Mexican Chicken Casserole Recipe

A serving of Mexican Chicken Casserole on a white plate.

5 from 1 vote

Mexican Chicken Casserole Recipe

This easy Mexican Chicken Casserole is made with a few simple ingredients and is quick to assemble and ready to bake in just ten minutes.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 596kcal

Author: Judy Wilson

Ingredients

2 cups cooked, shredded chicken
15 ounce can black beans, drained and rinsed
10 ounce cand diced tomatoes with green chilis, drained
15 ounce can Southwest corn, drained
1 Tablespoon taco seasoning
3 cups crushed tortilla chips (plus more for topping)
2 cups shredded Mexican blend cheese

Instructions

Preheat the oven to 350 degrees and grease a baking dish with nonstick cooking spray.
Ina large bowl, stir together the shredded chicken, black beans, diced tomatoes, corn, and taco seasoning.
Spread the crushed tortilla chips in the bottom of the casserole dish and top with the chicken mixture.
Sprinkle the shredded cheese over the top of the casserole.
Bake for 25 to 30 minutes. Sprinkle more chips on top of the casserole, then allow to rest 10 minutes before serving.

Notes

This recipe calls for cooked chicken. You can use leftover chicken, a Rotisserie chicken, boiled or baked chicken breasts or thighs.

To store leftovers you can cover the casserole dish with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 3 days.

Nutrition