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Mexican Chicken Casserole

Mexican Chicken Casserole

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
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.