Shredded Mexican Chicken Casserole Recipe
Family Favorite Mexican Cuisine.
An easy and delicious shredded Mexican chicken casserole, perfect for a comforting weeknight dinner.
I remember the first time I made this. It was a rainy Tuesday, one of those days where everything feels a little gray. I needed something bright and easy for dinner. I pulled out some leftover chicken, a can of beans, some corn... and this casserole was born. Watching my family’s faces light up as they took their first bite, well, that was all the sunshine I needed. It's become our go-to for busy weeknights ever since.
Why This Recipe Feels Like Home
- •It’s a true one-dish wonder. So simple.
- •Uses everyday ingredients you probably have on hand.
- •Perfect for using up leftover chicken.
- •The whole family loves it. No complaints, just quiet, happy eating.
- •It feels so satisfying to make and serve.
Wow, this was a lifesaver. My kids are notoriously picky, but they both asked for seconds of this casserole. It was so easy to put together, and the flavors were just perfect. This is definitely going into our regular meal rotation.
Essential Ingredient Guide
- Shredded Chicken: Honestly, a store-bought rotisserie chicken is your best friend here. It's a huge time-saver and always perfectly seasoned. If you have leftover cooked chicken, that's great too.
- Enchilada Sauce: The sauce really brings everything together. Use your favorite canned red enchilada sauce. I prefer a mild one so the kids are happy, but a medium one adds a nice, gentle warmth.
- Mexican Cheese Blend: Look for a blend with Monterey Jack, Cheddar, and Colby. It melts beautifully and gets that perfect golden-brown top. Don't be shy with it!
Complete Cooking Process
- First, just get everything out on the counter. It makes the process feel calm and organized. Open your cans, drain the beans and corn, and put your spices in a little bowl. Shred the chicken if you haven't already. It’s like setting the stage.
- In a big bowl, just gently mix everything for the filling together. The chicken, beans, corn, sauce, sour cream, spices, and half the cheese. Don't overmix, just enough to bring it all together. It should look colorful and smell amazing already.
- Now for the fun part. Layer the tortillas or chips, then the filling, then more tortillas, and finally, that glorious blanket of cheese. Pop it in the oven and let it do its magic. Your kitchen will start to smell incredible. When it's bubbly and golden, you know it's ready.
A Few Common Questions
→Can I make this ahead of time?
Yes, absolutely. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours. You might need to add 5-10 minutes to the baking time if it's going into the oven cold.
→Can I use flour tortillas instead of corn?
You can, but they tend to get a bit softer than corn tortillas. If you use them, I'd suggest using the crushed tortilla chips on top to ensure you still get a little bit of texture.
→How can I make it spicier?
Easy! You can use a medium or hot enchilada sauce, add a pinch of cayenne pepper to the filling, or throw in some pickled jalapeños.
→What should I serve with it?
It's a full meal on its own, but a simple green salad with a light vinaigrette is a lovely, fresh contrast. Sometimes we just have it with a dollop of sour cream and some sliced avocado.
Shredded Mexican Chicken Casserole Recipe
Try our shredded Mexican chicken casserole recipe! This is the perfect dish for dinner. It's easy to make and tastes great!
Timing
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Casserole
- 013 cups cooked, shredded chicken (rotisserie chicken works great!)
- 021 can (15 oz) black beans, rinsed and drained
- 031 can (15 oz) corn, drained
- 041 can (10 oz) red enchilada sauce, mild or medium
- 051 can (4 oz) diced green chiles, undrained
- 061/2 cup sour cream or plain Greek yogurt
- 071 teaspoon chili powder
- 081/2 teaspoon cumin
- 091/2 teaspoon garlic powder
- 10Salt and black pepper to taste
- 112 cups shredded Mexican cheese blend, divided
- 126-8 corn tortillas, cut into strips, or 2 cups crushed tortilla chips
For Garnish (Optional)
- 01Fresh cilantro, chopped
- 02Sliced avocado
- 03A dollop of sour cream
- 04Sliced green onions
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the shredded chicken, black beans, corn, enchilada sauce, green chiles, sour cream, chili powder, cumin, and garlic powder. Stir everything together until it's well mixed. Season with a little salt and pepper.
Stir in 1 cup of the shredded cheese into the chicken mixture.
Spread half of the tortilla strips or crushed chips evenly on the bottom of the prepared baking dish.
Spoon the chicken mixture evenly over the tortilla layer.
Top with the remaining tortilla strips or chips, and then sprinkle the remaining 1 cup of cheese over the top.
Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
Let the casserole rest for about 5-10 minutes before serving. This helps it set up. Garnish with fresh cilantro, avocado, or sour cream if you like.
Notes & Tips
- 1Feel free to add a cup of cooked rice to the filling to make it even heartier.
- 2A layer of refried beans on the bottom is also a delicious addition.
- 3Don't have a Mexican cheese blend? A mix of sharp cheddar and Monterey Jack works perfectly.
Tools You'll Need
- •Using a rotisserie chicken is a fantastic shortcut that adds so much flavor.
- •Be sure to rinse and drain your black beans well to remove excess sodium and starch.
- •Letting the casserole rest for a few minutes after baking is key. It helps the layers set so it doesn't fall apart when you serve it.
- •If you like a bit of crunch, use crushed tortilla chips for the layers instead of soft tortillas.