Mexican Chicken Casserole – WellPlated.com (2024)

Is there anything in life quite so beautiful as a gooey, cheesy casserole? Mexican Chicken Casserole says, “I think not.”

Now, oceansunsets, the Grand Canyon, and every Tim McGraw song ever recorded might argue for the title and tiara, but I maintain that the casserole deserves recognitionin the beauty department, especially at this most blustery time of year.

Oh sure, casseroles are ultra oozy, lose their shape immediately when cut, and are generally a food photographer’s worst nightmare, but their inherent value as a one-dish meal that’s comforting enough to cure a broken heart is worthy of respect.

The creamy, cheesy Mexican chicken casserole’s allure is at a deeper level—and I don’t simply mean that they have a good personalities.

Perhaps I am genetically disposed to love casserole recipes.

Growing up, my mom’s trusty 9×13-inch baking dish was among the most well-used and duly-splattered tools in our kitchen.

Today, now that I’m the one doing the cooking, I am all about the casserole, especially when they are as delicious and simple as this easy Mexican chicken casserole.

Casseroles are a friendly way to cook in large quantities, hit every food group in a single pan, and generate yummy leftovers for the rest of the week.

Like Chicken Nachos, casseroles can also be adapted to suit any number of tastes and are categorically creamy and cheesy, leaving me with a welcome case of the warm fuzzies.

The only thing about casseroles I will not embrace: the ubiquitous cream of chicken soup. Hate me if you will, but that is a place I will not go.

Better Ingredients for Easy Mexican Chicken Casserole

Instead of the gobs of heavy, processed add-ins, this healthy, easy Mexican Chicken Casserole uses Greek yogurt (my secret healthy swap for sour cream!), real cheese, and a mix of fresh ingredients like bell peppers and canned pantry staples like black beans to create a healthy dinner that’s still reasonably easy to prepare on a weeknight.

Simply sauté the chicken and veggies, stir in the black beans and other ingredients into the chicken mixture, top with cheese, and bake!

To serve, feel free to pile on more favorite Mexican flavors and toppings, like salsa, green onions, green chilies, or crush tortilla chips.

DELICIOUS.

Recipe Adaptations

• Mexican Chicken Casserole With Rice. I love using quinoa because of its high fiber and protein content, but if you’d prefer using rice, cooked rice (or farro or any other whole grain) can be swapped in easily to make Mexican chicken casserole with rice.All are healthy carbohydrates. See this Mexican Chicken and Rice for another version.
• Slow Cooker Mexican Chicken Casserole. Check out my Crock Pot Mexican Casserole (similar ingredients, but this one is already adapted to a crock pot, so I’m 100% sure of the results).
• Instant Pot Mexican Casserole. Another nutrient-packed, easy Mexican dinner in one pot – WIN!
• Mexican Chicken Casserole with Corn Tortillas. You might like this slow cooker Taco Casserole or this Chicken Tortilla Casserole, which have layers of them.
• Mexican Chicken Casserole Dip. And if what you were actually looking for was a dip…Ben actually eats his casserole with tortilla chips, as if he were scooping up a dip (he does the same thing with this Mexican Casserole and Healthy Beef Taco Skillet). Naturally, I scolded him but then tried a bite that way myself.

Storage Tips

• To Store. Mexican chicken casserole is fabulous leftover! Keep in fridge in airtight container for up to 5 days.
• To Reheat. Reheating Mexican chicken casserole in the oven at 350 degrees F until it’s warmed through. Cover the dish with aluminum foil to keep the top from becoming too brown. You can also reheat individual servings in the microwave. Feel free to add a little more cheese on top!
• To Freeze. Casseroles make great freezer meals! You can fully cook and then freeze the whole, or portions of, casserole for up to 3 months in a freezer-safe, airtight container. To reheat from frozen, thaw completely overnight in the refrigerator, and then reheat at 350 degrees F, about 20-30 minute cook time, until warmed through.

• Casserole Dish. The 9×13 is your gateway to infinite casserole possibilities.
• Cutting Board. I love this non-slip one.
• Dutch Oven. This baby will last your lifetime. This one is also great and easier on the wallet.

More Easy Mexican Chicken Recipes

• Chicken Enchilada Skillet
• Crockpot Mexican Chicken
• Mexican Chicken and Rice
• Instant Pot Shredded Chicken Tacos
• King Ranch Chicken
• Fiesta Chicken

Official Casserole Fan Club, member number one right here. Anyone else care to join?

We can wear sashes, create a secret handshake, and eat healthy Mexican chicken casserole directly from the pan, with or without tortilla chips.

All interested parties, raise your forks!