There’s your average casserole… and then there’s this cheesy, loaded Mexican chicken casserole. Filled with a creamy sauce, two kinds of cheese, and plenty of chicken, there’s something in this dish for everyone. While this is certainly not an authentic Mexican dish, it combines lots of flavors and ingredients that will remind you of tacos, enchiladas, and your favorite Mexican/Tex-Mex meals. It's perfect for celebrating Cinco de Mayo with a crowd, or for spicing up your weeknight dinner any time of year.
Can I make this ahead of time?
You sure can! If you’re making it in advance, we’d recommend assembling the entire casserole (minus the cheese and chip topping) without baking. Cover and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature while you’re preheating the oven and then follow the directions to bake at 350°, as stated in the recipe.
What do I serve with this?
One of the best things about this casserole is that it’s basically a complete meal by itself. That said, if you want to serve it with sides, try pairing it with this simple avocado tomato salad or guacamole. Or, if you want to get another carb in there, make our cilantro lime rice.
How do I store it?
Cover the baking dish or transfer it to an airtight container and store in the fridge. Leftovers should last for 3 to 4 days.
Want even more Mexican chicken recipes? Check out our spicy chicken taquitos, our chicken quesadillas, or our air fryer chimichangas—they’re out-of-this-world good.
Made this? Let us know how you liked it in the comments below.
Cooking spray
neutral oil
medium yellow onion, chopped
small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving
cloves garlic, finely chopped
shredded cooked chicken
(15.5-oz.) can black beans, rinsed, drained
(15.25-oz.) can corn, drained
kosher salt
chili powder
ground cumin
freshly ground black pepper
(15-oz.) can fire-roasted tomatoes
(10.5-oz.) can cream of chicken soup
crushed tortilla chips, divided
shredded cheddar, divided
shredded Monterey Jack, divided
Chopped fresh cilantro, tomatoes, and avocado, for serving
Mary Rupp is a food writer and recipe developer who contributes, tests, and styles recipes for Delish. After graduating from the International Culinary Center in New York, she earned her stripes at restaurants like Per Se and The NoMad. When she’s not cooking Caramel Pecan Pie and Creamy Corn Pasta in the Delish test kitchens, you can find her traveling abroad and hunting for the next great food trend.
