Name: Mexican Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups crushed tortilla chips or Dorito Nacho Cheese chips, divided; 15 oz. black beans, drained and rinsed; 2 cups chopped cooked chicken (rotisserie chicken works well); 1 teaspoon ground cumin; 21 oz. cream of chicken soup (2 cans of 10.5 oz each), DO NOT add any water or milk; 10 oz. can Rotel tomatoes, undrained; 2 cups shredded jack cheese; 2 cups shredded medium cheddar cheese; 1 tomato, diced; 1 bunch cilantro, rinsed and chopped; Jalapeños (optional, to taste)

If you’re looking for a comforting, flavorful dish that feels like a warm hug on a plate, this Mexican Chicken Casserole recipe is a total winner. It’s easy to throw together, packed with delicious layers of crunchy tortilla chips, tender chicken, melty cheese, and that subtle kick of cumin and Rotel tomatoes. I love making this when I want something hearty that pleases everybody at the table without fussing too much in the kitchen.

This casserole works especially well for busy weeknights or casual get-togethers because it’s a one-dish meal that feels festive yet familiar. Once you try this Mexican Chicken Casserole recipe, you might find yourself adding it to your dinner rotation just like I have—it’s that good and reliable.

Ingredients You’ll Need

The beauty of this Mexican Chicken Casserole recipe is how well these simple ingredients work together—each lending its unique texture and flavor. When you shop, look for good-quality canned goods and fresh cilantro for that bright finish, and don’t skip the crushed tortilla chips for the perfect crisp topping!

Crushed tortilla chips or Dorito Nacho Cheese chips: The base of your casserole’s crunch and flavor—Doritos add an extra cheesy punch if you want a bolder taste.
Black beans: Rinsed and drained, these add fiber and a nice creaminess once mixed in.
Cooked chicken: I often use shredded rotisserie chicken for easy prep and great flavor.
Ground cumin: Essential for bringing that warm, earthy Mexican flavor.
Cream of chicken soup: The binder that keeps everything nice and creamy—be sure not to add water or milk here.
Rotel tomatoes (undrained): These give a little zing and juiciness with their spicy tomatoes and green chilies.
Shredded jack cheese: Melts wonderfully and provides mild, creamy notes.
Shredded medium cheddar cheese: Adds sharpness and depth.
Tomato (diced): Freshness and color hit your palate beautifully.
Cilantro: Rinsed and chopped for that herbaceous pop that really lifts the dish.
Jalapeños (optional): If you like it spicy, these are your friends—just dice and mix in or use as garnish.

Variations

I’ve played around with this Mexican Chicken Casserole recipe quite a bit, and trust me, it’s a great base to customize. Feel free to adjust the heat level or swap ingredients to fit your mood or what’s in your pantry.

Vegetarian version: Swap the chicken for extra beans or roasted veggies like zucchini and bell peppers. I tried this once for a meatless Monday, and it turned out just as satisfying!
Spice it up: Add diced jalapeños or a dash of chipotle powder if you want smokier heat.
Dairy-free: Use dairy-free cheese and skip the cream of chicken soup or replace with a dairy-free cream soup alternative.
Extra crunch: Top with crushed tortilla strips or fried onions last minute for maximum texture contrast.

How to Make Mexican Chicken Casserole Recipe

Step 1: Preheat and Prep Your Ingredients

Start by heating your oven to 350°F (175°C). While that’s warming up, get your chicken chopped or shredded if it’s not already prepared. I usually use leftover rotisserie chicken because it’s juicy and flavorful without any extra work. Rinse and drain the black beans, chop your cilantro and tomato, and if you’re using jalapeños, dice those too.

Step 2: Mix the Casserole Base

In a large bowl, combine your crushed tortilla chips, black beans, cooked chicken, cumin, cream of chicken soup, and undrained Rotel tomatoes. Give it a good stir until everything is evenly mixed. This helps the flavors meld and ensures every bite gets a piece of everything amazing going on here.

Step 3: Add Cheese and Layer

Next, stir in half of the shredded jack and cheddar cheeses into your mixture. Then pour the whole thing into a greased casserole dish. Sprinkle the remaining cheese evenly on top to get that beautiful golden crust as it bakes.

Step 4: Bake Until Bubbly and Golden

Bake uncovered for about 25-30 minutes until the cheese is melted, bubbly, and slightly golden around the edges. Keep an eye on it near the end so it doesn’t over-brown. The aroma alone will make your mouth water—trust me on this one.

Step 5: Garnish and Serve

Once out of the oven, sprinkle diced tomatoes and fresh cilantro on top. If you like a little extra heat, this is also where I add sliced jalapeños or a dollop of sour cream. Let it cool for a few minutes before serving to make sure it sets just right.

How to Serve Mexican Chicken Casserole Recipe

Garnishes

I love garnishing this casserole with fresh cilantro and diced tomatoes because it adds brightness and color contrast that balances the richness perfectly. Occasionally, a spoonful of sour cream or a squeeze of lime juice on top elevates things even more. If you’re feeling adventurous, sliced avocado or pickled jalapeños work wonders too.

Side Dishes

Pair this Mexican Chicken Casserole with a simple side salad for freshness or some Mexican rice if you want extra heartiness. I’ve also served it alongside refried beans or grilled corn for a full-on fiesta feel. A cold cerveza or a limey agua fresca always hits the spot with this meal.

Creative Ways to Present

For a fun party twist, I’ve served the casserole in individual ramekins topped with avocado slices and a sprinkle of queso fresco. You can also turn it into a layered dip for game day, scooping it in with tortilla chips. It’s amazing how this humble casserole can transform to suit any occasion.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container and into the fridge. I usually try to eat them within 3-4 days to keep the flavors fresh and the texture just right. The casserole tends to firm up a bit as it cools, which actually makes reheating super easy without it turning soggy.

Freezing

If you want to freeze this Mexican Chicken Casserole recipe, wrap it tightly in foil or store it in a freezer-safe dish. I’ve had great luck freezing it for up to 2 months; just thaw overnight in the fridge before reheating. The texture remains surprisingly good, and it’s a fantastic meal prep option for busy weeks.

Reheating

To reheat leftovers, I recommend warming the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered loosely with foil to avoid drying out. You can also microwave individual servings, but the oven helps retain that nice melty cheese texture. If it seems dry, a splash of chicken broth or a little extra cheese on top works wonders.

FAQs

Can I use fresh chicken instead of rotisserie?

Absolutely! You can cook chicken breasts or thighs in your preferred way—grilled, baked, or boiled—and shred them for this casserole. Just make sure the chicken is fully cooked and cooled slightly before mixing it in so the casserole heats evenly.
Is there a way to make this recipe spicier or milder?

Definitely. To turn up the heat, add diced jalapeños, a pinch of cayenne pepper, or even chipotle powder. For a milder version, skip the jalapeños and use mild Rotel tomatoes or regular diced tomatoes instead of spicy ones. You’re in control of the spice level here!
Can I substitute the cream of chicken soup?

If you want to avoid canned soup, you can make a quick homemade white sauce with butter, flour, chicken broth, and a little milk or cream alternative. This takes a bit more time but gives you control over ingredients and flavor depth.
How can I make this Mexican Chicken Casserole recipe gluten-free?

Use gluten-free tortilla chips and make sure your cream of chicken soup is gluten-free (there are brands labeled as such). Double-check Rotel tomatoes and beans for any gluten-containing additives. This recipe is easy to adapt for gluten sensitivities.
Can I prepare this casserole ahead of time?

Yes! Assemble everything, cover the dish tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. When ready, just pop it in the oven and add extra baking time if it’s cold from the fridge.

Final Thoughts

This Mexican Chicken Casserole recipe has become my go-to for dinners that need to be both delicious and easy. It’s the kind of meal you can trust to comfort, satisfy, and impress guests with minimal fuss. Give it a try next time you want a cozy, cheesy, crowd-pleasing dish—you’ll thank me later!