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!
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 Mexican Casserole 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.
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.
- Ground Pork Tacos – An easy and healthy paleo dinner option that’s quick to make for a weeknight.
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
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!