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Mexican Chicken Casserole Recipe

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4.8 from 103 reviews

A flavorful and hearty Mexican Chicken Casserole combining crunchy tortilla chips, tender chicken, black beans, creamy soup, and a blend of cheeses for a comforting and easy-to-make meal.

Ingredients

Scale

Main 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)

Instructions

  1. Preheat and Prepare Casserole Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish to prevent sticking.
  2. Layer Crushed Chips: Spread half of the crushed tortilla or Dorito chips evenly in the bottom of the casserole dish. This will add a crunchy base layer.
  3. Mix Chicken and Beans: In a large bowl, combine the chopped cooked chicken, drained black beans, and ground cumin. Mix well to evenly distribute the spices.
  4. Add Soup and Tomatoes: Stir in the two cans of cream of chicken soup (undiluted) and the undrained can of Rotel tomatoes into the chicken and bean mixture. Mix thoroughly until all ingredients are fully combined.
  5. Assemble Layers: Pour the chicken and bean mixture evenly over the layer of crushed chips in the casserole dish. Then, sprinkle half of the shredded jack cheese and cheddar cheese over the top.
  6. Top with Remaining Chips and Cheese: Add the remaining crushed tortilla chips over the cheese layer. Finish by sprinkling the remaining jack and cheddar cheese on top to create a cheesy crust.
  7. Bake the Casserole: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and golden on top, and the casserole is heated through.
  8. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with diced tomato, chopped cilantro, and optional jalapeños for added spice and freshness before serving.

Notes

  • Rotisserie chicken is a convenient and flavorful choice for this recipe, but any cooked chicken can be used.
  • For a milder casserole, omit jalapeños or use them as a garnish to control the spice level.
  • If you prefer a less crunchy texture, you can lightly soak the crushed chips in the soup mixture before layering.
  • This dish pairs well with Mexican rice, guacamole, or a fresh green salad.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://amandafood.com/mexican-chicken-casserole-recipe/