Tex Mex Chicken Casserole Recipe

This bubbling, cheesy Tex Mex Chicken Casserole is made with tender shredded chicken, black beans, and corn layers, and is ready in just 45 minutes. The golden, melted cheddar crust hides a creamy, spiced filling that steams when you scoop the first serving. I love this recipe because it delivers all the flavor of enchiladas without the tedious rolling.

What I Learned Making This

I used to struggle with casseroles turning into a watery mess, but I found that draining the canned corn and beans thoroughly makes all the difference. Excess liquid from the vegetables can soak into the tortillas too quickly, so getting them dry first keeps the layers distinct.

Another game-changer was briefly toasting the corn tortillas in a dry pan before layering them. This simple step prevents them from becoming too mushy during the bake and adds a wonderful toasted corn flavor that stands up to the rich sauce.

Tex Mex Chicken Casserole Ingredients

• 3 cups cooked chicken, shredded (rotisserie works great)
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
• 1 cup sour cream
• 12 corn tortillas, cut into quarters or strips
• 3 cups Mexican blend cheese, shredded
• Fresh cilantro and green onions for garnish

How To Make Tex Mex Chicken Casserole

1. Preheat and Sauté: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. In a large skillet, heat the olive oil over medium heat and sauté the onion and bell pepper until soft, about 5 minutes.
2. Make the Filling: Add the garlic and taco seasoning to the skillet, cooking for another minute until fragrant. Stir in the shredded chicken, black beans, corn, Rotel, and sour cream until everything is well combined and creamy.
3. Layer the Base: Arrange a layer of corn tortilla pieces across the bottom of your prepared baking dish, overlapping them slightly to cover the surface.
4. Build the Casserole: Spread half of the chicken mixture over the tortillas, then sprinkle with one cup of cheese. Repeat with another layer of tortillas, the remaining chicken mixture, and the remaining cheese on top.
5. Bake and Serve: Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden brown. Let it rest for 5-10 minutes before slicing to help the layers set.

Recipe Tips

• Tortilla Texture: If you prefer a firmer texture, lightly toast the corn tortillas in the oven or a dry pan for 1-2 minutes before layering them.
• Spice It Up: For extra heat, add a diced jalapeño to the onion mixture or use a “hot” variety of taco seasoning.
• Make Ahead: You can assemble the entire casserole up to 24 hours in advance and keep it covered in the fridge until you are ready to bake.
• Cheese Matters: Grating your own cheese from a block results in a smoother, creamier melt compared to pre-shredded bagged cheese which has anti-caking agents.

What To Serve With Tex Mex Chicken Casserole

Serve this hearty casserole with a dollop of guacamole, fresh pico de gallo, or a drizzle of lime crema. A side of Spanish rice or a light cucumber salad helps balance the richness of the cheese and cream.

How To Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 2 months and reheat in the microwave or oven until warmed through.

FAQs

• Can I use flour tortillas instead? Yes, but flour tortillas tend to get gummy when baked in sauce; stick to corn for the best texture or use sturdy flour tortillas if necessary.
• Do I have to cook the chicken first? Yes, this recipe calls for pre-cooked chicken; using raw chicken will release too much liquid and leave the casserole watery.
• Can I add rice to the filling? Absolutely, stirring in a cup of cooked rice adds bulk and makes the meal even more filling.
• Is this dish spicy? It is generally mild, especially if using mild Rotel and taco seasoning, making it suitable for most children.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 32g
• Protein: 30g

Tex Mex Chicken Casserole

Recipe by Emily Mitchell

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cheesy, bubbling Tex Mex Chicken Casserole loaded with tender shredded chicken, black beans, and sweet corn is ready in just 45 minutes. This easy, hearty dish delivers bold southwest flavors and comforting textures, making it a perfect choice for busy weeknights.

Ingredients

• 3 cups cooked chicken, shredded (rotisserie works great)

• 1 tbsp olive oil

• 1 small onion, diced

• 1 bell pepper, diced

• 2 cloves garlic, minced

• 1 packet (1 oz) taco seasoning

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained

• 1 cup sour cream

• 12 corn tortillas, cut into quarters or strips

• 3 cups Mexican blend cheese, shredded

• Fresh cilantro and green onions for garnish

Directions

• Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. In a large skillet, heat the olive oil over medium heat and sauté the onion and bell pepper until soft, about 5 minutes.
• Add the garlic and taco seasoning to the skillet, cooking for another minute until fragrant. Stir in the shredded chicken, black beans, corn, Rotel, and sour cream until everything is well combined and creamy.
• Arrange a layer of corn tortilla pieces across the bottom of your prepared baking dish, overlapping them slightly to cover the surface.
• Spread half of the chicken mixture over the tortillas, then sprinkle with one cup of cheese. Repeat with another layer of tortillas, the remaining chicken mixture, and the remaining cheese on top.
• Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden brown. Let it rest for 5-10 minutes before slicing to help the layers set.