Mexican Chicken Casserole

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. 

1. Sauté onions, peppers, and garlic until almost tender. Preheat oven to 350ºF.
2. Add the chicken and cook until no longer pink on the outside. Stir in taco seasoning packet.
3. Add white rice or mexican rice, salsa, and chicken broth to skillet. Cover and simmer for 22 minutes.
4. Add black beans, cilantro, corn, and sour cream to chicken mixture. Stir to combine.
5. 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.

1. Saute the onions, garlic, and peppers until tender. 
2. Add taco seasoning, rice, chicken broth, and salsa. Bring to a boil, cover, and lower heat to a simmer. 
3. Simmer for 20 minutes, or until rice is tender. It is fine if all the liquid hasn’t been absorbed yet.
4. Add black beans, cilantro, corn, sour cream, and shredded chicken. Stir to combine.
5. 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!

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Mexican Chicken Casserole

Easy Mexican Chicken Casserole combines the best parts of taco night into an easy, family favorite mexican casserole bake.

4.49 from 41 votes

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 8

Author: Melissa Erdelac

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

US Customary - Metric

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.

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Recipe Notes

 

Variations for Mexican Casserole:

• 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. 

NOTE: Recipe was updated 3/20 to reduce the amount of rice, broth, salsa and sour cream. Original recipe was posted with 1 cup uncooked rice, 2 cups chicken broth, 2 cups salsa, and 1 cup sour cream. 

Nutrition

Calories: 612kcal | Carbohydrates: 61g | Protein: 36g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 1122mg | Potassium: 862mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1377IU | Vitamin C: 26mg | Calcium: 337mg | Iron: 3mg

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Items used to make this recipe*:

      Casserole Dish            Stainless Steel Skillet        Santoku Knife

                      

*contains affiliate links

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