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Mexican Chicken Casserole
This Mexican Chicken Casserole combines tender shredded chicken, corn, tomatoes, onions, cheddar cheese, and crushed tortilla chips in one comforting family dinner. As it bakes, the chips absorb the flavorful broth and creamy cheddar cheese sauce, creating a moist, tender, stuffing-like texture finished with melted cheese and crunchy chip topping.
Cook Time
Servings
Difficulty
1 hour
8
Easy
Prep Time
15 Minutes
Ingredients
Ingredients
Directions
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Preheat the Oven
Preheat the oven to 350°F. Lightly grease a 9 × 13-inch casserole dish.
Season the Chicken
Lay the chicken thighs flat and pat them dry with paper towels.
Season both sides evenly with the onion powder, chili powder, salt, black pepper, and minced garlic.
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Cook the Chicken
Heat the olive oil in a large skillet over medium heat.
Cook the chicken thighs in batches for approximately 5–7 minutes per side, or until the centers reach 165°F.
Transfer the cooked chicken to a plate and allow it to rest for 5 minutes. Shred or chop the chicken into bite-sized pieces.
Prepare the Casserole Mixture
Add the shredded chicken, undrained Rotel, undrained diced tomatoes, cheddar cheese soup, diced onion, corn, chicken broth, and 1½ cups shredded cheddar cheese to a large mixing bowl.
Stir until everything is evenly combined.
Add the 5 cups of crushed tortilla chips. Fold them into the mixture until they are thoroughly coated. The mixture should be thick and moist because the chips will absorb the liquid and create the casserole’s stuffing-like texture.
Taste the mixture and adjust the salt and black pepper if needed.
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Assemble the Casserole
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
Cover the dish tightly with aluminum foil.
Bake the Casserole
Bake the covered casserole for 40 minutes, or until it is hot throughout and bubbling around the edges.
Carefully remove the foil. Sprinkle the remaining ½ cup shredded cheddar cheese and a light layer of finely crushed tortilla chips over the top.
Return the casserole to the oven uncovered and bake for another 5–10 minutes, or until the cheese is melted and the topping is lightly golden.
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Rest and Serve
Remove the casserole from the oven and let it rest for 10 minutes. This gives the chip mixture time to set into its moist, stuffing-like texture.
Garnish lightly with sliced green onions, if desired, and serve warm.
RECIPE TIPS
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Tip: Place the tortilla chips in a large bag and gently crush them with your hands. Leave them in a mixture of small and medium pieces so they absorb the cheesy sauce while still giving the casserole its hearty, stuffing-like texture. Save a handful of crushed chips for the crunchy topping.
Frequently Asked Questions
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Can I use leftover chips from a Mexican restaurant?
Absolutely! Leftover restaurant tortilla chips work especially well in this casserole. Gently crush them with your hands before mixing them into the filling, and save a handful for the topping.
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Why does this casserole have a stuffing-like texture?
The crushed tortilla chips absorb the chicken broth, tomatoes, and creamy cheddar cheese soup while baking. This creates a moist, tender texture similar to stuffing.
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Can I use leftover or rotisserie chicken?
Yes. Substitute approximately 4 cups of cooked shredded chicken for the chicken thighs. This makes the casserole quicker and easier to prepare.
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Can I make Mexican Chicken Casserole ahead of time?
Yes. Assemble the filling without adding the chip-and-cheese topping, cover it, and refrigerate it for up to 24 hours. Add the topping immediately before baking and allow a little extra baking time.
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How should I store and reheat leftovers?
Refrigerate the casserole in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or cover and warm them in a 350°F oven until heated through. Add fresh crushed chips after reheating if you want extra crunch.
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For the Chicken
□ 8 boneless, skinless chicken thighs
□ 4 tablespoons extra-virgin olive oil
□ 2 teaspoons onion powder
□ 1 teaspoon dark chili powder
□ 2 teaspoons salt
□ ½ teaspoon black pepper
□ 4 teaspoons minced garlic
For the Casserole
□ Cooked and shredded seasoned chicken
□ 1 can Rotel diced tomatoes and green chilies
□ 1 can diced tomatoes
□ 2 cans cheddar cheese soup, undiluted
□ 1 large onion, diced
□ 1 cup corn, canned and drained or frozen
□ 1 cup chicken broth
□ 5 cups crushed tortilla chips
□ 2 cups shredded cheddar cheese, divided
□ Salt and black pepper, to taste
For the Topping
□ Additional finely crushed tortilla chips
□ Additional shredded cheddar cheese
□ Sliced green onions, optional, for garnish
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