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Slice of Mexican Chicken Casserole with sour cream, sliced avocado, green onions and tomatoes.
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5 from 5 votes

Mexican Chicken Casserole

Mexican Chicken Casserole is an easy weeknight meal that everyone loves. Layers of tender chicken, rice, and beans topped with two kinds of cheese! 

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: casserole, Chicken
Servings: 12
Calories: 627kcal
Author: Elise Donovan

Equipment

  • 9x13 inch pan

Ingredients

  • 4 chicken breasts boneless, skinless
  • 1 cup red enchilada sauce (mild or medium)
  • 7 ounces diced green chiles
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 2 cups rice uncooked (calrose rice works great if you want to have layers that are more intact-- you can pat the layers down and it stays together better-- but long grain white rice works great too)
  • 1 tablespoon cilantro chopped
  • 1 tablespoon lime juice
  • 2 cans cream of chicken soup undiluted
  • 1 cup sour cream
  • 1 1/2 cups salsa (mild or medium)
  • 1 1/2 cups cheddar cheese shredded
  • 1 1/2 cups pepper jack cheese shredded
  • 1 can corn drained
  • 1 can black beans drained and rinsed
  • optional garnish: green onion, tomatoes, sour cream, crushed corn chips, or anything else you like!

Instructions

  • In crock pot combine chicken breasts, enchilada sauce, green chiles, cumin and pepper. Cook on high for 4 hours. Take chicken breasts out of sauce and shred.
    Bowl of shredded chicken with forks for Mexican Chicken Casserole.
  • Prepare rice according to package directions with cilantro and lime juice.
    Rice cooker with cooked cilantro lime rice for Mexican Chicken Casserole.
  • In bowl, combine soups, sour cream and salsa.
    Mixing bowl with cream of chicken, sour cream and salsa sauce for Mexican Chicken Casserole.
  • Preheat oven to 350 degrees. Spray bottom of 9x13 pan with cooking spray. Spread 1/2 c. of soup mixture in bottom of pan.
    Baking dish with sauce spread on the bottom for Mexican Chicken Casserole.
  • Layer in the following order: 1/2 of the rice (press down into soup mixture), 1 1/2 c. cheddar cheese, 1/2 of shredded chicken, 1/2 can corn, 1/2 can black beans, 1/2 of soup mixture, remaining rice (press down firmly in pan), remaining shredded chicken, remaining corn, remaining black beans.
    Baking dish with black beans and corn for Mexican Chicken Casserole.
  • Top with 1 1/2 c. pepper jack cheese. Bake for 35-40 minutes until heated through.
    Baking dish with shredded pepper jack cheese on top of Mexican Chicken Casserole.
  • Garnish as desired.
    Baked Mexican Chicken Casserole with melted pepper jack cheese.

Notes

  • Store leftovers tightly covered or in an airtight container for up to five days.
  • Freeze leftovers in a freezer-safe container for up to three months.
  • Reheat in a 350 degree oven until warmed through. Allow the casserole to thaw overnight in the fridge if frozen.
  • Cook chicken in a slow cooker or instant pot.

Nutrition

Calories: 627kcal | Carbohydrates: 53g | Protein: 39g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 1188mg | Potassium: 720mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1238IU | Vitamin C: 6mg | Calcium: 508mg | Iron: 3mg