Just 30 minutes in the oven and your family will be enjoying this delicious Mexican Chicken Casserole! Pure comfort food with simple ingredients, and it’s oh so easy to make.
Why this recipe works
Casseroles are a great choice, especially for busy families. You can put everything together and bake it later if you like.
The flavors in this dish remind me of Taco Tuesdays, one of our family’s favorite things!
RELATED: you might also like this recipe – Chicken Spaghetti or Beef Stroganoff Casserole
Ingredients you will need
How to Make Mexican Chicken Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and grease a 13×9 casserole dish with non-stick cooking spray.
- Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
- Layer diced chicken and black beans over the crushed chips.
- Stir 1 teaspoon of cumin into the cream of chicken soup. DO NOT add any water or milk to the soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
- Sprinkle cheese evenly over the canned tomatoes and top with remaining crushed chips.
- Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
- Garnish casserole with cilantro and chopped tomatoes.
- Serve immediately with a slice or two of fresh jalapeño.
Frequently Asked Questions (FAQ)
Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.
You can freeze this casserole before or after you bake it. If freezing before baking, do not add the tortilla chips on the top. As stated above, add the tortilla chips right before it goes in the oven.
Yes, you can use Doritos! In fact, try different flavors to see which ones you like best, the most common is the nacho cheese flavored Doritos.
We’ve calculated the nutrition based on 10 servings, bringing this meal to over 300 calories per person. However, 10 portions from a 13×9 are still quite large, so consider that when serving.
We like to add a bit of my salsa fresca on top of each serving when it hits the plate. If you need a tasty dish, be sure to try this classic Mexican Chicken Casserole.
More Mexican Inspired Recipes
- Corn Dip
- Homemade Taco Seasoning Mix
- Mexican Corn
- Classic Spanish Rice
- Sopa de Fideos
- Crockpot Mexican Chicken
- Mexican Cauliflower Rice
- Chicken Enchilada Casserole
- Chicken Quesadilla
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Mexican Chicken Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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 (10.5 oz) cans, 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
Things You’ll Need
Before You Begin
- Do not drain Rotel tomatoes before adding to casserole.
- You can substitute Doritos for regular tortilla chips.
- For another flavor element, mix a 4 oz. can of diced chiles into the soup/cumin mixture.
- Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.
Instructions
- Preheat oven to 350 F and grease a 13×9 casserole dish with non-stick cooking spray.
- Crush tortilla chips lightly and sprinkle approximately 1 cup of the crushed tortilla chips across the bottom of the baking dish.
- Layer diced chicken and black beans over the crushed chips.15 oz. black beans, 2 cups chopped cooked chicken
- Stir 1 teaspoon of cumin into the cream of chicken soup. DO NOT add any water or milk to the soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.1 teaspoon ground cumin, 21 oz. cream of chicken soup, 10 oz. can Rotel tomatoes
- Sprinkle cheeses evenly over the tomato layer and top with remaining 2 cups crushed chips.2 cups shredded jack cheese, 2 cups shredded medium cheddar cheese
- Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
- Garnish casserole with cilantro and chopped tomatoes.1 tomato, 1 bunch cilantro
- Serve immediately with a slice or two of fresh jalapeño.Jalapeños
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Grasshopper Drink - March 10, 2025
- Lemon Sweet Rolls - March 6, 2025
- Irish Stew - March 3, 2025
Craig says
Very nice recipe. However, the cook would be remiss if he were to fail in adding the juice of half a lemon to the sauce. I also added a layer of left over Spanish rice. That brought me to the very top of the casserole dish!
Liz says
I just made it. It’s a bit salty, but I like it. I’ll make it again!!