Mexican Chicken Nacho Casserole Recipe

mexican chicken casserole in a pan with a spoon.

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Mexican Chicken Nacho Casserole Recipe

This creamy Mexican chicken casserole is made with taco-seasoned chicken, beans, corn, tortilla chips, cream of chicken soup, and melted cheese. A quick, family-friendly dinner that’s ready in 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American, Mexican

Servings: people

Calories: 583kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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

*If you’re short on time, skip cooking the chicken and use 2½ cups of leftover or rotisserie chicken. Omit the olive oil and mix the taco seasoning into the mixture in step 3.

**I usually make this casserole with tortilla chips, but it also works well with crushed Doritos. Cool Ranch and Nacho Cheese both add extra flavor without changing the texture.

Tips:

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.

Storage: Store Mexican chicken casserole in an airtight container in the refrigerator for up to 3 days.

Nutrition