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mexican chicken casserole
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mexican chicken casserole

This Mexican Chicken Casserole is everything you want in a weeknight dinner—hearty, comforting, full of bold Tex-Mex flavors, and incredibly easy to throw together. With layers of shredded chicken, creamy sauce, zesty salsa, corn, and loads of melty cheese, this dish is always a crowd-pleaser. It’s a one-pan wonder that delivers big flavor with minimal fuss. Whether you're feeding a hungry family or prepping a dish to bring to a potluck, this casserole is guaranteed to be a hit. It's simple, satisfying, and can be customized to your taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: chicken
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 10 oz can cream of chicken soup
  • 1 cup sour cream
  • 1 cup salsa mild or medium, your choice
  • 1 4 oz can diced green chiles
  • 1 cup frozen corn or canned, drained
  • 1½ teaspoons taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 2 cups crushed tortilla chips or torn corn tortillas
  • Optional toppings: sliced green onions chopped cilantro, diced tomatoes, jalapeños

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, salsa, green chiles, corn, and taco seasoning. Stir well until fully combined.Layer half of the crushed tortilla chips (or tortillas) in the bottom of the baking dish. Spoon half of the chicken mixture over the chips and spread evenly.
  3. Sprinkle with 1 cup of cheese. Repeat with the remaining chips, chicken mixture, and top with the remaining 1 cup of cheese.
  4. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and the casserole is hot and bubbly.
  5. Let the casserole rest for 5 minutes before serving. Top with your favorite garnishes like green onions, cilantro, or diced tomatoes.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in the oven at 350°F or in the microwave until heated through.