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Easy Cheesy Mexican Chicken Casserole

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A quick and easy cheesy Mexican chicken casserole perfect for weeknight dinners, combining creamy cheese, tender chicken, and zesty spices for a comforting meal.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese, softened
  • 1 cup chunky salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned sweet corn, drained
  • 6 small flour or corn tortillas, cut into strips
  • 2 stalks green onions, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Optional toppings: sour cream, fresh cilantro, sliced jalapeños

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with olive oil or non-stick spray.
  2. In a medium bowl, combine softened cream cheese and salsa. Whisk until smooth and creamy. Add cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly.
  3. In a large bowl, combine shredded chicken, black beans, corn, and half the green onions. Pour in half of the prepared sauce and mix gently until evenly coated.
  4. Spread a thin layer of the remaining sauce on the bottom of the baking dish. Layer half of the tortilla strips over the sauce, then spread the chicken mixture evenly on top. Follow with the remaining tortillas, pressing lightly to compact the layers.
  5. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top layer.
  6. Bake uncovered for 25-30 minutes, or until cheese is bubbly and golden brown around the edges.
  7. Remove from oven and sprinkle with remaining green onions and optional toppings like sour cream or cilantro. Let rest for 5 minutes before serving.

Notes

If cream cheese is cold, microwave for 15 seconds to soften for easier blending. Cover casserole loosely with foil halfway through baking if it starts drying out. Avoid overmixing filling to keep texture contrast. Use rotisserie chicken to save prep time. Drain beans and corn well to prevent sogginess. Let casserole rest 5 minutes before serving for easier slicing.

Nutrition

Keywords: Mexican casserole, cheesy chicken casserole, easy dinner, weeknight meal, comfort food, Mexican chicken, casserole recipe

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