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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Fay says
This is a wonderful recipe! We love it! We are into the holidays. So what I did last night was I shredded a large cooked turkey breast and used that instead of the cooked chicken. The moisture from the Rotel tomatoes and the cream chicken soup made the turkey very moist. Also seasoned black beans by Walmart add flavor to the casserole. And you can make it with a Mexican blend cheese, but by all means, Use the 2 cups medium sharp cheddar cheese. I think that it holds moisture better than any blend of cheeses.
Diane H says
Oh my goodness, this is SOOOOOO good. Thank you for the recipe.
Kay says
I made the Mexican Chicken Casserole yesterday and everybody loved it! We don’t like Black beans so I used pinto beans instead. Tasted great!
Courtney A Stockin says
I didn’t fully follow the recipe since I used salsa instead of tomatoes and added hatch chilies but I think the tomatoes and cream of chicken should be mixed together. The taste of the layers isn’t the best in my opinion but was great when I mixed it. I also think 10oz of the cream of chicken would be better.
Anni says
this was delish I will make it again and again
Marilyn Sheldon says
Very good!
Deborah Shoemaker says
Can I make this ahead
Amanda Davis says
Hi Deborah! We usually answer questions like this within the FAQ section of the post and/or the Before You Begin section of the recipe card. That way you don’t have to wait for an answer from the comment section.
Frequently Asked Questions (FAQ)
Can I make this ahead?
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.
Jimylu says
This was Absolutely Great. Only thing I did differently was I added one ear of fresh corn and some freshly roasted hatch chili’s that I had on hand. We both loved it. Thanks so much for taking the time to add this to your recipes.
KSG says
I want to make sure…due to carb and other nutrition information…that I’m understanding the amount of tortilla chips used. You crush the chips and then measure 3 cups of them to use? Thanks!
Amanda Davis says
Crush the chips, then measure out 3 cups
Theresa E. says
I also added the corn, small can of green chilies, and sliced black olives! Such an Amazing dish! It was a hit with my friends that I invited over to have dinner! I also served a garden salad with the meal! YUM!!
Robin says
Can you put leftovers in the fridge or will the chips get too soggy?
Mckenzie says
I added green chiles, taco seasoning, and corn like the comments said. I mixed everything together in a bowl, poured it over the chips, topped with cheese and more chips. Tasted great! :)
KSG says
The article at the top says the recipe is for 10 servings, bringing the calories to 500 (or over) per serving, but the nutrition below the recipe shows less than 350 calories for 1 portion, with the recipe showing it’s for 10 servings. Did I miss something or which is correct? If I missed something that explains the difference, please forgive me.
Thanks!
Amanda Davis says
Thank you for pointing that out. The correct amount is 334 calories, I have adjusted the post :)
LaVaDu says
Pretty good Mexican dish. Added chili powder and Cholula to the soup, cooked the chicken with cumin and chili powder. Added corn, too! Garnished with home grown tomatoes & sour cream. Used tortilla chips. Makes enough to have plenty of leftovers!
Tracy says
Great! I did add corn & green chiles as suggested. Next time I’ll also add some taco seasoning and use Rotel with Lime & Cilantro.
Marsha says
One of my favorite casseroles!! I also added a can of corn in with the black.beans. Thank you for this delicious dish!!
Kevin Hughes says
Awesome
Bev Montgomery says
Thank you for a variation to use up some chopped chicken, that fit the spot for our busy day. Easy to layer, blend flavors with the black beans (boiled mine a bit too long, oh well). Did take others suggestion of green chilies drizzled on top; used up some fire roasted peppers under the cheese layer. Will make again!
Gayle says
Doesn’t the recipe call for 15oz drained and rinsed canned black beans? Do you choose it cook your own beanson the stove?
Steinike says
Excellent casserole! Was a huge hit with everyone on Easter.
Tweaked it a little. Used Fiesta Nacho Cheese soup instead of the chicken soup and definitely added the green chilies. Tossed a few chopped black olives in as well. It was a real hit! Thank you for the recipe.