Transform your ordinary casserole into an extraordinary experience with this mouthwatering Cheesy Loaded Mexican Chicken Casserole. Packed with a luscious sauce, two types of cheese, and abundant chicken, this dish captures the essence of tacos, enchiladas, and your favorite Mexican or Tex-Mex delights. Whether you’re planning a festive Cinco de Mayo celebration or spicing up a regular weeknight dinner, this casserole is a sure winner.
Prepare in Advance
Absolutely! For a convenient make-ahead option, assemble the entire casserole (excluding the cheese and chip topping) without baking. Cover and refrigerate for up to 3 days. When ready to enjoy, allow it to come to room temperature while preheating the oven, then follow the baking instructions at 350°F as specified in the recipe.
Ideal Pairings
While this casserole stands as a complete meal on its own, you can elevate it further with delightful sides. Consider serving it alongside a simple avocado tomato salad, guacamole, or complementing it with cilantro lime rice. The options are as versatile as the flavors in the casserole.
Storage Instructions
Effortlessly store any leftovers by covering the baking dish or transferring it to an airtight container in the fridge. The delicious remnants should stay fresh for 3 to 4 days, ensuring you can savor the flavors over multiple meals.
More Mexican Chicken Delights
If you find yourself enamored with Mexican chicken recipes, explore our tantalizing offerings like spicy chicken taquitos, chicken quesadillas, or the irresistible air fryer chimichangas. Each recipe promises to be a flavor-packed adventure.
Recipe Snapshot
- Yield: 10 servings
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Calories per Serving: 412
Ingredients
- Cooking spray
- 2 tbsp neutral oil
- 1 medium yellow onion, chopped
- 1 small jalapeño, finely chopped (optional)
- 2 cloves garlic, finely chopped
- 3 cups shredded cooked chicken
- 1 can black beans (15.5 oz), rinsed, drained
- 1 can corn (15.25 oz), drained
- 1 1/2 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 can fire-roasted tomatoes (15 oz)
- 1 can cream of chicken soup (10.5 oz)
- 2 cups crushed tortilla chips, divided
- 1 1/2 cups shredded cheddar, divided
- 1 1/2 cups shredded Monterey Jack, divided
- Chopped fresh cilantro, tomatoes, and avocado for serving
Directions
- Preheat the oven to 350°F and grease a 13″ by 9″ pan with cooking spray.
- In a large skillet over medium heat, sauté the onion until tender and golden. Add jalapeño and garlic, cooking until fragrant.
- Stir in chicken, beans, corn, salt, chili powder, cumin, and pepper, warming through.
- Add tomatoes and soup, mixing well. Spread half of the chicken mixture in the prepared pan.
- Layer half of the chips, cheddar, and Monterey Jack. Repeat with the remaining ingredients.
- Bake until bubbly and cheese is melted, approximately 25 to 30 minutes.
- Top with cilantro, tomatoes, avocado, and sliced jalapeño.
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