If you’re craving something cheesy, hearty, and just the right kind of spicy to make dinner exciting again, Mexican Chicken Casserole is about to become your new go-to. It’s the kind of dish that makes your house smell like a Tex-Mex dream and gets the whole family gathered around the table—even the picky eaters (yes, even that one).
Busy weeknight? Check. Hungry family? Double check. Half a bag of Doritos staring at you from the pantry? Girl, we’ve got dinner handled.
Table of Contents
Why You’ll Love This Mexican Chicken Casserole
This isn’t just any chicken casserole—this is Mexican Chicken Casserole, and she’s bringing flavor to the potluck, comfort to your couch nights, and a little sass to your Tuesday.
You’ll love this dish because:
- It uses rotisserie chicken, which means zero stress and maximum flavor.
- It’s one dish, easy clean-up.
- It feeds a crowd (or gives you leftovers that taste even better tomorrow).
- And did I mention there are Doritos involved?
You can prep it ahead, pop it in the oven when you’re ready, and boom—dinner magic.
Ingredients You’ll Need
Before we dive in, here’s what you’ll need to bring this beauty to life:
- 3 cups crushed tortilla chips or Dorito Nacho Cheese chips, divided
- 15 oz. black beans (drained & rinsed)
- 2 cups chopped cooked chicken (rotisserie works wonders)
- 1 tsp ground cumin
- 21 oz. cream of chicken soup (two 10.5 oz. cans, don’t add any water or milk)
- 10 oz. can of Rotel tomatoes (undrained)
- 2 cups shredded jack cheese
- 2 cups shredded medium cheddar cheese
- 1 fresh tomato, diced
- 1 bunch cilantro, chopped
- Jalapeños, optional (but highly recommended if your crew loves a kick!)
Step-by-Step: How to Make Mexican Chicken Casserole
1. Prep Your Pan
Preheat your oven to 350°F and spray a 13×9 casserole dish with non-stick spray.
2. Chip Base
Lightly crush your tortilla chips or Doritos. Sprinkle 1 cup of those crunchy beauties across the bottom of your baking dish.
3. Add Chicken and Beans
Layer the diced chicken and black beans evenly over the chip layer.
4. Creamy, Zesty Layer
In a small bowl, stir cumin into the cream of chicken soup (no water or milk!). Gently spread this over the chicken and beans. Then spoon the Rotel tomatoes (juice and all!) right over that layer.
💡 Optional: Stir in a 4 oz. can of diced green chiles with the soup for an extra flavor bump.
5. Cheese, Please
Sprinkle jack and cheddar cheeses over the top of the tomato layer. Go ahead—this is not the moment to skimp on the cheese.
6. Top It Off
Add the remaining 2 cups of crushed chips to the very top.
7. Bake
Pop it in the oven and bake for 25–30 minutes or until hot, bubbly, and golden cheesy perfection.
8. Garnish & Serve
Top with fresh diced tomatoes, chopped cilantro, and jalapeños if your people like a little heat. Serve it up warm and watch it disappear.
Tips & Tricks for the Best Mexican Chicken Casserole
- Make-ahead magic: Assemble everything except the final chip layer, cover and refrigerate. Add chips right before baking to keep them crispy.
- Swap ideas: Doritos bring a cheesy twist, but plain tortilla chips keep it classic. You do you.
- Don’t drain the Rotel! That juice adds so much flavor and keeps everything moist.
- Want it spicier? Use hot Rotel or add diced jalapeños right into the cheese layer.
A Little Kitchen Story
The first time I made this casserole, it was on a rainy Wednesday with two hungry kids, a grumpy husband, and no desire to cook anything fancy. I had a rotisserie chicken, a half-bag of Doritos, and zero expectations. But wow—when I pulled this bubbly, cheesy dish out of the oven, it smelled like a hug in casserole form. Now it’s a family staple, and even my picky eater asks for “the cheesy chicken thing with the chips.”
FAQs About Mexican Chicken Casserole
Can I use another type of bean?
Absolutely! Pinto beans work great if black beans aren’t your thing.
Can I make this Mexican Chicken Casserole ahead of time?
Yes! Just leave the final chip topping off until right before baking so they stay crispy.
What should I serve with this?
It’s a meal on its own, but a side of guac, some corn on the cob, or a crisp green salad rounds things out beautifully.
Can I freeze it?
You can freeze it before baking—just don’t add the chips until you’re ready to reheat.
Conclusion
Whether you’re feeding a busy family, bringing something crowd-pleasing to a potluck, or just want to spice up dinner without a ton of effort, Mexican Chicken Casserole is your weeknight hero. It’s cozy, flavorful, and as easy as it is satisfying.
So grab those chips and let’s make some magic—chicken magic, of course. 🌟
You Might Also Love These Delicious Chicken Recipes
If this Mexican Chicken Casserole lit up your dinner table, just wait until you explore more comforting and flavor-packed meals from Chicken Magic Recipes. Whether you’re craving something with a little heat, a Tex-Mex twist, or a creamy casserole moment, these handpicked favorites are ready to impress—and satisfy even the hungriest of households.
- Looking for another cheesy layered dish with a Mexican twist? You’ll fall head over heels for this Chicken Enchilada Casserole—it’s a weeknight win you’ll want on repeat.
- Need something quick, spicy, and skillet-satisfying? Don’t miss the Spicy Thai Chicken Tenders—they bring the heat in all the right ways.
- Want to try another bold Tex-Mex favorite? Check out the Mexican Chicken and Rice Bake—it’s a hearty one-pan wonder that’s perfect for meal prep or feeding a crowd.
- For those slow days (or when you want the house to smell amazing), this Slow Cooker Chicken Carnitas recipe is a hands-off hero with big flavor payoff.
Whether you’re meal planning or just browsing for tonight’s dinner idea, these recipes pair beautifully with the magic you just made in your kitchen. Keep that apron handy—we’re just getting started!
Print
Mexican Chicken Casserole
- Total Time: 45 mins
- Yield: 6 servings 1x
Description
This Mexican Chicken Casserole is a bold, cheesy, and flavor-packed comfort dish that’s easy to prep and perfect for busy weeknights. With layers of crushed tortilla chips (or Doritos!), tender chicken, creamy soup, and melted cheese, it’s the ultimate crowd-pleaser.
Ingredients
3 cups crushed tortilla chips or Dorito Nacho Cheese chips, divided
15 oz. black beans, drained and rinsed
2 cups chopped cooked chicken (rotisserie recommended)
1 teaspoon ground cumin
21 oz. cream of chicken soup (two 10.5 oz cans, do not dilute)
10 oz. can Rotel tomatoes, undrained
2 cups shredded jack cheese
2 cups shredded medium cheddar cheese
1 fresh tomato, diced
1 bunch cilantro, rinsed and chopped
Jalapeños, sliced (optional)
Instructions
Preheat oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray.
Lightly crush tortilla chips or Doritos. Spread 1 cup of them on the bottom of the baking dish.
Layer chopped chicken and black beans over the chips.
Mix cumin into the undiluted cream of chicken soup. Spread the mixture over the chicken and beans.
Spoon Rotel tomatoes (with juice) evenly over the soup layer.
Sprinkle shredded jack and cheddar cheeses evenly on top.
Add the remaining 2 cups of crushed chips as the final layer.
Bake for 25–30 minutes, until hot and bubbly.
Garnish with diced tomato, chopped cilantro, and sliced jalapeños if using.
Serve warm and enjoy!
Notes
Don’t drain the Rotel tomatoes—juice adds flavor and moisture.
Add a 4 oz. can of diced green chiles for extra kick.
You can prep everything ahead except the final chip layer. Add chips right before baking for best crunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 90 mg