Mexican Chicken Casserole

Mexican Chicken Casserole – Easy and Delicious

Mexican Chicken Casserole! Do you ever stand in front of your open refrigerator or cupboard and wonder what you’ll have for dinner?


The answer could be this simple casserole

It’s a great way to use cooked chicken. I’ve also used a rotisserie chicken from the grocery store.

So close that refrigerator door and get cooking!

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Mexican Chicken Casserole
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Chicken, tortillas, beans, diced tomatoes and green chiles, fajita seasoning and cheese come together in this delicious Mexican casserole. Can make ahead and freeze for later.
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 290 kcal
  • 1 medium onion chopped
  • 2 tbsp vegetable oil
  • 1 19 oz. can enchilada sauce
  • 1 16 oz can black beans, rinsed and drained
  • 1 14 1/2-oz can diced tomatoes with jalapenos
  • 1 11 oz. can Mexican-style corn, drained
  • 1 tsp fajita seasoning or chili powder
  • 1 tsp ground cumin
  • 1 10 oz. pkg 6-inch corn tortillas (I used flour instead - it was fine)
  • 3 cups chopped cook chicken I used a cooked rotisserie chicken from the store and picked it from the bone
  • 3 cups 12 oz. shredded Mexican four-cheese blend
  1. Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, 5 min. or until thoroughly heated.
  2. Spoon one-third of the sauce mixture into a lightly greased 13x9-inch baking dish. Layer with one-third of tortillas, half of chopped chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.
  3. Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.



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Mexican Stuffed Shells

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