Name: Mexican Casserole with White Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 cups shredded chicken breast; 1 packet taco seasoning mix; 1 large white onion (diced); 2 cups Mexican cheese blend (shredded); 1 can fire-roasted corn; 5 –6 flour tortillas (halved as needed); 1 cup chunky-style pico de gallo; 1 can refried beans; 1 jar ready-made Mexican white sauce; Sour cream; Fresh cilantro

Mexican Casserole with White Sauce made with chicken, beans, tortillas, cheese, pico, and creamy sauce—comfort food with bold flavors.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

This casserole actually started on one of those nights where the fridge looked like it was holding a garage sale. You know what I mean—half a bag of tortillas shoved to the back, a lonely onion rolling around in the drawer, and leftover chicken from last night’s fajitas. I was two seconds from calling it a cereal-for-dinner night, but then I remembered a jar of Mexican white sauce I’d bought “just in case.” That jar saved me. I layered everything up like it was lasagna’s spicy cousin, tossed it in the oven, and crossed my fingers.

When it came out? Let’s just say my husband asked if I had secretly ordered takeout, and my kids were shoveling it down faster than I could serve it. That’s when I knew this Mexican Casserole with White Sauce wasn’t a one-time fluke—it was a keeper.

Here’s a quick peek at what’s inside:

Why You’ll Love This Mexican Casserole with White Sauce Recipe?

First off, casseroles are already comfort food royalty, but this one? This one’s got layers. Literally. Tortillas, beans, seasoned chicken, sweet corn, melted cheese, and then that silky, tangy white sauce tying it all together like the closing act of a concert. It’s the kind of dish that works whether you’re cooking for your family on a Tuesday night or showing off at a potluck (because yes, it looks fancier than the effort it actually takes).

And here’s the real kicker—it’s forgiving. Don’t have corn? Throw in black beans. No pico? Salsa works. Want it spicier? Add jalapeños. Cooking for picky eaters? Tone it down. It’s basically the casserole version of “choose your own adventure.”

Ingredient Notes:

Let’s chat ingredients, because this is where the magic starts:

Shredded chicken – Use leftovers, rotisserie, or poach your own. I’ve done all three, and honestly, they all work.
Taco seasoning – I usually grab a packet, but if you’ve got a homemade blend tucked away, this is the time to flex.
Flour tortillas – They’re your “pasta” layers, so cut and tuck them to fit.
Refried beans – Creamy, filling, and the glue that keeps everything together.
Corn – Fire-roasted gives that smoky edge, but sweet corn straight from a can is just fine.
Cheese – Mexican blend is my go-to because it melts perfectly. But hey, if cheddar is all you’ve got, roll with it.
White sauce – If you can’t find a jar, mix mayo and sour cream with a sprinkle of taco seasoning and red pepper flakes. Done.

How To Make Mexican Casserole with White Sauce?

Step 1: Season the chicken.
Shred your chicken, sauté it with onions, and add taco seasoning plus a splash of water. This step alone smells like you’ve been cooking for hours.

Step 2: Start layering.
Tortillas go down first—think of them as the foundation. Spread beans, then chicken, then a little cheese.

Step 3: Repeat.
Add more tortillas, corn, pico, more beans… and yes, more cheese. Keep layering until you’re out of ingredients or out of patience, whichever comes first.

Step 4: Finish strong.
Top with the white sauce, blanket it with cheese, cover with foil, and bake for 40 minutes at 350°F. The hardest part is letting it rest after it comes out—five to ten minutes feels like forever when the smell is that good.

Storage Options:

This casserole is a dream leftover. In fact, dare I say it tastes better the next day? Keep it in the fridge for up to 4 days, and just reheat in the oven to keep it from getting soggy. You can also freeze portions—wrap them tight, and they’ll last a couple months. Perfect for when you need a quick “heat and eat” dinner.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Variations and Substitutions:

Here’s where you can play around:

Protein swap – Ground beef, shredded pork, or even all beans for a meatless version.
Tortillas – Corn tortillas give it more of an enchilada vibe.
Cheese – Pepper Jack if you like a little kick, or mozzarella if you want extra melty.
Veggie boost – Toss in mushrooms, spinach, or zucchini. Nobody complains about hidden veggies when there’s this much cheese involved.

What to Serve with Mexican Casserole with White Sauce?

You could totally serve this casserole by itself and call it a day, but if you’re going all out, here are my favorites:

Mexican rice – Always a classic.
Guac and chips – Because no one ever complained about extra guac.
Fresh salad – A light, limey salad balances out the richness.
Margaritas – Optional… but are they really?

Frequently Asked Questions:

Can I make it ahead of time?
Yes! Assemble it, cover with foil, and pop it in the fridge overnight. Just add 5–10 minutes extra bake time.

Can I freeze it?
For sure. Bake it first, let it cool, then freeze. Reheat in the oven until hot and bubbly.

Is it spicy?
Not really—it’s more creamy and cheesy. But if you want heat, add jalapeños or hot sauce.

So there you go—Mexican Casserole with White Sauce that’s creamy, cheesy, and layered with all the flavors you love. Honestly, it’s like a big warm hug in food form. Now the real question is… are you a “load on the toppings” kind of person, or do you keep it simple?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

French Onion Chicken Bake

Crispy and Savory Sausage Hashbrown Bites

Ham And Cheese Hash Brown Casserole