This Mexican chicken casserole is one of our favorites! It’s quick and easy for a weeknight too!
So, you know how the holidays are like, basically, perfection? I mean, it’s a big month-ish long celebration of happiness and love and gifts and food.
Celebrating with food is my jam.
Thanksgiving was amazing. My brother smoked a turkey and it was literally the best turkey I’ve ever eaten. The rest of the family chipped in with side dishes and there were so many to choose from that not everything fit on one plate.
There were 5 different pies at one dinner, you guys.
We had leftovers for days and it was glorious until it wasn’t. And then I just wanted Mexican food.
I mean, look. Turkey and veggies and stuffing and mashed potatoes are lovely. They are. But, enough already. Gimme a taco. I want to live life to the fullest.
This Mexican chicken casserole hit the spot!
Anyway, as soon as we finished off the last bit of mashed potatoes I was in the kitchen plotting a big Mexican feast. I needed some cilantro and hot sauce in my life and I needed them soon.
I whipped up this Mexican Chicken Casserole. This is super similar to my King Ranch casserole with just a few changes – no onions, extra cheese, different layering process. Yum!
I’ll bet this would be just as good with my Mexican pulled pork too. Ground beef would work just fine as well!
Top this with your favorite toppings – guacamole, sour cream, salsa, and always always always – lots of Cholula!
If you like Mexican food or casseroles, I think you’ll enjoy this one too! 🙂
Give this low carb chicken casserole a try next!
Mexican Chicken Casserole
Ingredients
- 2 bell peppers diced
- 1 tablespoon butter
- 2 cups cooked diced chicken
- 1 can tomatoes with chiles about 10 ounces
- 1 can condensed cheese soup about 10 ounces
- 1 cup water
- 1 packet taco seasoning
- 12 corn tortillas
- 1 1/2 cups grated cheddar cheese
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 350 degrees.
- Heat a medium skillet over medium heat and melt the butter.
- Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
- Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.
- Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.
- Chop the tortillas into bite sized pieces and sprinkle half over in the pan.
- Top with half of the cheddar and the remaining soup mixture.
- Top with the remaining tortillas and cheddar.
- Bake for 20 minutes.
- Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.
Stephanie says
“And then I just wanted Mexican food.” – BAHA. My husband and I went through the same thing, we went out for Mexican like, 2 days after Thanksgiving, enough was enough. Chips, Salsa, and Guacamole are the way to my heart. And so is this casserole…. I have a thing for casseroles and this one is a perfect weekday meal for me and the hubs!
Teresa says
Have you tried it? Â Worth saving?
Stephanie says
We totally DID make this over the weekend, and DIED. Definitely saving this one for the regular rotation, we both ate the whole thing, no leftovers!!!!!!
Karly says
AWESOME!! Glad to hear it’s a hit! 🙂
Amy @ The Blond Cook says
Ohhhhh I have been so craving Mexican food after the holidays! This right here is a win-win situation! Looks and sounds amazing!
Mindy says
Love Mexican food and this looks so delicious!
Lauren says
Girl I am right there with you on the Mexican food!! I don’t think I have stopped craving it since turkey day! I can’t wait to try this casserole! It looks oh so good!
Jessica Gavin says
Karly, this looks so yummy! I’ll take a big plate of it please 🙂
Jessica says
Anyone have a suggestion on what I can replace a can of cheese soup with?
Dayna Barret says
Velveeta w/ milk makes a great cheese sauce
heather says
Possibly a suggestion something not cheesey? Or can it be eliminated completely?
Jen says
After making various Mexican casseroles for many years, I was bored and searched the net. Tonight, I was cooking for hubby, 2 teens, an 8 yr old and a “starving” 1 year old. Nothing too spicy was on my agenda, and your recipe hit the spot. It was devoured by my crew and was told I could make it again. I love that the spicyness can be adjusted by using a low heat rating with Rotel ( used mild) and amount of taco seasoning without compromising taste. I only changed the recipe by adding pinto beans to fill up the teens and it worked.
Amy Y Lemelin says
I love this recipe! I substituted the chicken for tofu and artichoke hearts and sprinkled, cumin, cayenne, and garlic powder instead of using taco seasoning. It still hit the spot! Thank you for such a wonderful and EASY recipe!