This layered casserole is full of shredded chicken, zesty salsa, creamy soup, tomatoes with green chiles, crushed nachos, and shredded cheese. It’s a one-dish wonder packed with bold flavors and topped with melted, gooey cheese!
Ingredients For Mexican Chicken Casserole
- Tortilla chips
- Shredded rotisserie chicken
- Black beans
- Cream of chicken soup
- Taco seasoning
- Ground cumin
- Dried oregano
- Red pepper flakes
- Diced tomatoes with green chiles
- Green onions
- Shredded cheddar cheese
- Shredded Mexican cheese blend
- Fresh cilantro
- Jalapeno peppers
- Diced Roma tomatoes
How To Make Fast Prep Mexican Chicken Casserole
- Preheat the oven to 350 F and spray a 9×13-inch casserole dish with cooking spray.
- Make the sauce: in a small bowl combine the cream of chicken soup, taco seasoning, cumin, oregano, and red pepper flakes.
- Assemble the layered casserole: sprinkle 1 ½ cups of crushed tortilla chips in the bottom of the baking dish followed by shredded chicken, black beans, sauce, tomatoes, cheese, and the remaining 1 cup of crushed tortilla chips.
Bake for 30 minutes or until the cheese is melted and bubbly. Top with chopped cilantro, sliced jalapenos, and freshly diced Roma tomato.
What Can I Use Instead Of Regular Tortilla Chips?
You can use Doritos instead of tortilla chips for added flavor as well.
Can I Prepare This Casserole Ahead Of Time?
Yes, you can prepare it, cover it with plastic wrap, and store it in the fridge until ready to bake. The tortilla chips may become a bit soggy if you don’t bake it right away.
Fast Prep Mexican Chicken Casserole
Equipment
- 9x13-inch casserole dish
- Colander
- Small bowl
- Oven
Ingredients
- 2 ½ cups crushed tortilla chips, divided
- 2 cups shredded rotisserie chicken
- 1- 15 oz can black beans, drained and rinsed
- 2- 10.5 oz condensed cream of chicken soup
- 1 tbsp taco seasoning
- 1 tsp ground cumin
- 1 tsp dry oregano
- 1 tsp red pepper flakes
- 1- 10 oz can diced tomatoes with green chiles
- 3 green onions, sliced
- 1 cup Mexican cheese blend, shredded
- 1 cup cheddar cheese, shredded
- 1 Roma tomato, diced
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper, sliced
Instructions
- Preheat the oven to 350 F and spray a 9x13-inch casserole dish with cooking spray.
- Make the sauce: in a small bowl combine the cream of chicken soup, taco seasoning, cumin, oregano, and red pepper flakes.
- Sprinkle 1 ½ cups of crushed tortilla chips in the bottom of the baking dish.
- Place the shredded chicken evenly over the chips.
- Spoon the black beans evenly over the chicken.
- Spread the sauce over the beans.
- Spoon the diced tomatoes with green peppers and sliced green onions evenly over the sauce.
- Sprinkle the cheeses evenly over the tomatoes and end with 1 cup of crushed tortilla chips.
- Bake for 30 minutes or until the cheese is melted and bubbly. Top with chopped cilantro, sliced jalapenos, and freshly diced Roma tomato.
Nutrition
Frequently Asked Questions
What Are Good Side Dishes To Serve With This?
This is a complete meal in itself, so a side salad, steamed veggies, or Spanish rice go perfectly well with this casserole.
Can I Freeze This Casserole?
Yes, you can freeze it unbaked, and bake it after thawed.
How Can I Make The Casserole Less Salty?
If you want less sodium in your food, use low-sodium chicken soups, unsalted tortilla chips, and add a bit less cheese.
What If I Don’t Have Mexican Cheese Blend?
You can use Jalapeno Jack Cheese, pepper Jack, more cheddar, or any melty cheese of your choice.
How Do I Prevent The Tortilla Chips From Getting Soggy?
Be sure to drain the black beans and diced tomatoes well before adding them to the casserole and don’t dilute the condensed cream of chicken soups.
