An Easy and Cheesy Mexican Casserole with Chicken

When you need a dinner that is warm, comforting, packed with flavor, and guaranteed to please the whole family, a great casserole is the perfect solution.

Today, we’re making a delicious and incredibly easy Mexican Casserole with chicken. It’s a layered bake that has all the wonderful flavors of a cheesy chicken enchilada, but with none of the work of rolling.

This recipe is all about simple, satisfying layers. We’ll be creating a creamy, savory filling with tender shredded chicken, black beans, corn, and a zesty enchilada sauce.

We’ll then layer this delicious mixture with corn tortillas and plenty of gooey, melted cheese. Baked until hot, bubbly, and golden-brown on top, this dish is the definition of comfort food.

This is the perfect make-ahead meal for a busy weeknight or for feeding a crowd. Let’s get our casserole dish ready!

Essential Tools

• 9×13 inch Baking Dish
• Large Skillet
• Large Mixing Bowl
• Spatula or Large Spoon
• Can Opener
• Cheese Grater

Quick Recipe Snapshot

Here’s a quick look at the timeline for this crowd-pleasing and easy-to-assemble bake.

Ingredients

This easy casserole uses a handful of smart shortcuts and pantry staples for a speedy and flavorful meal.

For the Casserole:

• Shredded Cooked Chicken: 4 cups. A store-bought rotisserie chicken is the perfect shortcut.
  • 4-5 servings: 2 cups
  • 8-10 servings: 4 cups
• Red Enchilada Sauce: 1 large (28 oz) can. Choose your favorite mild, medium, or hot variety.
• Corn Tortillas: 12, cut or torn into quarters.
• Black Beans: 1 (15 oz) can, rinsed and drained.
• Corn: 1 (15 oz) can, drained (or 1.5 cups frozen).
• Diced Green Chiles: 1 (4 oz) can, drained.
• Cream Cheese: 4 oz, softened to room temperature.
• Shredded Mexican Blend Cheese: 3 cups.

For Serving (Optional):

• Sour Cream
• Chopped Fresh Cilantro
• Diced Avocado
• Sliced Jalapeños

The Flavor Architects A Look at the Ingredients

• Rotisserie Chicken: This is the key to making this recipe so quick and easy. It provides perfectly seasoned, moist, and tender chicken without any of the cooking time.
• Canned Enchilada Sauce: A good quality canned sauce is another fantastic shortcut that provides all the complex, savory, and chile-infused flavor needed to bring the casserole to life.
• Cream Cheese: This is the secret ingredient for the filling. It melts into the chicken and other ingredients, creating a wonderfully rich, creamy, and slightly tangy base that keeps the casserole from being dry.
• Corn Tortillas: Layered throughout the casserole, the tortillas soften as they bake, absorbing the sauce and mimicking the texture of traditional enchiladas without any of the individual rolling.
• Black Beans & Corn: This classic duo adds a wonderful texture, a boost of fiber, and a subtle sweetness that perfectly complements the savory chicken and the zesty sauce.

Cooking Instructions

This crowd-pleasing casserole is a simple process of layering and baking, making it a perfect recipe for any night of the week.

Step 1: Prepare the Creamy Chicken Filling

First, preheat your oven to 375°F (190°C). In a large mixing bowl, it is important to start with your cream cheese fully softened to room temperature.

Add the softened cream cheese and about 1 cup of the red enchilada sauce to the bowl. Use a spatula or a hand mixer to combine them until the mixture is mostly smooth.

Don’t worry if there are a few small lumps of cream cheese.

Step 2: Combine the Filling Ingredients

To the creamy sauce base, add the 4 cups of shredded chicken, the rinsed and drained black beans, the drained corn, and the can of drained diced green chiles.

Use a large spatula to stir and fold everything together. Continue to mix until all the chicken, beans, and corn are evenly and generously coated in the creamy enchilada sauce mixture.

This will be the hearty filling for your casserole layers.

Step 3: The Art of the Layer

Now it’s time to assemble your casserole. Spread a thin layer (about ½ cup) of the remaining enchilada sauce evenly over the bottom of a 9×13 inch baking dish.

This prevents the bottom layer from sticking. Arrange a single layer of the quartered corn tortilla pieces over the sauce.

Top the tortillas with half of the creamy chicken mixture, spreading it out evenly. Sprinkle 1 cup of the shredded Mexican cheese over the chicken layer.

Step 4: Repeat Layers and Bake

Repeat the layers one more time: arrange the remaining tortilla pieces over the cheese, top with the rest of the chicken mixture, and then pour the remaining enchilada sauce all over the top.

Sprinkle the final 2 cups of shredded cheese evenly over the entire surface of the casserole. Bake, uncovered, for 30-35 minutes.

The casserole is done when it is hot all the way through, the sauce is bubbly around the edges, and the cheese on top is completely melted and golden-brown. Let it rest for 10 minutes before serving.

Recipe Variations

This easy casserole is a perfect base for your own favorite flavors.

• Make it Spicy: For a spicier casserole, use a “hot” enchilada sauce and substitute the Mexican cheese blend with a pepper jack cheese. You can also add a finely diced jalapeño to the chicken mixture.
• Add a Crunchy Topping: For some extra texture, you can sprinkle a cup of coarsely crushed tortilla chips over the top of the cheese during the last 5 minutes of baking.
• Different Beans: If you don’t have black beans, a can of rinsed pinto beans would also work wonderfully in this recipe.

Serving Suggestions

This is a hearty, all-in-one meal that doesn’t need much else.

• Top it Off: The best way to serve this casserole is to set out a “toppings bar” of small bowls containing sour cream, chopped cilantro, diced avocado or guacamole, and sliced jalapeños so everyone can customize their own piece.
• Simple Green Salad: A crisp and simple green salad with a zesty lime vinaigrette is the perfect fresh and light accompaniment to the rich, cheesy casserole.
• Mexican Rice: While the casserole is very filling, a side of simple Mexican-style rice is a classic pairing.

Storage & Reheating Tips

This casserole makes for fantastic leftovers and is a great dish to make ahead.

• Storage: Let the casserole cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave until hot. To reheat a larger portion, place it in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

Common Mistakes & Fixes

FAQs

Can I make this casserole ahead of time?

Yes, this is a perfect make-ahead meal. You can fully assemble the entire casserole, cover it tightly with foil, and store it in the refrigerator for up to 24 hours.

When you’re ready to eat, you may need to add about 10-15 minutes to the total baking time since it’s starting from cold.

Can I use flour tortillas instead of corn?

You can, and they will result in a much softer, more casserole-like texture.

If you use flour tortillas, you do not need to worry about them being tough, but they will blend into the casserole more and have less of a distinct layered texture than corn tortillas.

Can I freeze this Mexican casserole with chicken?

Yes, this casserole freezes very well. Assemble it in a freezer-safe baking dish, but do not bake it. Cover the dish tightly with a layer of plastic wrap and then a layer of foil.

It can be frozen for up to 3 months. To bake, remove the plastic wrap, cover with the foil, and bake from frozen at 375°F (190°C) for about 50-60 minutes, then uncover and bake for another 10-15 minutes until bubbly.

Enjoy Your Cheesy, Comforting Casserole!

You are now ready to make a delicious and incredibly easy Mexican casserole with chicken that the whole family will love.

It’s the perfect solution for a busy weeknight, delivering all the comforting flavors of enchiladas with a fraction of the effort.

Enjoy!