Description
This Mexican Chicken Casserole is the ultimate comfort food packed with shredded chicken, beans, corn, cheese, and zesty salsa. It’s creamy, flavorful, and incredibly easy to throw together—perfect for weeknight dinners or feeding a hungry crowd.
Ingredients
2 cups shredded cooked chicken
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned and drained)
1 cup salsa (thick and chunky preferred)
1 tablespoon taco seasoning
1 cup sour cream
2 cups shredded Mexican cheese blend
1/4 cup sliced black olives
1/4 cup chopped fresh cilantro (for garnish)
3 cups crushed tortilla chips or torn soft tortillas
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together the shredded chicken, black beans, corn, salsa, sour cream, and taco seasoning until fully combined.
3. Spread half of the crushed tortilla chips across the bottom of the baking dish.
4. Layer half of the chicken mixture over the chips and sprinkle with 1 cup of shredded cheese.
5. Repeat the layers with remaining chips, chicken mixture, and the rest of the cheese.
6. Add sliced black olives over the top.
7. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly.
8. Let rest for 5 to 10 minutes, then garnish with fresh cilantro and serve warm.
Notes
Let the casserole cool before storing to avoid moisture buildup.
Thick salsa helps prevent a soggy base—avoid runny varieties.
To reheat leftovers, bake covered at 350°F or microwave single portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken casserole, Mexican casserole, cheesy chicken bake