Mexican Chicken Casserole
This Mexican Chicken Casserole is a cheesy baked dinner with rotisserie chicken, black beans, fire-roasted corn, diced tomatoes with green chilies, a creamy queso-style sauce, crushed tortilla chips, and fresh toppings. Let it rest after baking so it stays creamy and scoopable.
Servings: 6
Calories:
Ingredients
- 3 cups cooked shredded chicken like rotisserie
- 1 15 ounce can black beans, rinsed and well drained
- 1 15 ounce can fire roasted corn, drained well
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chopped white onion
- 2 cups whole milk
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt adjust to taste
- 2 ounces cream cheese
- 2 cups shredded Mexican cheese divided
- 1 10 ounce can diced tomatoes with green chilies
- Crushed tortilla chips
Topping:
- Fresh cilantro
- Sliced jalapeños
- Sour cream drizzle
- Pico de Gallo
Instructions
- Set your oven to 375°F. Gently toss together the rotisserie chicken, black beans and fire roasted corn in a bowl.
- Spread the mixture out in a 9x13 inch baking dish.
- Melt the butter in a large saucepan, then add the chopped onion and cook until softened.
- Sprinkle the flour over the onions and whisk continuously for about a minute.
- Slowly pour the milk into the saucepan and lower the heat to low. Whisk until combined, then bring the milk to a low simmer for about 1-2 minutes until it begins to thicken. Whisk in the chili powder, cumin, smoked paprika and salt.
- Melt the cream cheese in the milk and then add 1 1/2 cups of the shredded Mexican cheese 1/2 cup at a time until fully melted.
- Spill out about half of the water from the diced tomatoes and then add the whole can into the queso sauce. Stir well and bring to a low simmer for about 1-2 minutes.
- Pour the sauce over the chicken layer, allowing it to cover the whole dish.
- Add the crushed tortilla chips over the top in a thick layer. Cover the top with the remaining shredded cheese. Cover with foil and bake for 15 minutes.
- Uncover the casserole and bake for 6-8 more minutes until the cheese is melted and golden.
- Allow the casserole to set for 5-7 minutes and top with a drizzle of sour cream, some fresh chopped cilantro, sliced jalapeños and pico de Gallo.
Notes
Use cooked chicken: Rotisserie chicken is the tested shortcut, but other cooked shredded chicken works too.
Drain canned ingredients well: Drain the beans, corn, and some of the tomato liquid so the casserole does not turn watery.
Watch the sauce: Keep the milk mixture at a low simmer and whisk often so it stays smooth.
Use cooked rice only: If adding rice, make sure it is already cooked before stirring it into the casserole.
Add chips before baking: Add the crushed tortilla chips right before baking, especially if assembling the casserole ahead.
Rest before serving: Let the casserole sit for 5 to 10 minutes after baking so it scoops better.
Add fresh toppings last: Sour cream, pico de gallo, cilantro, avocado, and jalapeños are best after baking.
Drain canned ingredients well: Drain the beans, corn, and some of the tomato liquid so the casserole does not turn watery.
Watch the sauce: Keep the milk mixture at a low simmer and whisk often so it stays smooth.
Use cooked rice only: If adding rice, make sure it is already cooked before stirring it into the casserole.
Add chips before baking: Add the crushed tortilla chips right before baking, especially if assembling the casserole ahead.
Rest before serving: Let the casserole sit for 5 to 10 minutes after baking so it scoops better.
Add fresh toppings last: Sour cream, pico de gallo, cilantro, avocado, and jalapeños are best after baking.
