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Mexican Chicken Casserole Recipe

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4.4 from 9 reviews

This Mexican Chicken Casserole is a hearty, flavorful baked dish combining layers of crushed tortilla chips, seasoned chicken, black beans, creamy soup, tomatoes, and melted cheese. Perfect for a family meal, it offers a delightful combination of textures and a mild kick of spice with optional jalapeños.

Ingredients

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 (10.5 oz) cans, 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 Oven: Preheat your oven to 350°F (175°C) and grease a 13x9-inch casserole dish with non-stick cooking spray to prevent sticking.
  2. Prepare Base Layer: Lightly crush the tortilla chips and sprinkle about 1 cup evenly across the bottom of the prepared baking dish to form the base layer.
  3. Add Chicken and Beans: Layer the chopped cooked chicken and drained black beans evenly over the crushed tortilla chips base.
  4. Mix and Spread Soup: Stir 1 teaspoon of ground cumin into the cream of chicken soup without adding any water or milk. Spread this soup mixture evenly over the chicken and black beans layer using a spatula.
  5. Add Tomato Layer: Spoon the undrained Rotel tomatoes over the soup layer to add moisture and flavor.
  6. Top with Cheese and Chips: Sprinkle the shredded jack cheese and medium cheddar cheese evenly over the tomatoes, then add the remaining 2 cups of crushed tortilla chips on top for a crispy finish.
  7. Bake: Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the cheese is fully melted.
  8. Garnish and Serve: Remove the casserole from the oven and garnish with chopped cilantro and diced tomatoes. Serve immediately, optionally accompanied by fresh jalapeño slices for extra heat.

Notes

  • Using rotisserie chicken saves time and adds flavor.
  • Do not add water or milk to the cream of chicken soup; it maintains the casserole’s creamy texture.
  • For added spice, jalapeño slices can be included either baked inside or served fresh on top.
  • You can substitute the cheese with your preferred blend if desired.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

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