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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Patricia says
Made it using pinto beans instead of black beans, and since I had no cream of chicken soup, I used cream of celery
It was delicious!!
Jill Carr says
Great taste! Can this be made ahead of time and frozen?
Katie says
Family loved! For those who enjoy a bit more spice: added packet of taco seasoning to cream of chicken soup. Drained a can of Mexican corn and added that to recipe. For can tomatoes used one that had green chilies in can. Sliced jalapeño’s on side.
Kim says
So easy to prepare and good flavor. I used a rotisserie chicken. I’m sure the more you reheat, the better it will taste.
Donna says
Was awesome. Plenty off left overs but gone in 2 days. I tweaked alittle. I added strained can of corn and a pack of taco seasoning. I also tried a different variety of toppings after cooking. Sour cream or avocados. Wish I could’ve made more.
Kelly says
This was an amazing recipe. I tweaked it a bit. I added taco seasoning to the chicken breast while cooking. Then added onions & corn to the black bean/chicken mixture. I also added a little cheese sauce to the Cream of Chicken mixture! Made it last night for Family dinner and they Loved it! Thank you so much for sharing this. I’m adding it to my recipe stash!
Tammy says
Found this recipe today and made it tonight, along with the spanish rice recipe. Absolutely delicious!! Will be making this again and again! Thank you Amanda !!
Penny says
My new favorite Mexican casserole! This is so easy to make and my whole family, even the pickiest eaters, loved it! I’ve made it several times using different proteins, and the only other changes I’ve made were subbing a jar of mild salsa for the Rotel and adding Doritos along with the plain tortilla chips. I’m a big fan, Amanda.
LDBrown says
I’m going to make it Tuesday for my family and friends. Abby Ward Justin Ward would like to trying it
Sharon Price says
This was very good. I did put Jalapeño cheese plus sharp cheddar for my cheeses. My husband even said he liked it. He’s not fond of casseroles. I did ask him to read the recipe and he said he would try it . Turns out he had seconds so that’s a plus. The only thing is it makes quite a bit and there’s just the two of us. May try halving it. Good recipe for company .
Claudia says
An you use canned chicken in this recipe?
Amanda Formaro says
I haven’t tried it, but I’m sure you could.
Janet Bergman says
Made this tonight and was very disappointed. Very bland and uninteresting. Will not be making it again.
Jen says
We sautéed some onions, jalapeño peppers and garlic and added that after the chicken layer. That added an extra layer of goodness!
Vicky A says
My hubby & I absolutely loved it!!! This is going in our monthly rotation. I used Doritos as was said in the recipe for another option then tortillas. Wow so yummy!!!!
Cindy says
It was delicious. My entire family loved it. I didn’t have black beans, instead I used pinto beans. I also substituted chunky salsa instead of rotel. This recipe is a winner !
Matt L says
Great recipe. Did a couple tweaks. Added 1-2 cups of cooked rice as base instead of chips. Also waited to put crushed chips on top until plating with tomatoes and cilantro.
Nannie says
This was absolutely delicious 🤤 Thank you for sharing your recipe!
Andrew says
Is it 3 cups of tortilla chips before crushing or after crashing?
Amanda Formaro says
Hi Andrew! If you check the recipe card at the end of any of my posts, they will always have the details. In this particular case it states “3 cups crushed tortilla chips”. Sorry for the confusion!
Michelle Maulik says
Delicious! Everyone in my family loved it. We didn’t have black beans so used pinto and white beans it was still great. My new favorite casserole easy to prepare as well.
SunshineN says
Made this tonight for dinner. 4 men, myself and our grandson. It was delicious and there was just a little left. I will definitely make again. This is a keeper!