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Best Mexican Chicken Casserole

Mexican Chicken Casserole

iamwinfred
This Mexican Chicken Casserole is about to become your new weeknight dinner hero. Layers of tender chicken, zesty tomatoes, black beans, and melty cheese are stacked between soft corn tortillas for a deconstructed enchilada that comes together in half the time. No tedious rolling, no fussy assembly required — just dump, layer, bake, and devour. The flavors are bold and comforting, and the best part is you probably already have most of these ingredients sitting in your pantry right now.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 420 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Aluminum foil
  • Wooden spoon or spatula

Ingredients
  

  • 3 cups cooked chicken shredded; about 1 lb or 450g
  • 1 can black beans 15 oz or 425g, drained and rinsed
  • 1 can corn 15 oz or 425g, drained
  • 1 can diced tomatoes with green chiles 10 oz or 283g; fire-roasted recommended
  • 1 can cream of chicken soup 10.5 oz or 298g
  • 1 cup sour cream 240g
  • 2 cups shredded Mexican cheese blend divided; 226g
  • 1 packet taco seasoning about 1 oz or 28g
  • 12 small corn tortillas cut into quarters
  • fresh cilantro for garnish, optional
  • sliced jalapeños for topping, optional

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  • In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes with green chiles, cream of chicken soup, sour cream, and taco seasoning. Stir until evenly coated, then fold in 1 cup of the Mexican cheese blend, reserving the rest for topping.
  • Arrange one-third of the quartered corn tortillas in an even layer across the bottom of the prepared baking dish, overlapping slightly. Press down gently to create a solid base.
  • Spoon half of the chicken mixture over the tortilla layer and spread evenly to the edges with the back of a spoon or spatula.
  • Place another third of the quartered tortillas over the chicken mixture, overlapping slightly. Spread the remaining half of the chicken mixture evenly over this tortilla layer.
  • Arrange the last third of quartered tortillas on top of the second chicken layer, distributing evenly for the best presentation.
  • Sprinkle the reserved 1 cup of Mexican cheese blend evenly across the top tortilla layer, covering the entire surface. Add sliced jalapeños now if desired.
  • Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted, bubbly, and lightly golden on top.
  • Remove from oven and let rest for 5-10 minutes before cutting. Garnish with fresh cilantro and additional jalapeños if desired.

Notes

  • Use rotisserie chicken to save time and add extra flavor since the chicken is already seasoned. Shred it with two forks.
  • Drain all canned ingredients thoroughly (beans, corn, tomatoes) to prevent a watery casserole. Shake well in a strainer.
  • Don't skip the resting time: letting the casserole sit 5-10 minutes after baking helps layers set properly. Cutting too soon results in a soupy texture.
  • Layer evenly: take an extra minute to spread each layer all the way to the edges for consistent texture throughout.
  • Warm your tortillas first if cold from the fridge — they may crack when cut. Let sit at room temperature for 10 minutes or warm briefly in the microwave.
  • Make-ahead: assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. Add 10 extra minutes to baking time if cooking straight from the fridge.
  • Storage: refrigerate covered casserole for up to 4 days. Freeze for up to 3 months — cool completely, wrap tightly in plastic wrap then aluminum foil. Thaw overnight in refrigerator before reheating.
  • Reheating: cover with foil and bake at 350°F for 20-25 minutes until heated through. Remove foil last 5 minutes to crisp the top. Microwave individual portions on high 2-3 minutes, stirring halfway.
  • Variations: swap chicken for seasoned ground beef or shredded beef; skip chicken and double beans for vegetarian; use pepper jack cheese and add diced jalapeños for spicy kick; replace diced tomatoes with green enchilada sauce and use Monterey Jack for green enchilada style; use low-carb tortillas or skip them for a low-carb adaptation.
  • Serve with sour cream, guacamole, lime juice, Mexican rice, refried beans, a crisp salad with lime vinaigrette, or warm tortilla chips and salsa.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 9gCholesterol: 85mgSodium: 890mgFiber: 6gSugar: 4g
Keyword chicken casserole, deconstructed enchilada, easy weeknight dinner, layered casserole, mexican chicken casserole
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