Go Back

Mexican Chicken Casserole

This Mexican Chicken Casserole combines creamy layers and bold flavors, making it a perfect meal for busy families seeking healthy convenience. Packed with protein and designed for meal prep, it’s a hassle-free dinner option the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked shredded chicken Use leftover rotisserie chicken for convenience.
  • 1 can black beans Drained and rinsed.
  • 1 cup corn Fresh or frozen can be used.
  • 1 can green chiles Use mild or spicy according to preference.
  • 1 can enchilada sauce Choose your favorite brand.
  • 1 cup cheddar cheese Divided for layering.
  • 8 oz cream cheese Softened for easy mixing.
  • 1 bag tortilla chips For layering at the bottom.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, green chiles, enchilada sauce, cream cheese, and half of the cheddar cheese.
  3. Stir until well mixed and the cream cheese is fully incorporated.
Cooking
  1. In a greased baking dish, layer tortilla chips evenly on the bottom.
  2. Spoon the chicken mixture over the chips, spreading it evenly.
  3. Sprinkle the remaining cheddar cheese on top.
  4. Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden.
Serving
  1. Remove the casserole from the oven and let it cool for about 10 minutes before serving.
  2. Garnish with fresh cilantro or avocado if desired.
  3. Serve hot and enjoy your delicious meal!

Notes

Store leftovers in an airtight container for up to 3–4 days in the refrigerator. Reheat as needed. Freezing the casserole is possible for up to 2–3 months; the texture may slightly change but it will still be delicious when reheated.