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