides to make dinner feel complete.
Serve it with:
- Mexican rice or cilantro lime rice for a filling meal.
- Refried beans or black bean salad for extra protein and texture.
- Fresh guacamole, salsa, or sour cream as cool, creamy toppings.
- Crisp green salad to balance the richness.
For gatherings or potlucks, slice the casserole into squares and serve it straight from the pan. It travels well and stays warm for quite a while.
Want another flavorful one-pan chicken recipe? Try my Skillet Cranberry Orange Chicken for a tangy, citrusy twist that’s just as comforting but totally unique.
How to Store Mexican Chicken Casserole
This casserole is perfect for meal prep because it keeps so well.
To refrigerate:
Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F for 15 minutes.
To freeze:
Let the casserole cool completely. Wrap tightly in foil or plastic wrap, then store in a freezer-safe container or bag. It will keep up to 3 months.
To reheat from frozen, thaw overnight in the refrigerator and bake at 350°F until warmed through.
Make-ahead option:
Assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours before baking. This makes weeknight dinners easy and stress-free.
If you’re a fan of easy freezer-friendly chicken dinners, don’t miss this Creamy Ranch Chicken Crockpot — it’s slow-cooked to creamy perfection.
Tips to Make Mexican Chicken Casserole
- Use pre-cooked chicken.
Rotisserie or leftover chicken makes this dish a total time-saver. - Layer evenly.
Alternate tortillas and sauce so every bite has a balance of creamy and chewy textures. - Use fresh cheese.
Pre-shredded cheese contains anti-caking agents that affect melting — freshly shredded gives the best gooey texture. - Spice it up.
Add diced jalapeños, chipotle powder, or a dash of hot sauce for extra heat. - Balance the creaminess.
A squeeze of lime juice or fresh cilantro brightens the flavor and keeps the dish from feeling too heavy. - Add crunch.
Top with crushed tortilla chips just before serving for a fun texture contrast.
Looking for another cozy casserole? Check out my Easy Butter Chicken — a creamy, spiced dish that delivers restaurant-worthy flavor right at home.
Variations of Mexican Chicken Casserole
There’s no single “right” way to make this dish. Here are a few tasty variations you’ll love:
- Green Chile Chicken Casserole: Replace salsa with green enchilada sauce and add diced green chiles for mild heat.
- Taco Casserole: Stir in taco seasoning and top with crushed tortilla chips after baking.
- Vegetarian Version: Skip the chicken and add beans, peppers, and zucchini.
- Low-Carb Option: Use low-carb tortillas or replace them with thinly sliced zucchini layers.
- Extra Creamy Version: Stir in 4 oz of cream cheese for a velvety texture.
- Breakfast Twist: Add scrambled eggs and breakfast sausage for a Tex-Mex breakfast bake.
FAQs
1. Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold up better and won’t get as soggy.
2. Can I make this in a slow cooker?
Absolutely. Layer ingredients in a slow cooker and cook on low for 4–5 hours.
3. What can I substitute for cream of chicken soup?
Mix 1 cup milk with 2 tablespoons flour and 2 tablespoons butter as a homemade base.
4. Can I add rice to the casserole?
Yes! Add 1 cup cooked rice for a heartier version.
5. How do I make it spicier?
Use medium or hot salsa, and add diced jalapeños or chipotle powder.
Final Thoughts
This Mexican Chicken Casserole is the kind of dinner that brings everyone running to the kitchen. It’s warm, filling, and full of comforting flavors that taste like a hug on a plate.
Whether it’s for a weeknight meal, a potluck, or a make-ahead freezer dish, this recipe delivers every time. Creamy, cheesy, and loaded with zesty flavor — it’s comfort food done right.
If you’re in the mood for something lighter but still comforting, try my Slow Cooker Lemon Herb Chicken and Rice — bright, savory, and beautifully simple.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Mexican Chicken Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A creamy, cheesy Mexican Chicken Casserole layered with tortillas, shredded chicken, salsa, and spices. Perfect for family dinners!
Ingredients
- 3 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup salsa
- 1½ cups shredded cheddar cheese, divided
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- 10 corn tortillas, halved
- ½ cup black beans (optional)
- ½ cup corn (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
2. Combine soup, sour cream, salsa, and seasonings.
3. Add chicken, 1 cup cheese, beans, and corn.
4. Layer tortillas and chicken mixture, ending with sauce.
5. Top with remaining cheese and bake 30 minutes.
6. Cool slightly before serving.
Notes
Substitute green enchilada sauce for salsa for a milder version.
Add diced jalapeños or chipotle for spice.
Freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 3g
- Sodium: 710mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg