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
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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
- 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 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 tomato layer 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.
Nutrition
Amanda Davis
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kenidee says
i love it! we make it almost once a week!
Angela says
I wonder if you could put corn in it? Maybe Moses with the beans? Or would it be better with corn as a side?
Amanda Formaro says
This is very adaptable, I am sure you could add corn :)
Cassandra says
Just wondering – could I mix chicken, black beans, soup, and cumin together then spread over chips rather than layer? I’m also considering two 9×9’s vs., 9×13 and freeze one (minus chips on top). We’re seniors and it’s just too much food which ends up wasted. Thanks!
Amanda Formaro says
I haven’t tried that, but don’t see why that wouldn’t work
Kathy Anne says
It looks like the cheese is on top of the chips, but the recipe says cheese then chips. Is that correct?
Amanda Formaro says
Hi Kathy! The step says “Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.” And the photo shows that too. :)
Sherry says
Didn’t like it al all . I threw it in the trash. I followed the recipe. Maybe would be better with corn tortillas instead of corn chips .
Amanda Formaro says
Sorry you didn’t like it. Everyone that I’ve heard from loved it.
Sarah says
Lol that last review was HORRID! I loved it! It was easy, it was quick, it was delicious! I’m pretty much a beginner “chef in training” and I usually hate everything I make – I really enjoyed this – so hats off to you!! I loved it ❤️
Amanda Formaro says
Thanks so much Sarah! :) :)
Debbie says
Yummy!! We put sour cream and salsa on top and it was great! Was.also good just like the recipe. Thanks for this recipe!
Betty J Forpahl says
I said tortilla chips not corn chips big difference.
Dustin says
If you used corn chips, you did not follow the recipe.
I haven’t made it yet, but the recipe looks amazing and I can’t wait to try it.
Daniel Martin says
Delicious!
R Sean Hocking says
I made this the other night. We did not have cream of chicken soup but had cream of potato soup and we did not have black beans but had black refried beans so I used those substitutions instead. Everyone really loved it. I then made it again a few days later per the recipe with the proper ingredients. The consensus was that my family liked the cream of potato better, but also preferred the black beans as opposed to refried. In any event, thanks for a great recipe and you could consider these substitutions for some variation.
Gabby says
This was so delicious.! My family loved it. The only thing I added was a small can of mild diced green chili’s right into the soup mixture.
Alisa says
Really great! …Quick and Easy!! I did not use the Chips in the recipe as we don’t care for Chips baked in recipes.. Instead, I added some Fresh Corn, Jalepeno and HotPeppers with the BlackBeans,… Drained the Tomatoes and served with Chips and SourCream…. Yummy!!
Kimberley Myers says
I add some taco seasoning to can chicken and the rest of seasoning to cream of chicken. I would use one can less of cream of chicken, 1 can more of black beans and Rotel tomatoes. I used sharp and mild cheddar…this casserole was so yummy! Thanks for sharing.
Dora Ruilova says
I love your recipe, but I’m going to use sour cream instead of sodium laden canned soup. If I drop the chips it would be low carb too.
Ana says
So basically Nachos in a dish lol
Michele says
Making this tonight! Cant wait to try!
Brenda says
I am going to make this for the weekend! It looks delicious 😋. One question, can you make it with half of the soup mixture? Thank you for such a great recipe, everything I love
Amanda Formaro says
I’m curious as to why you wish to use half the soup mixture? I would be concerned it might be dry cutting this back.
lauren sorrell says
Can u freeze
Amanda Formaro says
Hi there. This is answered in the blog post. Here’s that excerpt:
Can this casserole be frozen?
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.
M S Bron says
Could you make it any f***ing harder to find ingredients and recipe? F*******
[Edited by Amanda to remove profanity]
Amanda Formaro says
It’s actually not difficult at all. Just click on the big pink button at the top that says Jump to Recipe.
Marsha says
It was easy to find and I’m not a genius! Making this today!!
Susan Pitts says
Most of us are offended with profanity! No one said you had to make this recipe or even use the site! Be thankful there are kind people who offer these kind services to those of us who love Mexican dishes!
Brenda says
You aught to be ashamed using that kind of language on here. The ingredients are not hard to find Wal-Mart has them. If you can’t use proper language then stay off here.
Valerie Gibson says
Can I make this with ground beef?
Amanda Formaro says
I don’t see why not. Just brown the ground beef in a skillet first :)
Charlene says
I have made one similar with ground beef. My family loves it. Can’t wait to use chicken in my next! Thanks
Suzanne says
If u do make this with Ground beef than I suggest using scan of Campbells Chedder Cheese soup, or at the least cream of Mushroom,
Susan Lellock says
I found this recipe totally by accident today. WOW it was so easy to make and the rotisserie chicken is a great idea. I made it for dinner tonight and we all loved it! I will definitely be making this one again:) Can’t wait to find some other recipes to try. Thanks Amanda!!
Marg Shaver says
I was confused by how much of the Nacho chips to add to the top of the casserole. As I had a 12-oz bag of nachos and had only used 1 cup. But putting ALL of the rest of the bag on the top of the casserole seemed far too much.
I would appreciate this being clarified.
Thank-you.
Amanda Formaro says
Sorry for the confusion. I’ve changed the recipe, 3 cups total should do it.
Kelly says
This was delicious and easy. Definitely a keeper.
Christine says
Hey, Amanda – looks like the shaded Expert Tips box just above the FAQs belongs to another recipe. :)
Amanda Formaro says
Thank you!! Removed!