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Ultimate Mexican Chicken Casserole Bake

Rose
Ultimate Mexican Chicken Casserole Bake is a comforting, flavor-packed Tex-Mex dinner made with tender shredded chicken, black beans, corn, warm spices, tortilla strips, and layers of melted cheese. This easy layered casserole is perfect for weeknights, meal prep, or feeding a crowd.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mexican, Tex-Mex
Servings 6 servings
Calories 420 kcal

Equipment

  • 9×13-inch baking dish
  • large skillet
  • wooden spoon or spatula
  • knife
  • cutting board
  • aluminum foil

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup tomato sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt and black pepper to taste
  • 1 1/2 cups shredded cheddar cheese or Mexican blend cheese
  • 6 small flour or corn tortillas, cut into strips
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup sliced black olives (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  • Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
  • Add diced red bell pepper and cook 2–3 minutes until slightly tender.
  • Stir in shredded chicken, corn, black beans, diced tomatoes with green chilies, and tomato sauce. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Simmer 5–7 minutes until slightly thickened.
  • Spread a thin layer of chicken mixture in the prepared dish. Add tortilla strips, more chicken mixture, and shredded cheese. Repeat layers, finishing with cheese on top.
  • Cover loosely with foil and bake 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden.
  • Let casserole rest 5–10 minutes before serving. Garnish with chopped cilantro and sliced black olives if desired.

Notes

Rotisserie chicken works perfectly to save time. Drain beans thoroughly and simmer the filling to prevent excess moisture. For a creamier version, stir in 1/2 cup Greek yogurt or sour cream before layering. Let the casserole rest 5–10 minutes after baking for cleaner slices. Store leftovers refrigerated for up to 4 days or freeze up to 3 months.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 32gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 780mgPotassium: 720mgFiber: 7gSugar: 6gVitamin A: 1200IUVitamin C: 25mgCalcium: 250mgIron: 3mg
Keyword chicken tortilla bake, easy chicken bake, Mexican chicken casserole, Tex-Mex casserole
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