This is the ultimate Mexican chicken casserole recipe you’ve been searching for! It’s incredibly creamy, packed with savory shredded chicken, black beans, and corn, all layered between corn tortillas and smothered in cheese. Forget dry, boring casseroles; this dish is a guaranteed family favorite, perfect for a busy weeknight dinner but special enough for company. We’ve perfected the sauce to create a rich, velvety texture that coats every single bite.
Get ready to transform your dinner routine. This simple yet flavorful recipe comes together quickly and delivers that comforting, cheesy goodness everyone craves. It’s a true one-pan wonder that will have everyone asking for seconds.
Why This Mexican Chicken Casserole Recipe Works
We designed this recipe to be the best, and here’s why it stands out. The secret is the sauce—a perfect blend of cream cheese and sour cream creates an ultra-creamy base that you won’t find in other recipes. We also use corn tortillas for an authentic texture and flavor that holds up beautifully during baking.
Look at those delicious layers!
This dish is incredibly versatile. You can adjust the spice level to your liking, swap out ingredients based on what you have on hand, and it’s a fantastic way to use up leftover chicken. It’s a comforting meal that feels indulgent but is surprisingly easy to assemble.
Ingredients You’ll Need
This creamy Mexican chicken casserole uses simple, easy-to-find ingredients to create a truly spectacular meal. Here’s what you’ll need:
Shredded Chicken: Rotisserie chicken works perfectly for a quick option. You can also use any cooked, shredded chicken you have on hand. Check out our recipe for 30-minute baked chicken breast for an easy DIY option.
Cream Cheese: The key to our signature creamy sauce. Be sure it’s softened to room temperature for easy mixing.
Sour Cream: Adds a slight tang and contributes to the rich, smooth sauce.
Enchilada Sauce: Use your favorite red enchilada sauce, either mild or medium heat.
Corn Tortillas: We find they provide the best texture, but flour tortillas can be substituted.
Black Beans: Rinsed and drained to remove excess sodium.
Corn: Canned or frozen corn works great.
Diced Green Chiles: For a mild, tangy heat.
Shredded Cheese: A Mexican blend, cheddar, or Monterey Jack are all excellent choices.
Spices: A simple mix of chili powder, cumin, garlic powder, and onion powder provides the perfect savory flavor.
Step-by-Step Instructions
Making this easy Mexican chicken casserole is a breeze. Just follow these simple steps!
Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Make the Creamy Sauce: In a large bowl, combine the softened cream cheese, sour cream, enchilada sauce, and spices. Mix until smooth and well-combined.
Combine Ingredients: Gently fold the shredded chicken, black beans, corn, and diced green chiles into the sauce. Stir until everything is evenly coated.
Layer the Casserole: Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish. Arrange a single layer of corn tortillas on top, tearing them as needed to cover the surface.
Repeat Layers: Continue layering the chicken mixture and tortillas until you run out, ending with a final layer of the chicken mixture.
Add Cheese and Bake: Sprinkle the shredded cheese evenly over the top. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
This easy Mexican chicken casserole is perfect for feeding a crowd.
Tips for the Best Casserole
To ensure your Mexican chicken casserole is absolutely perfect, follow these simple tips:
Use Room Temperature Ingredients: Allowing your cream cheese and sour cream to soften makes the sauce much easier to mix and results in a smoother consistency.
Don’t Overbake: Bake just until the casserole is heated through and the cheese is melted. Overbaking can dry it out.
Let it Rest: Allow the casserole to rest for 5-10 minutes after removing it from the oven. This helps it set, making it much easier to slice and serve.
Customizations and Variations
This recipe is a fantastic starting point. Feel free to customize it to your heart’s content!
Add Rice: Mix in 1-2 cups of cooked rice with the chicken mixture to make it even more hearty. This variation is similar to our popular chicken and rice casserole.
Spice it Up: For more heat, add a diced jalapeño to the mixture or a pinch of cayenne pepper to the sauce.
Change the Protein: This casserole works wonderfully with shredded beef or ground beef. If you love ground beef dishes, try our keto ground beef casserole.
Add Veggies: Feel free to add sautéed onions, bell peppers, or spinach to the chicken mixture for extra nutrients.
What to Serve with Your Casserole
This Mexican chicken casserole is a complete meal on its own, but it also pairs wonderfully with a variety of sides. Serve it with a dollop of sour cream, guacamole, or salsa. For a fuller meal, a simple side salad or some Spanish rice would be excellent additions.
Storing and Reheating Leftovers
One of the best things about this casserole is that the leftovers are just as delicious!
To Store: Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
To Reheat: You can reheat individual portions in the microwave. For larger amounts, place the casserole back in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through.
Absolutely! You can assemble the entire casserole up to 24 hours in advance. Just cover it tightly and store it in the refrigerator. When you’re ready to eat, bake as directed, adding 5-10 minutes to the cooking time.
For convenience, a store-bought rotisserie chicken is a fantastic option. However, you can use any cooked, shredded chicken. Leftover baked or boiled chicken works perfectly in this recipe.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
This casserole is a great all-in-one meal, but it pairs wonderfully with a simple green salad, Spanish rice, or a side of steamed vegetables. Top it with sour cream, salsa, guacamole, or fresh cilantro.
Yes, this casserole freezes well. Assemble it in a freezer-safe dish, cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking.
More Delicious Dinner Recipes
If you loved this casserole, you’re sure to enjoy some of our other easy dinner recipes! For another comforting chili night, check out our creamy white chicken chili.
The Best Mexican Chicken Casserole
FL Recipes
Mexican Chicken Casserole (The Creamiest Ever!)
This is the ultimate Mexican chicken casserole recipe! It's incredibly creamy, packed with savory shredded chicken, black beans, and corn, and smothered in cheese. A perfect, easy weeknight dinner.
3cupscooked shredded chickenrotisserie chicken works well
8ozcream cheesesoftened
1cupsour cream
10ozred enchilada sauceone can
12corn tortillascut into strips or torn
15ozblack beansrinsed and drained
15ozcorndrained
4ozdiced green chilesone can
2cupsshredded Mexican blend cheesedivided
1tspchili powder
1tspcumin
1/2tspgarlic powder
1/2tsponion powder
Equipment
1 9x13 inch Baking Dish
1 Large Mixing Bowl
Method
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the softened cream cheese, sour cream, enchilada sauce, chili powder, cumin, garlic powder, and onion powder. Mix until smooth.
Gently fold in the shredded chicken, black beans, corn, diced green chiles, and 1 cup of the shredded cheese. Stir until everything is evenly coated.
Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish. Arrange a single layer of corn tortillas on top, tearing them as needed to cover the surface.
Repeat layering the chicken mixture and tortillas until you run out, ending with a final layer of the chicken mixture.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired.
Nutrition
Calories: 450kcalProtein: 29gFat: 25gFiber: 6g
Notes
Tip 1: For a faster prep time, use a pre-cooked rotisserie chicken. Tip 2: Let the casserole rest before cutting to ensure clean slices. Tip 3: This dish is great for making ahead. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
We hope you love this creamy Mexican chicken casserole as much as we do! If you make it, be sure to leave a comment below and let us know what you think. Don’t forget to save this recipe to your favorite board on Pinterest!
The creamiest Mexican chicken casserole you'll ever make!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
