This Mexican chicken casserole recipe is one of my go-to family-friendly dinners made with taco-seasoned chicken, beans, corn, cream of chicken soup, tortilla chips, and lots of melted cheese. It’s ready in about 40 minutes, uses simple pantry ingredients, and delivers delicious nacho flavor in an easy, cheesy, scoopable chicken bake. My kids are obsessed!
Creamy Mexican Chicken Bake with Crushed Tortilla Chips
I love chicken nachos in every form, and this Mexican chicken casserole turns my favorite appetizer into an easy weeknight dinner my kids ask for on repeat. The layered chips and creamy chicken filling give me both the crunch and comfort of traditional nachos without the mess.
I designed this casserole to be fast without sacrificing texture. Cooking the chicken breast first keeps it tender, while layering the tortilla chips (or use Doritos) instead of mixing them in helps prevent sogginess. The cream of chicken filling binds everything together to make this incredible Mexican casserole!
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Avoid Soggy Chips!
Layering tortilla chips on the bottom gives the casserole structure, while adding a second layer on top keeps some chips crisp after baking. Skipping the top layer can leave the dish soft all the way through, while mixing chips into the filling will make them soggy.
Mexican Chicken Nacho Casserole Recipe
Equipment
- 9×13-inch Baking Dish or Oven-Safe Skillet
Ingredients
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breasts (cubed*)
- ½ ounce taco seasoning (½ packet)
- salt and pepper (to taste)
- 15 ounces canned black beans (1 can, drained and rinsed)
- 1 cup canned corn (drained and rinsed; or frozen)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 10 ounces diced tomatoes with green chiles (1 can, drained)
- 16 ounces shredded Mexican cheese blend (divided)
- ¼ cup chopped fresh cilantro
- 3 cups lightly crushed tortilla chips (**)
Optional Toppings:
- sour cream
- halved cherry tomatoes
- sliced jalapeño
- chopped fresh cilantro
- lime wedges
Instructions
- Preheat the oven to 350°F. Grab a large oven-safe skillet or grease a 9×13-inch casserole dish.
- Heat the olive oil in a skillet set over medium heat. Add in the chicken and sprinkle on the taco seasoning and salt and pepper to taste.1 teaspoon olive oil, 2 boneless, skinless chicken breasts, ½ ounce taco seasoning, salt and pepper
- Cook, stirring occasionally, until the chicken is cooked through, 7-10 minutes. Remove the chicken from the skillet and place in a large bowl. Wipe out the skillet if you plan to use it in the oven.
- To the chicken add the black beans, corn, cream of chicken soup, diced tomatoes and green chilies, half of the cheese, and the cilantro. Stir to mix well.15 ounces canned black beans, 1 cup canned corn, 10.5 ounces condensed cream of chicken soup, 10 ounces diced tomatoes with green chiles, 16 ounces shredded Mexican cheese blend, ¼ cup chopped fresh cilantro
- In your skillet or casserole dish, arrange half of the crushed chips in an even layer.3 cups lightly crushed tortilla chips
- Spread the chicken mixture over the chips.
- Top with the remaining cheese and remaining chips. Bake uncovered for 20-25 minutes until the cheese is melted and the casserole is hot through.
- Add optional toppings, if desired, and serve.sour cream, halved cherry tomatoes, sliced jalapeño, chopped fresh cilantro, lime wedges
Notes
- Cut the chicken into 1-inch pieces so it stays tender and evenly cooked.
- Lightly crush the tortilla chips into bite-size pieces. Avoid turning them into crumbs or the casserole can get mushy.
- For a milder casserole, use mild taco seasoning and mild diced tomatoes with green chiles. For extra heat, add sliced jalapeños or hot taco seasoning.
- I do not recommend pre-assembling this casserole, as the tortilla chips tend to turn soggy.
- Let the casserole rest for 5 minutes before serving so it sets up and scoops more cleanly.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Mexican Chicken Casserole Step by Step
Prep: Gather the listed Mexican chicken casserole ingredients, and preheat your oven to 350°F. Grab a large oven-safe skillet or grease a 9×13-inch casserole dish. Dice the chicken, drain and rinse the beans and corn, drain the tomatoes and chiles, chop the cilantro, and lightly crush the tortilla chips.
Cook the Chicken: Heat 1 teaspoon of olive oil in a skillet set over medium heat. Add in 2 cubed boneless, skinless chicken breasts and sprinkle on ½ ounce of taco seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the chicken is cooked through to 165°F, about 7-10 minutes. Remove the chicken from the skillet and place in a large bowl. Wipe out the skillet if you plan to use it in the oven.
Mix the Filling: To the cooked chicken, add 15 ounces (1 can) of drained and rinsed black beans, 1 cup of frozen or drained and rinsed canned corn, 10.5 ounces (1 can) of condensed cream of chicken soup, 10 ounces (1 can) of drained diced tomatoes and green chilies, 8 ounces of shredded Mexican cheese blend, and ¼ cup of chopped fresh cilantro. Stir to mix well.
Spread the Chips: In your skillet or casserole dish, arrange 1½ cups of the crushed tortilla chips in an even layer.
Layer the Filling: Spread the chicken mixture over the chips.
Top and Bake: Top with the remaining 8 ounces of shredded Mexican blend cheese and the remaining 1½ cups of crushed tortilla chips. Bake in the preheated oven uncovered for 20-25 minutes, until the cheese is melted and the center is hot and bubbly.
Garnish and Serve: Add sour cream, halved cherry tomatoes, sliced jalapeño, minced fresh cilantro, and/or lime wedges, if desired, and serve hot.
How to Store and Reheat
Because this casserole uses tortilla chips, leftovers will begin to soften after about 24 hours. Mexican chicken casserole can be stored in the refrigerator for up to 3 days, but I recommend enjoying fresh for the best texture. Reheat in a 350°F oven for 20-30 minutes, or until warmed through. I do not recommend freezing this casserole.
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