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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Ash says
So good and versatile! Great for when there’s leftovers in the fridge to get rid of.
Regenia Harvey says
My husband and I loved it. Normally when I try a recipe for the first time I follow it to the T and the next time I doctor it up just a tad. So next time I’ll add some corn and perhaps some green onions on top. Definitely have sour cream to top it off with
Lauren says
What can you use instead of cream of chicken soup?
Thanks!
Amanda Davis says
You can use our homemade version https://amandascookin.com/homemade-cream-of-chicken-soup/
TERESA NORVILLE says
I have several recipes that I like to substitute Cream of Celery in place of Cream of Chicken. 😊
Brenda says
Very easy and delicious! I added a can or whole kernal corn with the black beans,’mixed them. With the soup I added a 1/2 cup of sour cream. It was so good. Followed the rest of the recipe as written. It was so delicious!
Laurie Jan Sparhawk says
Thanks Amanda, I Made this for Christmas and it was a hit. Several wanted the recipe! I usually make a recipe according to directions but this one I dabbled with. I used a Half packet of Taco Seasoning, substituted the Jack cheese for 1 cup Sour Cream. Was really good!
Diane says
what would be good to replace beans with in this casserole don’t like beans but if u have a substitute I’d like to try it
Amanda Davis says
You could just leave them out, or add in more chicken to make up for the volume loss, which wouldn’t be much.
Sauny Seib says
I used refried beans and jalapeños. I put all the ingredients in my kitchen aid, put the mixture over the chips, sprinkled with cheese and crushed chips.. garnished with chopped tomatoes and sour cream. It’s gluten Free.
Megan says
SO GOOD! Followed recipe, added maybe 1/2 corn that was in my fridge. Added 1 can green chilis and 2 tbsp taco seasoning to the cream of chicken soup. Yum!
Barb says
Love this recipe.
Patty says
This very good, my family loves it. It will be made at our house all the time.
Thank you
Patty
Barb says
Love this casserole. I have made many times.
Regina Heagy says
It was a keeper. I will probably have to make often . I used ground beef with taco seasoning mixed withe the beef .it was good.
Mark Tillinghast says
Absolutely loved it !…For some veggies, I used chopped jalapeños and green onion mixed in with the soup Delicious!.
Gina Price says
This was the biggest hit! My whole family loves this recipe. I have to make it often. Wouldn’t change anything!!
Jane Barner Wallace says
I used ground turkey with taco seasoning mixed in it instead of chicken. We LOVED it!
Cheryl Scogin says
SUPER DELICIOUS!!! TRUE Mexican flavor. Very easy to prepare. I prepared ahead of time. I’ll fix this again!
Cindy smith says
Sub rice for chips and it was excellent and was able to feed an army too! So good!
Kimberly Pace says
Going to make with Spanish rice on the bottom for work potluck.
LISA J GRAYSON says
This was very good
Beth Black says
Made this for dinner last night and we tore it up! It was delicious!!! This recipe is definately a keeper! I squeezed some fresh lime wedges over it and oh my word! Sooooooooooooo good!!!
Amy Doucette says
Definitely a keeper! We love it, and it’s quick easy and so delicious.
Thanks for sharing.
Claudine Albitre says
Made it, and my grandson’s & I loved it. I believe this is one of the easiest recipes I’ve ever made. It’s delicious, and I will be making it again