Easy Mexican Chicken Casserole Recipes Your Family Will Love

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Introduction

If you like bold flavors and easy prep, look no further than a hearty Mexican chicken casserole. This one-dish wonder packs everything you love about Tex-Mex cooking—savory chicken, gooey cheese, spices, and a satisfying base like rice or tortillas.

A Mexican chicken and rice casserole offers comfort food with a kick, perfect for busy weeknights, parties, or make-ahead meals. Below, you’ll find five delicious versions of this crowd-pleasing favorite, all simple to prepare and full of that south-of-the-border flavor.

1. Classic Mexican Chicken and Rice Casserole

Ingredients:

  • 2 cups shredded cooked chicken 
  • 1 cup long-grain white rice, cooked
  • 1 can (15 oz) of your favorite black beans, rinsed and drained
  • 1 cup corn kernels (frozen or canned)
  • 1 (10 oz) can of diced tomatoes containing green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cups shredded Mexican cheese blend
  • Salt and pepper to taste
  • Optional: chopped cilantro and sliced jalapeños for garnish

Instructions:

  1. Preheat oven to 375°F.
  2. Combine all ingredients: cooked rice, chicken, beans, corn, diced tomatoes, salt, chili powder, cumin, and pepper into a large bowl.
  3. Mix in 1½ cups of shredded cheese.
  4. Add the mixture into a greased 9×13″ baking dish.
  5. Add the remaining cheese to top off the casserole. 
  6. Bake with the dish uncovered for 20–25 minutes, until the cheese is ready, preferably melted. Garnish with cilantro and jalapeños if desired.

Tip: Use brown rice for added fiber or swap in quinoa for a protein boost.

2. Cheesy Chicken Tortilla Casserole

Ingredients:

  • 2 cups of cooked chicken breast, diced or shredded
  • 12 small corn tortillas, torn into strips
  • 1 can of (10.5 oz) cream of chicken soup
  • 1 can of (10 oz) enchilada sauce
  • 1 cup sour cream
  • 1½ cups shredded cheddar cheese
  • 1 tsp garlic powder
  • ½ tsp onion powder

Instructions:

  1. Preheat oven to 350°F.
  2. Mix soup, sour cream, enchilada sauce, garlic powder, and onion powder in a bowl.
  3. Layer half of the tortilla strips in a greased baking dish.
  4. Spread half the chicken and sauce mixture on top.
  5. Sprinkle with half of the cheese.
  6. Layer the remaining ingredients, ending with the cheese as the top layer.
  7. Cover and bake for 30 minutes.
  8. Uncover and bake the casserole 10 more minutes until the cheese browns slightly.

Tip: Add chopped green onions or olives to the top before baking for extra flavor.

3. One-Pan Spicy Chicken Verde Casserole

Ingredients:

  • 2 cups shredded rotisserie chicken
  • 1½ cups green salsa (salsa verde)
  • 1 can (15 oz) white beans, drained
  • ½ cup sour cream
  • 1½ cups crushed tortilla chips
  • 2 cups Monterey Jack cheese, shredded
  • ½ tsp cumin
  • ½ tsp smoked paprika

Instructions:

  1. Preheat oven to 375°F.
  2. Mix chicken, salsa verde, beans, sour cream, cumin, and paprika in a large bowl.
  3. Fold in half of the cheese and crushed chips.
  4. Pour into a greased 9×13″ pan.
  5. Top with remaining cheese and chips.
  6. Bake for 25 minutes until the top is golden and bubbly.

Tip: This casserole freezes well—perfect for meal prepping.

4. Creamy Chipotle Chicken Bake

Ingredients:

  • 2 cups cooked chicken, chopped
  • 1 can (10 oz) diced tomatoes with chipotle peppers
  • 1 block (8 oz) cream cheese, softened
  • ½ cup chicken broth
  • 1 tsp taco seasoning
  • 2 cups cooked penne or rotini pasta
  • 1½ cups shredded Mexican cheese

Instructions:

  1. Preheat oven to 350°F.
  2. Blend cream cheese, chipotle tomatoes, and chicken broth until smooth.
  3. Combine chicken, pasta, and taco seasoning in a large bowl, then fold in the sauce.
  4. Mix in half the cheese.
  5. Add the mixture to a prepared baking dish and layer the remaining cheese. 
  6. Bake uncovered for 25 minutes.

Tip: Add a squeeze of lime juice before serving for a citrusy finish.

5. Low-Carb Mexican Chicken Casserole

Ingredients:

  • 2½ cups shredded chicken
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • ½ small onion, diced
  • 1 cup salsa
  • 1 cup shredded Mexican cheese
  • 1 tsp cumin
  • ½ tsp salt

Instructions:

  1. Preheat oven to 375°F.
  2. Sauté zucchini, pepper, and onion in a skillet until softened (about 5–6 minutes).
  3. Mix cooked vegetables with chicken, salsa, cumin, and salt in a bowl.
  4. Pour into a baking dish and top with cheese.
  5. Bake for 20–25 minutes or until hot and bubbly.

Tip: Great option for those following keto or low-carb plans.

Health Note

Mexican-inspired meals can be flavorful and still be nutritious by substituting known foods with healthier ones.
Source: Cleveland Clinic – https://health.clevelandclinic.org/say-ole-heart-healthy-mexican-food

Conclusion

There are five flavorful ways to enjoy Mexican chicken casserole with minimal effort and maximum taste. Whether you prefer something cheesy, spicy, or loaded with veggies, there’s a version here for everyone. And if you’re ever pressed for time, even a 5-ingredient chicken enchilada casserole can hit the spot—proof that bold flavor doesn’t have to mean a long ingredient list.

Love bold flavors? Pair this with ideas from our stuffed chicken breast recipes post or explore our crockpot chicken and stuffing guide for cozy, set-it-and-forget-it meals that deliver comfort and taste in every bite.