Mexican Chicken Casserole loaded with chicken, taco seasoning, black beans, corn, salsa, cheese, and tortilla chips. Easy, cheesy, delicious!
I’ll be real with you—I didn’t plan on making this Mexican Chicken Casserole. Not even close. It happened during one of those weeks where you’re just clinging to your sanity by a thread. You know what I’m talking about, right?
It was Thursday. Or maybe it was Wednesday? Honestly, the whole week felt like one long blur of rushed school mornings, overdue emails, and a toddler who apparently decided sleep was for losers.
So, there I was, standing in front of the fridge, feeling like the world’s most exhausted, uninspired human. I just needed something—anything—that would shut down the hangry chaos happening in my kitchen.
Cue this casserole. I threw it together out of sheer desperation. I had some leftover chicken, a can of beans, corn, salsa… and a half-eaten bag of tortilla chips that was probably days away from turning stale. It was like one of those “whatever’s left in the pantry” meals.
But here’s the wild part: it actually turned out amazing. The kind of amazing where everyone was happily stuffing their faces and even going back for seconds. And suddenly, I was a dinner hero. At least for the night.
Now, whenever I make this Mexican Chicken Casserole, it takes me back to that totally frazzled evening. It’s like a little reminder that even on the worst days, something good can come out of total chaos.
Why You’ll Love This Mexican Chicken Casserole Recipe?
Alright, let’s break it down. Why is this casserole so ridiculously good?
First off, it’s stupidly easy. You know those nights when the thought of chopping onions feels like a personal insult? Yeah, this recipe was made for those nights. You just throw everything into a pan, bake it, and boom—dinner’s ready.
And can we talk about the flavors? It’s got that spicy, smoky goodness from the taco seasoning, mixed with the sweetness of the corn and the rich, gooey cheese. Then you top it all off with tortilla chips for some crunch, and suddenly it’s like a fiesta in your mouth.
Plus, it’s super flexible. You can tweak it however you like. Add more cheese? Yes, please. Want it extra spicy? Throw in some jalapeños. It’s one of those recipes that always turns out good, even when life feels like a total dumpster fire.
Ingredient Notes:
Okay, here’s the rundown of what you need and why it matters.
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Vegetable Oil (2 tablespoons): Just enough to keep things from sticking and to give the chicken a nice little sizzle.
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Chicken Breast (¾ pound, cubed): Protein-packed goodness. And yeah, you could totally swap this for rotisserie chicken if you’re low on time.
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Taco Seasoning (½ package): I mean, who doesn’t love that spicy, smoky kick? Go for homemade if you’re feeling fancy.
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Black Beans (15-ounce can, rinsed and drained): Adds heartiness, protein, and that cozy comfort food vibe.
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Sweet Corn (8.75-ounce can, drained): A little sweetness to balance the spice. Plus, corn just belongs in a Mexican-inspired dish, right?
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Salsa (¼ cup): Adds flavor, moisture, and a little heat. Use chunky salsa if you want more texture.
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Water (as needed): Keeps things from drying out. Just splash it in until the mixture feels right.
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Mexican-Style Cheese (1 cup, shredded): Because melty cheese is basically happiness in food form.
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Tortilla Chips (1 ½ cups, crushed): Crunchy, salty perfection. And yeah, smashing the chips is weirdly satisfying.
Pro Tip: Want it extra cheesy? Throw in another handful of cheese. No one’s judging.
Want To Save This Recipe?
How To Make Mexican Chicken Casserole?
Honestly, it doesn’t get much easier than this.
Step 1: Cook the Chicken
Heat the oil in a large skillet over medium-high heat. Add the cubed chicken and sauté until it’s cooked through—usually about 6 to 8 minutes. Don’t stress if it’s a little uneven. Life’s too short for perfect chicken cubes.
Step 2: Mix It All Up
Add the taco seasoning, black beans, corn, salsa, and a splash of water to keep things from drying out. Stir well, cover, and let it simmer for about 10 minutes. The goal? Cozy, flavorful goodness.
Step 3: Layer and Bake
Preheat your oven to 350°F (175°C). Dump the chicken mixture into a 9×13-inch baking dish. Sprinkle ½ cup of the cheese and crushed tortilla chips over the top. Bake for 15 minutes.
Step 4: More Cheese, Please
Add the rest of the cheese and bake until it’s melted and bubbly—another 5 minutes. Let it cool for a few minutes before serving.
Storage Options:
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze for up to 2 months. Just thaw before reheating.
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Reheating: Microwave or oven—whatever keeps you sane.
Variations and Substitutions:
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Make it spicier with jalapeños or hot sauce.
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Swap chicken for beef, pork, or tofu.
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Add veggies like bell peppers, zucchini, or mushrooms.
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Go for Monterey Jack if you’re not into spicy cheese.
What to Serve with Mexican Chicken Casserole?
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Fresh guacamole or avocado slices.
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A crisp, refreshing salad.
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Tortilla chips or warm tortillas.
Frequently Asked Questions:
Can I make it ahead of time?
Totally. Prep it all and bake when you’re ready.
Can I make it dairy-free?
Sure, just use dairy-free cheese. It’s still delicious.
Can I add extra veggies?
Of course! Bell peppers, zucchini, mushrooms—go wild.
And there you have it—Mexican Chicken Casserole that’s as easy as it is delicious. Whether you’re making it on a rushed weeknight or just craving something cozy and cheesy, it’s bound to hit the spot.
I’d love to hear what you think! Do you throw in extra cheese? Spice it up with jalapeños? Or maybe add something totally unexpected? Let’s chat!
<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:
Mexican Chicken Casserole
Ingredients
- Vegetable Oil: 2 tablespoons
- Chicken Breast: ¾ pound skinless, boneless, cubed
- Taco Seasoning Mix: ½ 1.25-ounce package
- Black Beans: 1 15-ounce can, rinsed and drained
- Sweet Corn: 1 8.75-ounce can, drained
- Salsa: ¼ cup
- Water: As needed to prevent dryness
- Mexican-Style Cheese: 1 cup shredded
- Tortilla Chips: 1 ½ cups crushed
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lightly greasing it.
Cook the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the cubed chicken and sauté until thoroughly cooked and no longer pink inside, approximately 6 to 8 minutes. Ensure even cooking by stirring occasionally.
Incorporate Seasoning and Vegetables:
- Add the taco seasoning mix, black beans, corn, salsa, and a small amount of water to the skillet. Stir thoroughly to combine all ingredients. Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavors to meld.
Transfer to Baking Dish:
- Transfer the cooked chicken mixture into the prepared 9x13-inch baking dish. Spread evenly to ensure even baking.
Add Cheese and Tortilla Chips:
- Sprinkle ½ cup of the shredded Mexican-style cheese over the casserole. Add the crushed tortilla chips in an even layer on top.
Bake the Casserole:
- Place the baking dish in the preheated oven and bake for 15 minutes.
Add Remaining Cheese:
- After 15 minutes, sprinkle the remaining ½ cup of cheese over the top. Continue baking until the cheese is fully melted and bubbly, approximately 5 additional minutes.
Cool and Serve:
- Allow the casserole to cool for several minutes before serving. Serve warm and garnish with desired toppings such as sour cream, avocado, or jalapeños.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
