Easy Mexican Chicken Casserole combines the best parts of taco night into one easy, hearty, flavorful dish with chicken, rice, beans, cheese, and tortilla chips or Doritos.
Easy Mexican Chicken Casserole Recipe
When you have a family, tacos don’t solely appear on Cinco de Mayo. They are easy, affordable to prepare, and kids love them.
So, I’m guessing a mom was the genius behind Taco Tuesdays.
There’s a downside to serving traditional tacos with small kids, though. Assembling tacos for little ones can be a drag. It seems like every time I’m about to dig into my own, someone is asking me to make another.
A Mexican Chicken Bake combines the essential flavors of chicken tacos, all wrapped up in one easy-to-serve meal. With the rice prepared in the same skillet, this hearty weeknight dinner makes a complete meal with one easy recipe.
Plus, since there is no cream of chicken soup or enchilada sauce, this mexican food is naturally gluten free!
If you love stupid easy taco night, also try Walking Taco Casserole!
How to Make Mexican Chicken Casserole Bake
If making Mexican rice casserole for a weeknight dinner, it can be prepared in stages, completely assembled ahead of time, or even frozen before baking.
- Sauté onions, peppers, and garlic until almost tender. Preheat oven to 350ºF.
- Add the chicken and cook until no longer pink on the outside. Stir in taco seasoning packet.
- Add white rice or mexican rice, salsa, and chicken broth to skillet. Cover and simmer for 22 minutes.
- Add black beans, cilantro, corn, and sour cream to chicken mixture. Stir to combine.
- Pour half of mexican chicken rice layer in a 9X13 baking dish. Top with crushed tortilla chips or Doritos and half of cheese. Repeat with second layer. Bake for 20 minutes.
Make this recipe Countless Ways!
Mexican Bake is layered with chicken, rice, peppers, tortilla chips, and gooey cheese to get that authentic taco taste. However, this recipe is completely adaptable!
- Substitute one pound of lean ground beef or turkey for the chicken for a more traditional taco flavor.
- Make it HEALTHY: Lighten the dish by using light sour cream, reduced-fat cheese, and baked tortilla chips.
- Instead of tortilla chips use your favorite flavor of Doritos chips
- Cut up flour or corn tortillas to replace the chips (this will also make it more healthy)
- VEGETARIAN Mexican Casserole: Use an additional pepper and extra cup of corn to replace the meat.
Can I Use Shredded Chicken?
Yes! If you prefer shredded chicken over sauteed, use 2-3 cups shredded chicken and follow these adaptations.
- Saute the onions, garlic, and peppers until tender.
- Add taco seasoning, rice, chicken broth, and salsa. Bring to a boil, cover, and lower heat to a simmer.
- Simmer for 20 minutes, or until rice is tender. It is fine if all the liquid hasn’t been absorbed yet.
- Add black beans, cilantro, corn, sour cream, and shredded chicken. Stir to combine.
- Layer in casserole dish as directed and bake.
Substituting Homemade Taco Seasoning
This recipe uses a taco seasoning packet to add flavor easily and quickly. However, the store bought packet may also be replaced easily with pantry spices.
Homemade Taco Seasoning: 1 tbsp. chili powder, 1 tsp. smoked paprika, 1 tsp. cumin, 1/2 tsp. oregano, 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 tsp. cayenne pepper (optional)
Tips for Making Best Mexican Casserole Recipe
- Easy Mexican Casserole freezes great. Store leftovers in an airtight container and freeze up to 3 months.
- This is the perfect make-ahead recipe. Prepare the skillet portion up to two days ahead and refrigerate in an airtight container. When ready to serve, layer casserole as instructed, and bake for 10-15 minutes longer than recipe calls for.
- Kick up the spice level by adding a can of green chiles, hot sauce, or crushed red pepper mexican chicken rice.
- Need a shortcut? Use rotisserie chicken (2-3 cups) instead of sautéing chicken breasts. Stir in the cooked chicken when adding beans, corn, and sour cream.
Click here to see the
step-by-step web story instructions for this recipe!
OTHER FAVORITE MEXICAN RECIPES:
- Tamale Pie – Layers of seasoned beef or chicken, cornbread, and melted gooey cheese.
- Mexican Fish – Easy fish recipe is bursting with robust flavors, but quickly comes together in 30 minutes and uses only one pot.
- Shrimp Avocado Salsa – Uses fresh garden ingredients, easily tossed together to make one surprisingly flavorful and addictive appetizer.
- Mexican Tater Tot Casserole – Creamy seasoned ground beef is layered under golden crispy tater tots and lots of gooey melted cheese.
- Skinny Margarita – Absolutely perfect version of a fantastic drink that’s lighter in calories and uses fresh ingredients.
SAVE THIS MEXICAN CHICKEN CASSEROLE RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Mexican Chicken Casserole
Ingredients
- 1 tablespoon olive oil
- 1 red pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ pounds chicken breasts, cut in bite sized pieces
- 1 ounce packet taco seasoning
- 1 cup salsa
- 1 cup chicken broth
- ½ cup white rice, uncooked
- 15 ounce can black beans, drained and rinsed
- 1 cup frozen (and thawed) or canned corn
- ½ cup sour cream
- ½ cup chopped fresh cilantro
- 2 cups shredded cheddar or Colby jack cheese, divided
- 3 cups lightly crushed tortilla chips or Doritos, (about 6 ounces)
toppings: shredded lettuce, tomatoes, salsa, green onion, avocado, sour cream, cilantro
Instructions
- In large skillet heat olive oil over medium-high heat. Sauté pepper and onion until almost tender, about 3 minutes. Add garlic and sauté 30 seconds longer.
- Add chicken to the skillet and cook 4-5 minutes, or until chicken is no longer pink on outside (chicken will finish cooking through later). Stir in taco seasoning.
- Add rice, salsa, and chicken broth back to skillet. Bring to boil, cover, turn heat down and simmer for 22 minutes, our until rice is tender. Meanwhile, preheat oven to 350ºF.
- Remove lid (there may still be liquid on top, but once mixture is stirred the extra liquid will be absorbed). Stir in beans, corn, sour cream, cilantro, and ½ cup shredded cheese. Remove from heat.
- In a 9X13 pan, sprayed with cooking spray, layer half of the chicken mixture and top with half of the chips. Repeat layer with second half of chicken and chips. Sprinkle remaining cheese over chips. Bake for 20-25 minutes, or until cheese is melted and casserole is hot throughout. Serve with desired toppings.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
- Substitute one pound of lean ground beef or turkey for the chicken for a more traditional taco flavor.
- Make it HEALTHY: Lighten the dish by using light sour cream, reduced-fat cheese, and baked tortilla chips.
- Instead of tortilla chips use your favorite flavor of Doritos chips
- Cut up flour or corn tortillas to replace the chips (this will also make it more healthy)
- VEGETARIAN Mexican Casserole: Use an additional pepper and extra cup of corn to replace the meat.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
Casserole Dish Stainless Steel Skillet Santoku Knife
*contains affiliate links
Anonymous says
The Metric measurements indicate that you need 56.16 kg salsa for the recipe. Now I like salsa but that seems like a bit much.
Melissa Erdelac says
Ha! Thanks for pointing that out! It’s an automatic converter so I didn’t even realize. I’ll make the change now!
Best,
Melissa
Amie says
I have made this several times. It’s easy (and I hate to cook), tastes great, and is wonderful comfort food.
Melissa says
Thank you, Amie! I’m so glad to hear!
Laurie says
Hi I needed to reprint this recipe and noticed a change in the amount of broth, salsa, and rice from my previous copy. Just wondering why. My Kids love it. Thanks.
Melissa says
Hi Laurie,
So glad your kids enjoy it! Mine do as well! I included in the recipe notes, on the recipe card, the original ingredient amounts. Originally the recipe was created for a Vigo brand bag of seasoned rice. Personally I don’t like shopping or trying to locate speciality ingredients, so I changed the rice to long grain white and decreased amount to make the filling a little less “heavy.”
Best,
Melissa
Ellen says
This was a hit in our Mexican-food-loving household. So easy that all the ingredients are in one simple dish. It doesn’t seem too heavy either, which Mexican food can be known for. Definitely try this recipe!!!
Melissa says
Hi Ellen,
Thank you so much for the kind words! I really appreciate you taking the time to write. It always makes my day!
Best,
Melissa
Penni says
I’ve made this a few times and it’s always a hit. I like that it’s all in one pan and so easy. I add extra cheese.
Melissa says
Hi Penni,
I agree! For me, it’s a lot easier than prepping a bunch of tacos and way easier clean up. Adding more cheese is never a bad idea! Thanks for taking the time to write.
Best,
Melissa
Christina says
Can I use rotisserie chicken? When would I put it in?
Melissa says
Hi Christina,
Yes, using rotisserie chicken is fine. Just add it when you put in the black beans, corn, sour cream, and cilantro.
Enjoy!
Melissa
Kels says
Do I have to use sour cream? Would the recipe work well without it?
Melissa says
Hello!
No, you can definitely omit the sour cream. It will be fine without it!
Best,
Melissa
Valerie Eden says
I love this recipe.i make it often and use rotel tomatoes if I don’t have salsa. Everyone loves it. Comfort food extravaganza. I would like a recipe for yellow rice if possible. Thank you Melissa. Valerie
Melissa says
Hi Valerie,
Thank you so much for taking the time to write in. I love the rotel tomatoes suggestion. Thanks for sharing!
Best,
Melissa
C.J. Ruane says
Can this be frozen?
Melissa says
Hello,
Yes! This casserole is very freezer-friendly.
Best,
Melissa
Kimberley says
I would like to make this for my daughter and son-in-law. They just had a baby and I am trying to make them some easy meals. Can I make it and bring it to them without baking it right away? If so how long could they keep it before baking? I think it might just be a day.
Thank you so much!
Melissa says
Hi Kimberly,
Use this can definitely be made ahead of time. If making and assembly the casserole in its entirety it will keep 1 day before baking. The other option is to prepare the skillet portion up to two days ahead and refrigerate in an airtight container. When ready to serve, layer casserole as instructed. Either option will have to bake 10-15 minutes longer than recipe calls for. Hope this helps!
Best,
Melissa
Judy Harris-Betts says
Super easy………..excellent…..will make again!
Melissa says
Thanks so much, Judy. So glad you enjoyed it!
Best,
Melissa
Amy says
We really liked this recipe. I did not have salsa so I used a can of Rotel. We also did not use sour cream and we substituted chips with corn tortillas.
Melissa says
Thanks for sharing and adding all the tips! Glad you enjoyed it. 🙂
Best,
Melissa
Erin says
This is going in tbe oven right now. I cant wait to taste it!
Melissa says
I hope you love it as much as we all do!
Aaire says
Wow, Its in the oven now. So easy to make. I sneaked a taste and it’s delicious. Thanks for the recipe.
Melissa says
You are so welcome and thank you for the kind words. Glad you enjoyed it!
Sherry says
Looks awesome
April Alford says
Mmm looks good!! , hope i win
Rita Preston says
I wanna win😍
Melissa says
I hope you do!
Lisa Mullen says
Never had their mexican rice! Would be great as a side for taco night or in burritos!
Melissa says
Yes, for sure. It goes perfectly!
Gloria says
I will definitely try this look delicious
Melissa says
Thank you Gloria!
Terry Conour says
I am looking forward to trying the yellow rice with some pork!
Karen Kennedy says
I made your Mexican Chicken casserole for dinner tonight-it was a big hit! Easy and flavorful.
Melissa says
Thank you so much Karen for taking the time to let me know. That makes me happy and I’m glad you enjoyed it!
Barbara says
I really want to try the Vigo Cilantro Lime Rice-something different for me!
Ann Pastorello says
Looks great!
Jamie says
This recipe is literally making my stomach growl and mouth water… I can’t wait to try it out!
Kathy Jensen says
I’ll be adding the black beans and rice with my taco meat. YUM!
Christi Keene says
I’m picking up the ingredients this weekend! Yum!
Karen Kennedy says
Looks delicious! Picking up the ingredients and making it this weekend.
Melissa says
That’s great. I hope you love it as much as our family does! Thank you, Karen.
Darlene (Bubbie) says
I love Vigo! Your recipes are fantastic!
Melissa says
Thank you! That means a lot 🤗
Maria Lozada says
The Vigo Red Beans & Rice is something I’d love to try. I must avoid gluten at all costs, and I love the different varieties offered by Vigo.
Julie Benting says
The black beans and rice! One of my favorite combos.
Linda says
I will be using the Virgo Mexican Rice. I have Celiac Disease, and was excited to see it is gluten free:) I will make the taco casserole with it. Sounds so yummy!!
Melissa says
Yes, isn’t that fantastic? Love the peace of mind with Gluten Free clearly labeled.
Joni Gomes says
Loving these flavors! So easy to make who would have thought! Thank you for the step=by-step images, those are so helpful!
Melissa says
Thanks Joni! It is really easy to throw together.
Breanna says
That looks delicious and even the cilantro lime rice mix sounds like another delicious meal that you’ll need to create. 😊
S says
I used to buy this brand of rice all the time but the local supermarket stopped carrying it! My kids love the red beans and rice kind. I never saw the cilantro one but would love to try it. The recipe looks great!
Dana says
My husband loves Mexican food, so I can’t wait to try the Mexican casserole. It looks easy to make (a must for me) and I love the additional suggested variations to try.
Joan Bukovac says
I would like to try the lime rice it does sound very different and would jazz uo many recipes
Brett says
Love cook a good casserole and use it for weekday lunches as well. Every weekend I make a new recipe, and this Mexican casserole looks perfect!
Melissa says
Yes, this would be perfect for that because it makes a lot!
Megan Porta says
This is the PERFECT solution to the constant serving and plating on taco night…brilliant! YUM!
Melissa says
Yes, taco night is no fun for a parent with small kids 🙁
Lisa Langston says
I love Balsamic Vinegar so I would love to try theirs!!!!!!!!!!!!!!!!!!!!! Plus all their other products!
Katherine Galstad says
Would love to try any flavor of the Vigo Rices. They look interesting and easy.
Tanya says
This looks delicious! I know my family would definitely gobble this up – I’ll be trying it very soon!
Melissa says
Hope you love it!
Heather says
this looks delicious and I love the vigo rice
Nan Becknel says
I would love to try the Cilantro Lime Rice. Might use it in this recipe or switch it to Shrimp with avocado and cherry tomatoes.
Melissa says
That’s a fantastic idea. I didn’t even think of shrimp. YUM! Thanks for inspiring me 🙂
Cat says
This looks delicious! I have been getting into quick casseroles like this lately. I would love to try to think of one to make with their white and wild rice : )
Melissa says
Yes, can’t beat casseroles this time of year!