This Delicious Tex-Mex Chicken Casserole is a hearty and comforting dish packed with tender chicken, melty cheese, beans, and just the right touch of spices. It’s got that perfect Tex-Mex flair—bold flavors, a little bit of heat, and all the gooey, cheesy goodness you could want in one dish.
I love making this casserole when I want something that feels like a warm hug on a plate. It’s super easy to put together, which is a big plus on busy days, and it always turns out just right. Plus, it’s one of those recipes that almost everyone enjoys, which makes it a go-to when I’m feeding family or friends.
My favorite way to serve this casserole is with a dollop of sour cream, some fresh cilantro, and a side of crunchy tortilla chips for scooping up every last bite. It’s also great for leftovers, so I usually make a little extra—something I’m always happy about the next day!
Key Ingredients & Substitutions
- Shredded Chicken
- Using cooked shredded chicken breast keeps the casserole lean and tender. Rotisserie chicken works great if you want to save time!
- Black Beans and Corn
- These add texture and heartiness. If you don’t have canned, you can use frozen corn and cooked beans instead.
- Salsa
- Salsa adds moisture and flavor. Choose mild if you’re sensitive to spice or medium to add a little kick.
- Cheddar Cheese
- Sharp cheddar melts beautifully and gives a bold flavor. Monterey Jack or a Mexican blend are tasty alternatives if you want a creamier melt.
- Fresh Cilantro & Tomatoes
- These fresh toppings brighten the dish. If cilantro isn’t your thing, parsley or green onions work well.
How Do I Get the Cheese Perfectly Melted and Bubbly?
To get that golden, bubbly cheese on top, bake the casserole uncovered at 375°F (190°C). This heat melts the cheese evenly and lets it brown slightly for extra flavor.
- Spread the cheese evenly over the casserole for consistent melting.
- Keep an eye on the last few minutes to avoid burning the cheese.
- Let the casserole cool for a few minutes after baking; this helps the cheese set a little for easier serving.
Equipment You’ll Need
- Ovenproof casserole dish or cast iron skillet – perfect for even cooking and easy serving.
- Mixing bowl – to combine all the ingredients smoothly without mess.
- Measuring spoons – make sure your spices are just right for the best flavor.
- Wooden spoon or spatula – great for mixing without scratching bowls or pans.
- Cheese grater (if using block cheese) – fresh grated cheese melts better and tastes fresher.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey to change up the protein and add more texture.
- Add diced bell peppers or jalapeños for extra crunch and a little spice kick.
- Mix in black olives for a salty, briny flavor contrast.
- Stir in a teaspoon of smoked paprika or chipotle powder to boost smoky heat.
Delicious Tex-Mex Chicken Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked shredded chicken breast
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1 cup salsa (mild or medium, your choice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For Topping and Garnish:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped tomatoes (plus extra for garnish)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Sour cream, for serving
- Cooking spray or oil for greasing casserole dish or skillet
Time Needed:
This casserole takes about 10 minutes to prepare and 20-25 minutes to bake. So, you’ll have a tasty meal ready in approximately 30-35 minutes altogether!
Step-by-Step Instructions:
1. Prepare the Oven and Mix Ingredients:
Preheat your oven to 375°F (190°C). In a large bowl, mix together the shredded chicken, black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until everything is well blended.
2. Assemble the Casserole:
Lightly grease your casserole dish or cast iron skillet with cooking spray or a little oil to prevent sticking. Spread the chicken mixture evenly into the dish. Sprinkle the chopped tomatoes over the top.
3. Add Cheese and Bake:
Cover the entire dish with shredded sharp cheddar cheese. Place it in the oven and bake uncovered for 20-25 minutes until the cheese melts and bubbles, and the casserole is heated through nicely.
4. Garnish and Serve:
Remove the casserole from the oven and let it cool just a little. Then, top it with a dollop of sour cream, chopped fresh cilantro, and some extra diced tomatoes. Serve while hot, and enjoy! This dish pairs perfectly with tortilla chips or sliced avocado if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw it completely before using. You can thaw frozen chicken in the fridge overnight or submerge it in cold water while sealed in a bag for quicker thawing. Then shred it as usual.
Can I Make the Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to step 3, cover it tightly, and refrigerate for up to 24 hours. Bake it fresh when you’re ready, adding a few extra minutes to the bake time if it’s cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heat distribution.
Can I Substitute the Cheese?
Definitely! Monterey Jack, Pepper Jack, or a Mexican cheese blend make great alternatives and melt well. If you prefer a milder flavor, mozzarella works too.