Recipes | Dinners | Casseroles | Mexican Chicken Casserole
Casseroles
Author by Amanda Davis on Updated on
4.99 from 1384 votes
If you need a tasty dish, be sure to try this classic Mexican Chicken Casserole. Pure comfort food and a family favorite you'll want to add to your dinner rotation.
Cook Time 30 minutes mins
Total Time 35 minutes mins
Jump to Recipe
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)
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.
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.
Can I use Doritos instead of tortilla chips?
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.
How many calories does this Mexican chicken casserole have?
We’ve calculated the nutrition based on 10 servings, bringing this meal to over 500 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
If you need a tasty dish, be sure to try this classic Mexican Chicken Casserole. Pure comfort food and a family favorite you’ll want to add to your dinner rotation.
4.99 from 1384 votes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Servings: 10 people
35 minutes mins
Calories: 334
Author: Amanda Davis
Ingredients
- 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
Serving: 1portion | Calories: 334cal | Carbohydrates: 15g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 702mg | Potassium: 329mg | Fiber: 4g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 2mg | Calcium: 359mg | Iron: 2mg
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Reader Interactions
Comments
Marilyn Sheldon says
Very good!Reply
Deborah Shoemaker says
Can I make this ahead
Reply
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.Reply
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.Reply
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!
Reply
Amanda Davis says
Crush the chips, then measure out 3 cups
Reply
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!!Reply
Robin says
Can you put leftovers in the fridge or will the chips get too soggy?
Reply
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! :)Reply
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.Reply
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!!Reply
Kevin Hughes says
AwesomeReply
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!Reply
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?
Reply
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.Reply
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4.99 from 1384 votes (1,266 ratings without comment)
