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A close-up shot of a spoonful of cheesy chicken tortilla casserole, showing the layers of chicken, beans, corn, and melted cheese.

Mexican Chicken Casserole (The Easiest, Cheesiest Recipe!)

This easy Mexican Chicken Casserole is a creamy, cheesy, and savory dish made with shredded chicken, tortillas, and a rich enchilada sauce. The perfect one-pan dinner for any night of the week and a guaranteed family favorite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked, shredded chicken a rotisserie chicken works great
  • 12 corn tortillas cut into quarters
  • 15 oz red enchilada sauce
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 3 cups shredded Mexican cheese blend divided
  • 4 oz diced green chiles drained
  • 15 oz black beans rinsed and drained
  • 1 cup frozen or canned corn drained
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Fresh cilantro, for garnish optional
  • Diced avocado, for garnish optional

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, green chiles, black beans, corn, chili powder, cumin, garlic powder, and half (1.5 cups) of the shredded cheese. Stir until well combined.
  3. Spread about 1/2 cup of enchilada sauce evenly on the bottom of the prepared dish. Arrange a layer of tortilla quarters over the sauce. Top with half of the chicken mixture. Pour about 1 cup of enchilada sauce over the chicken. Repeat with another layer of tortillas, the remaining chicken mixture, and another cup of enchilada sauce.
  4. Top the casserole with the remaining 1.5 cups of shredded cheese. Bake uncovered for 25-30 minutes, until the cheese is melted and the casserole is bubbly and heated through.
  5. Let the casserole rest for 5-10 minutes before serving. Garnish with optional toppings like fresh cilantro or avocado.

Notes

Make-Ahead Tip: Assemble the casserole completely but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the cooking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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