This post may contain affiliate links. Please read our disclosure policy.
This creamy, cheesy Mexican Chicken Casserole is the ultimate comfort food packed with flavor. With layers of tender chicken, salsa, cream cheese, beans, tortilla chips, and melty cheese, this easy casserole is a weeknight winner.
Perfect for using up leftover chicken or a quick rotisserie pickup, this dish combines pantry staples into a delicious, satisfying dinner.
Try This Next: My Chicken Enchilada Casserole or Dorito Taco Salad are more fun, flavor-packed dinner ideas your family will love!
Why I Love This Recipe
- Easy to assemble – Layer and bake, no complicated steps.
- Bold flavors – Salsa, green chiles, and cheese bring a zesty punch.
- Great for leftovers – Tastes even better the next day.
- Freezer-friendly – Make ahead and freeze for busy nights.
RECIPE WALK-THROUGH
Before You Begin
Gather all your ingredients and prep your toppings ahead of time. Dice or shred the chicken, soften the cream cheese, and have your casserole dish ready to go. This helps the layering go smoothly and keeps your prep quick.
Tools & Equipment
- 8-inch square or round baking dish
- Saute pan
- Mixing spoons or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredient Notes
- Chicken – Use cooked and shredded or diced chicken breasts, about 2 cups.
- Salsa – Pick your favorite kind for heat and flavor.
- Cream Cheese – Softened so it melts smoothly into the chicken.
- Green Chiles – Use half the can for mild flavor, or the whole can for more heat.
- Black Beans – Rinsed and drained, you’ll use half a standard can.
- Tortilla Chips – Crushed for a crunchy bottom layer.
- Sour Cream – Adds cool creaminess to balance the heat.
- Cheddar Jack Cheese – Shredded, for that melty topping.
- Tomato and Green Onion – For fresh garnish and added flavor.
How To Make Mexican Chicken Casserole
See the recipe card below for full, detailed instructions
Preheat oven to 350°F and prepare an 8″ baking dish.
In a saute pan, combine chicken, salsa, and cream cheese. Heat until cream cheese is melted.
Add black beans and green chiles, stir to combine and heat through.
Layer in prepared dish: Crushed tortilla chips, chicken mixture, sour cream, diced tomato, green onion, and shredded cheese.
Bake for 30 minutes or until hot and bubbly.
Garnish with more green onions, chopped tomatoes, or cilantro before serving.
Frequently Asked Questions
Can this casserole be made ahead of time?
Yes, assemble and refrigerate up to 24 hours ahead. Bake as directed when ready.
How should I store leftovers?
Cool completely, then cover and refrigerate for 3-4 days. Reheat in microwave or oven.
Can I freeze it?
Absolutely. Assemble unbaked and wrap tightly in plastic and foil. Freeze for up to 3 months.
How do I bake it after freezing?
Thaw in fridge overnight. Bake uncovered at 350°F until hot and bubbly, about 30-40 minutes.
Serving Suggestions
Serve with Mexican Rice, corn, and a frosty Margarita.
Add jalapeños or hot sauce for spice, or swap tortilla chips with crushed Doritos for a twist.
Storage Tips
Make Ahead, Storage, and Freezing
This is a great meal to take to a family in need! You can prep or fully bake ahead of time, and it travels well. Just make sure to include instructions for baking.
Make Ahead: This recipe is a great make ahead option! Assemble the casserole and don’t bake it. Cover tightly with foil or plastic wrap and refrigerate up to 24 hours. Remove from the fridge while the oven is preheated, remove the foil, and bake as directed.
Storage: Cool completely then cover and store leftovers in the fridge for up to 3-4 days. Reheat small portions in the microwave or larger portions in the oven.
Freezing: This casserole will actually freeze really well baked or unbaked. Assemble the layers and just don’t bake it. Cover tightly with plastic wrap and then foil. The double layer helps to prevent freezer burn.
To freeze a fully baked casserole, cool completely before covering and freezing. Thaw overnight in the fridge and set out while the oven is preheating and bake as directed. If already fully baked, just bake until warmed through.
Recipe Tips
- Soften the cream cheese for easier mixing.
- Use rotisserie chicken to save time.
- Customize with corn, olives, or jalapeños for added flavor.
- Bake until cheese is bubbly and lightly golden on top.
More Casserole Recipes To Love
- Tuna Casserole Recipe
- Dorito Taco Salad Casserole
- Skillet Garlic Chicken and Rice Casserole
- Breakfast Enchilada Casserole
- Chicken Enchilada Casserole
Mexican Chicken Casserole
Ingredients
- 3 cooked chicken breasts, diced or shredded about 2 cups
- 1 cup salsa your favorite
- 4 ounces cream cheese ½ cup
- 2 ounces canned diced green chiles half of a 4-ounce can; use the whole can for more kick
- 7.5 ounces canned black beans half a 15-ounce can, drained and rinsed
- 1 cup crushed tortilla chips
- 1 cup sour cream
- 1 medium sized tomato diced
- 2 green onions sliced
- 2 cups shredded cheddar/jack cheese
Instructions
- Preheat your oven to 350 degrees and prepare an 8″ square or round dish.
- Place cooked chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted.
- Add black beans and green chiles and heat through.
- Layer ingredients in your prepared dish as follows: Crushed tortilla chips, Chicken mixture, Sour cream, Tomatoes, Green Onions, Cheese.
- Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions or cilantro and fresh tomato.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
My family absolutely loved this recipe. Being from South Texas, we know good Mexican food and believe me, this is muy bueno!
Awesome feedback Polly! Thank you so much for stopping by.
Do you drain the can of chilies?
No draining required.
Made this today, and love it! I used Doritos for the bottom layer, and that worked out well. I did make this as a main dish, as opposed to a dip, and it worked for me! I could see making it with rice, either as the bottom layer or on the side. My ten month old, who i do baby led weaning with approves 100% of this recipe!
Nice! Love the feedback Rhianon, thanks for stopping by to share.
I made this last night with rotisserie chicken, white and dark meat and medium salsa and some taco seasoning, I added broken chips on the top, my family went crazy for this and it was even better reheated for lunch! This is a winner!!
That’s awesome Jaye! Thanks for stopping by.
This was super easy and yummy. I used citrus marinated chicken which was a nice flavor addition.
Thank you Ina!
We love this recipe! I also substitute the tortilla chips for rice and makes it like a dip and we scoop it with tortilla chips so good!
Nice! Thanks for stopping by Kaylee.
Easy!
Absolutely Delicious!!
Thanks for a quick and easy casserole.
You are so welcome Pat! Thank you for your feedback.
OMG, what a cass., proud of you pretty woman! Thx a bunch! So happy I found you! Bless you and yours!!!
Delicious! It’s a keeper 😋
Thank you Linda!
I use cream of chicken soup instead of cream cheese, and add green peppers/onions.
I save the sour cream to put on the top after it’s served.
We’ve made this a few times with different variations and it always turns out great! I like to add some onion and peppers to the chicken mixture.
Yum on the Onion and peppers! Awesome feedback Joy! Thanks for stopping by.
I made this, but it was just OK. The sour cream, cream cheese, and cheddar cheese was overwhelming for a main dish. I brought out a bag of chips and we used it as a dip instead of our main meal. This is basically a nachos topping, not a main dish.
I appreciate your honest feedback. Everyone has different tastes. I love this as a dip, which I talked about in the post. However it can totally be a main dish, too.
Great recipe our social club really enjoyed it with taco scoops. Could you please give me the nutritional information.
Hi Sylvia, I’ve updated the post with some nutritional information. Please keep in mind that I am not a nutritionist or dietitian and all nutritional info is approximate. The serving size will vary based on how you’re serving the dish (dinner meal versus appetizer).
I just made this. It was the best dish I have made in a long time. Thank you so much.
You are so welcome Brenda! Thanks for stopping by.
This really looks and sounds yummy and quick pinned it and cant wait to try it.
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.