Name: Mexican Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups crushed tortilla chips or Dorito Nacho Cheese chips, divided; 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 cans of 10.5 oz each, 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)

Jump to Recipe·Print Recipe

If you’re anything like me, Mexican food is your go-to for comfort and flavor, and this Mexican Chicken Casserole Recipe totally delivers. It’s like all your favorite Tex-Mex flavors—spicy, cheesy, and hearty—rolled into one easy, family-friendly dish. I especially love how it can be a weeknight saver but also impressive enough to bring to gatherings or potlucks.

What makes this Mexican Chicken Casserole Recipe truly special is the perfect balance of crunchy chips, creamy soup, and tender chicken all mingling with bold spices and a melty cheese topping. Whether you’re looking for a hassle-free dinner or a cozy meal when friends drop by, this recipe has never let me down—plus, it’s ridiculously adaptable to whatever you have on hand.

Ingredients You’ll Need

These ingredients blend beautifully to create a casserole that’s both flavorful and comforting. When shopping, look for fresh cilantro and quality canned goods to get the best results—trust me, those little details make a big difference.

Crushed tortilla chips or Dorito Nacho Cheese chips: The base for crunch and texture; I love using Doritos for an extra cheesy kick.
Black beans: Adds heartiness and plant-based protein; make sure to rinse them well to cut down any excess salt.
Cooked chicken: Rotisserie chicken is a lifesaver here—already cooked and full of flavor.
Ground cumin: Essential spice that gives the dish its earthy warmth.
Cream of chicken soup: This creamy base ties everything together; use canned soup without adding water or milk.
Rotel tomatoes: Provides a subtle spice and fresh tomato punch; undrained for maximum flavor.
Shredded jack cheese: Offers a smooth, melty texture that blends nicely with cheddar.
Shredded medium cheddar cheese: Adds sharpness and color to the casserole.
Tomato: Adds freshness and slight acidity when diced on top.
Cilantro: Fresh and bright, cilantro lifts the dish at the end.
Jalapeños (optional): For those who like a little heat; I often add them if I’m serving folks who enjoy spice.

Variations

I typically stick to this recipe, but I love mixing it up depending on the mood or what I have around. Feel free to personalize it because that’s part of the fun—and it helps you make the dish your own!

Vegetarian version: Swap the chicken for extra beans, corn, or sautéed veggies. I did this once for a friend and it still stole the show!
Spice level adjustment: Add more jalapeños or a dash of chili powder for a bolder kick, or leave them out to keep it mild for picky eaters.
Cheese variety: Try pepper jack or a Mexican cheese blend for different flavor profiles. I especially enjoy pepper jack when I want a bit more spice from the cheese alone.
Make it low-carb: Use crushed pork rinds instead of chips. It’s a neat trick I tried when I was cutting carbs, and it worked surprisingly well.

How to Make Mexican Chicken Casserole Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). This ensures the casserole cooks evenly without rushing it. While it’s warming up, gather all your ingredients—chopping the tomato, rinsing the beans and cilantro, and shredding the cheese if it’s not pre-shredded. Having everything ready feels like half the battle won!

Step 2: Layer the Base

Spray a 9×13-inch baking dish with cooking spray. Start by evenly spreading about 2 cups of crushed tortilla or Dorito chips as the bottom layer. This gives you that great crunch base that soaks up the creaminess without getting mushy.

Step 3: Mix and Spread the Filling

In a large bowl, mix the drained black beans, cooked chicken, cumin, cream of chicken soup, and undrained Rotel tomatoes. This combo brings creaminess and a little bit of zesty tomato goodness all at once. Pour this mixture over the chip layer, spreading it evenly to cover all the chips.

Step 4: Cheese Layers for the Win

Top the filling with a generous layer of both shredded jack and cheddar cheese. I usually sprinkle about a cup of each, but feel free to add more if you’re a cheese lover like me—I never skimp here! Cheese melts beautifully and binds the dish when baked.

Step 5: Bake and Add Freshness

Pop the casserole into your preheated oven and bake for about 30 minutes until the cheese is bubbly and slightly golden. Once it’s out and resting, sprinkle the diced tomato and chopped cilantro on top to add a fresh burst of flavor and color. If you’re using jalapeños, add them now or pass them as a garnish so everyone can control their heat levels.

How to Serve Mexican Chicken Casserole Recipe

Mexican Chicken Casserole Recipe - Recipe Image

Garnishes

I love topping this casserole with dollops of sour cream or Greek yogurt to balance the spice and meltiness. Fresh lime wedges always make an appearance on my plate to squeeze over for that zesty brightness, along with extra chopped cilantro and thinly sliced jalapeños.

Side Dishes

This dish pairs beautifully with a simple green salad or some Mexican street corn (elote) if you want to impress a crowd. For a lighter side, I often serve it with avocado slices or a quick cucumber salad to cut through the richness of the casserole.

Creative Ways to Present

Once, for a casual get-together, I served the Mexican Chicken Casserole Recipe in individual ramekins topped with guacamole and extra cheese broiled until bubbly—that little twist turned an everyday dinner into something special and festive!

Make Ahead and Storage

Storing Leftovers

Leftovers go into an airtight container in the fridge where they keep well for about 3-4 days. I find that keeping the chips separate if you have any left helps maintain their crunch, but honestly, it’s still tasty all mixed together.

Freezing

I’ve frozen this casserole twice, and it reheats wonderfully. Freeze in a freezer-safe dish and thaw overnight in the fridge before reheating. Keep in mind the chips lose some crispness, but the casserole’s comforting flavor stays right there.

Reheating

Reheat leftovers in the oven at 350°F until warmed through to revive that golden cheese goodness. If you’re in a hurry, the microwave works too—just cover it to keep everything moist, and maybe give it a quick broil at the end if you want some crispness back.

FAQs

Can I use shredded rotisserie chicken for this Mexican Chicken Casserole Recipe?

Absolutely! Rotisserie chicken is actually my favorite choice because it’s already cooked and packed with flavor, which saves time and adds a delicious boost to the casserole.
Is it okay to substitute black beans with another type of bean?

Yes, feel free to swap black beans for pinto, kidney beans, or even chickpeas if you prefer. Just make sure they’re well rinsed and drained to keep the dish balanced.
Can I make this recipe ahead of time?

Definitely. You can assemble the casserole up to a day before baking. Just cover it tightly and refrigerate, then bake when ready. This makes it great for busy weeknights or meal prep.
How spicy is the Mexican Chicken Casserole Recipe?

The spice level is mild by default, but adding jalapeños gives it a nice kick. You can always adjust the heat by including more or less jalapeño, or leaving it out entirely for a kid-friendly version.
What can I serve alongside this casserole to complete the meal?

A simple green salad, avocado slices, or Mexican street corn are all fantastic side dishes that complement the casserole without overpowering it.

Final Thoughts

This Mexican Chicken Casserole Recipe is one of those dishes that quickly became a staple in my home because it’s just so straightforward and delicious. Every time I make it, it feels like a warm hug on a plate with the perfect mix of textures and flavors. I really hope you’ll give this recipe a try—you’ll enjoy how easy it is to make and how much everyone loves it!