Shredded Mexican Chicken Casserole

Why You’ll Love This Recipe

This casserole combines all the bold and vibrant flavors of Mexican cuisine in an easy, oven-baked dish. It’s hearty, customizable, and ideal for feeding a crowd. You can assemble it in advance, bake it when needed, and enjoy delicious leftovers that reheat beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• shredded cooked chicken
• salsa or enchilada sauce
• cream cheese
• shredded Mexican cheese blend
• black beans, drained and rinsed
• corn
• chili powder
• cumin
• garlic powder
• onion powder
• corn or flour tortillas
• salt and pepper

Directions

1. Preheat your oven to 375°F. Grease a baking dish.
2. In a large bowl, combine the shredded chicken, salsa, cream cheese, black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Spread a thin layer of the chicken mixture across the bottom of the baking dish.
4. Add a layer of tortillas, followed by more chicken mixture and a sprinkle of cheese.
5. Repeat the layers until all ingredients are used, ending with cheese on top.
6. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.
8. Allow to rest for 10 minutes before serving.

Servings and timing

This casserole serves 6.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: about 50 minutes

Variations

• Use rotisserie chicken for even faster prep.
• Substitute pinto or kidney beans if preferred.
• Add diced green chiles or jalapeños for extra heat.
• Replace tortillas with cooked rice for a rice-based bake.
• Use low-fat cream cheese to lighten the dish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze tightly wrapped portions for up to 3 months.
Reheat individual servings in the microwave or warm the entire casserole in the oven at 325°F until heated through.

FAQs

Can I use pre-cooked shredded chicken?

Yes, pre-cooked chicken works perfectly and saves time.

Can I make this casserole ahead of time?

You can assemble it up to 24 hours in advance and bake when ready.

Can I use flour tortillas instead of corn?

Either works; corn offers more traditional flavor while flour provides a softer texture.

Can I make this casserole spicier?

Add diced jalapeños, hot salsa, or extra chili powder to increase the heat.

Can I add vegetables?

Bell peppers, zucchini, or spinach are great additions.

Can I substitute the cream cheese?

Greek yogurt or sour cream can be used, though the texture will be slightly different.

Is this casserole gluten-free?

Use corn tortillas and ensure your salsa and spices are gluten-free.

Can I freeze the casserole before baking?

Yes, assemble and freeze it; thaw overnight before baking.

What cheese works best?

A Mexican blend melts well, but cheddar, Monterey Jack, or pepper jack are also great choices.

Can I use red or green enchilada sauce?

Either works; red gives a deeper flavor, while green provides brightness.

Conclusion

This Shredded Mexican Chicken Casserole is a warm, hearty, and flavorful dish that’s easy to prepare and endlessly adaptable. Whether you’re feeding a busy family or planning for leftovers, it’s a dependable recipe you’ll turn to again and again. Enjoy the comforting layers of spices, chicken, and cheese in every bite.

Shredded Mexican Chicken Casserole

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A hearty, flavorful Mexican-inspired casserole layered with shredded chicken, salsa, spices, tortillas, and melty cheese.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baked
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 3 cups shredded cooked chicken
• 1 1/2 cups salsa or enchilada sauce
• 8 oz cream cheese, softened
• 2 cups shredded Mexican cheese blend
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 8–10 corn or flour tortillas
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F and grease a baking dish.
2. In a large bowl, combine shredded chicken, salsa, cream cheese, black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
3. Spread a thin layer of the chicken mixture on the bottom of the baking dish.
4. Add a layer of tortillas, then more chicken mixture, followed by a sprinkle of cheese.
5. Repeat layers until ingredients are used, ending with cheese on top.
6. Cover with foil and bake for 20 minutes.
7. Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and lightly golden.
8. Let rest for 10 minutes before serving.

Notes

• Use rotisserie chicken for faster prep.
• Swap black beans for pinto or kidney beans.
• Add diced jalapeños or green chiles for extra heat.
• Use low-fat cream cheese for a lighter version.
• Replace tortillas with cooked rice for a rice-based casserole.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 5g
• Sodium: 820mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 85mg