Our MEXICAN CHICKEN CASSEROLE is one of our most frequently cooked meals! It’s quick and easy, which is perfect for a weeknight!
It’s hard to say which I love more – a casserole or a taco.
Which is why you’ll find so many recipes from combining my two loves.
This Mexican chicken casserole is loaded with a few of our favorite taco fillings – seasoned chicken, peppers and onions, tomatoes, chiles, cheese, and corn tortillas.
How to make Mexican Chicken Casserole:
Heat a skillet over medium heat and melt your butter.
Add the peppers to the skillet and cook until softened. This may take about 5 minutes.
Add the cooked peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning. Mix this well to combine.
Pour half the mixture into a 9×13 baking dish and spread to coat the bottom of the pan. This shouldn’t use the entire mixture.
Chop tortillas into bite-sized pieces and sprinkle half of them over the pan.
Now top this with half the cheddar and what is left of the soup mixture.
And finish topping by adding the remaining tortillas and the remaining cheddar.
Bake for 20 minutes.
Sprinkle with cilantro and serve with sour cream and hot sauce if desired!
Recipe hacks:
With every casserole there are things you can do to change the taste just a little bit.
For starters, I often leave the onions out to keep my husband happy.
Switch out some of the cheddar for pepperjack for an extra creamy kick!
Skip the chicken and use ground beef, if that’s what you’ve got on hand…it’s not Mexican Chicken Casserole anymore, but it’s still good stuff.
More Mexican inspired dishes you will love!
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 9×13 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.
Nutrition Information:
This post was originally published December 2016. It was updated in December 2020.
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!
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.
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?
Jessica Gavin says
Karly, this looks so yummy! I’ll take a big plate of it please 🙂
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!
Mindy says
Love Mexican food and this looks so delicious!
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!
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? 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! 🙂