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Easy Taco Bake Mexican Chicken Casserole

This incredibly easy and flavorful Mexican Chicken Casserole combines tender chicken, beans, corn, and a zesty taco seasoning mixture, all layered with crunchy tortilla chips and melted cheese for a satisfying taco bake experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Mixture
  • 2 cups cooked chicken shredded (rotisserie chicken works great)
  • 1 tbsp olive oil
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) diced tomatoes with green chiles undrained (like Ro-Tel)
  • 1 packet (1 oz) taco seasoning mix
  • 1/2 cup chicken broth or water
For the Layers
  • 6 oz tortilla chips lightly crushed (about 4 cups), or 8-10 corn tortillas cut into strips
  • 2 cups shredded Mexican blend cheese
Optional Garnishes
  • to taste Sour cream
  • to taste Fresh cilantro chopped
  • to taste Salsa
  • to taste Avocado sliced

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Mixing bowls

Method
 

Prepare Oven and Dish
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook Chicken Mixture
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the shredded cooked chicken, rinsed and drained black beans, drained corn, undrained diced tomatoes with green chiles, taco seasoning mix, and chicken broth to the skillet. Stir everything to combine well.
  3. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally. This allows the flavors to meld and some of the liquid to reduce slightly, preventing a watery casserole.
Assemble the Casserole
  1. Spread half of the lightly crushed tortilla chips (or tortilla strips) evenly across the bottom of the prepared 9x13 inch baking dish. Ensure a good base for the casserole.
  2. Spoon half of the warm chicken mixture evenly over the layer of chips.
  3. Sprinkle 1 cup of the shredded Mexican blend cheese over the chicken mixture.
  4. Repeat the layers: add the remaining half of the tortilla chips, followed by the rest of the chicken mixture, and finally top with the remaining 1 cup of shredded cheese.
Bake and Serve
  1. Bake the casserole in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese is melted, golden, and slightly browned in spots.
  2. Carefully remove the casserole from the oven. Let it stand for 5-10 minutes before serving. This brief resting period helps the casserole set, making it easier to scoop and serve.
  3. Serve hot, garnished with your favorite optional toppings such as sour cream, fresh cilantro, salsa, or avocado slices. Enjoy your easy Mexican Chicken Casserole!

Notes

This casserole is fantastic for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven. For a spicier kick, add a pinch of cayenne pepper to the chicken mixture or use hot diced tomatoes with green chiles. You can also customize by adding different vegetables like diced bell peppers or zucchini.