If you’re craving a dish that brings together melty cheese, tender chicken, and vibrant flavors all in one comforting package, this Mexican Chicken Casserole Recipe is an absolute must-make. It’s the perfect blend of creamy, cheesy, and savory all baked into a dish that feels like a warm hug on a plate. Whether you’re feeding a crowd or treating yourself to a tasty weeknight dinner, this casserole delivers that crave-worthy combination of textures and traditional Mexican-inspired flavors that’ll keep you coming back for seconds.
Ingredients You’ll Need
To make this Mexican Chicken Casserole Recipe, you only need a handful of simple ingredients that work beautifully together. Each one plays a critical role in creating the dish’s signature creamy, cheesy, and slightly tangy flavor profile, while also adding fresh brightness and a touch of spice.
- Chicken breasts: 2 pounds of either small or medium-sized breasts, sliced to ensure quick and even cooking.
- Salt and black pepper: The perfect seasoning duo to enhance the natural flavor of the chicken without overpowering it.
- Mexican shredded cheese: 8 ounces divided; brings gooey, melty richness that ties the casserole together.
- Sour cream: 1 cup of full-fat sour cream adds a creamy tang and luscious texture.
- Diced green chilis: Two 7-ounce cans, juice included, provide a gentle kick and lovely earthiness.
- Avocado: One small diced avocado to top with buttery creaminess and a fresh contrast.
- Roma tomato: Adds a juicy pop of color and freshness that balances the richness.
- Cilantro: Two tablespoons chopped, perfect for a bright, herbaceous finish.
- Butter for the dish: For greasing and adding subtle flavor to the base of the casserole.
- Cooking oil: For sautéing the chicken, ensuring a golden, flavorful crust.
How to Make Mexican Chicken Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to a lively 400 degrees Fahrenheit. While it heats, butter a 9×13-inch casserole dish thoroughly so the chicken doesn’t stick and picks up a subtle buttery note during baking.
Step 2: Season and Slice the Chicken
Cut the chicken breasts in half lengthwise to ensure they cook quickly and evenly. Season both sides liberally with salt and pepper, setting the stage for beautifully crisped chicken with balanced seasoning.
Step 3: Sauté the Chicken to Golden Perfection
Heat 2 tablespoons of oil in a large skillet over medium heat. Once shimmering, place your chicken pieces in a single layer. Cook them about 3 minutes on each side until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. This step adds a flavorful crust that makes every bite delightful. Remember to cook in batches to avoid crowding and add more oil if needed.
Step 4: Arrange the Chicken in the Casserole Dish
Lay the sautéed chicken flat in your buttered casserole dish, making sure the pieces don’t overlap too much. This allows the sauce and cheese to coat each piece perfectly for consistent flavor.
Step 5: Create the Sauce and Bake
In a medium mixing bowl, combine two-thirds of the shredded Mexican cheese, the full cup of sour cream, and both cans of diced green chilis with their juice. Pour this creamy, spicy mixture evenly over the chicken, then sprinkle the remaining cheese over the top. Bake uncovered in your preheated oven for 15 minutes or until the cheese is beautifully melted and the sauce bubbles around the edges.
Step 6: Add Fresh Garnishes and Serve
Once out of the oven, top your Mexican Chicken Casserole Recipe with diced avocado, juicy Roma tomato, and fresh chopped cilantro. These additions provide a vibrant contrast in texture and flavor that truly elevates the dish.
How to Serve Mexican Chicken Casserole Recipe
Garnishes
The finishing touches are crucial. Fresh diced avocado adds creamy richness, juicy tomatoes bring brightness, and cilantro injects that zesty herbal note that lifts every bite. These garnishes not only look beautiful but make the dish taste even more vibrant and balanced.
Side Dishes
This casserole pairs wonderfully with simple sides like a crisp green salad, Mexican-style rice, or even warm corn tortillas. These options help soak up any extra sauce and add a variety of textures for a complete meal that pleases everyone.
Creative Ways to Present
For a lovely presentation, serve the casserole straight from the dish at the table so guests can help themselves. You might also portion it out over a bed of cilantro-lime rice or alongside grilled veggies. Adding a small bowl of salsa or guacamole on the side invites customization and extra freshness.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors continue to marry, making reheated servings just as enjoyable. Be sure to give it a good stir before reheating to distribute the sauce evenly.
Freezing
This Mexican Chicken Casserole Recipe freezes well, making it a great option for meal prep. Cool the casserole completely, then cover tightly and freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
Reheat your leftovers gently in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until warmed through. Cover with foil to prevent the cheese from drying out. You can also reheat single portions in the microwave, just be sure to check frequently so the chicken stays moist and tender.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using cooked rotisserie chicken is a quick shortcut. Just shred it and layer it in the casserole before adding the sauce and cheese. It saves time without compromising any deliciousness.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt works beautifully as a tangy, creamy alternative that won’t overwhelm the dish.
Is this casserole very spicy?
Not at all—it has just a mild, pleasant kick from the green chilis. You can adjust the heat by using mild or hot diced chilis based on your preference or omit them entirely for a milder version.
Can I add other vegetables?
Definitely! Bell peppers, corn, or black beans would all blend nicely into the casserole for extra texture and flavor while staying true to the Mexican-inspired theme.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165 degrees Fahrenheit. You can also cut into a piece to check there’s no pink inside and that the juices run clear.
Final Thoughts
If you want a recipe that feels like a cozy celebration of flavors every time you make it, this Mexican Chicken Casserole Recipe will quickly become a family favorite. It’s simple to prepare, wonderfully satisfying, and perfect for feeding a group or meal prepping for the week ahead. Give it a try and watch how everyone reaches for seconds while you bask in the compliments!
Print
Mexican Chicken Casserole Recipe
- Prep Time: 3 minutes
- Cook Time: 27 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Chicken Casserole is a flavorful and creamy baked dish featuring tender sautéed chicken breasts layered with a cheesy, tangy sauce made from sour cream and diced green chilis. Topped with melted Mexican cheese and fresh garnishes like avocado, tomato, and cilantro, it’s a comforting, crowd-pleasing meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Chicken
- 2 lbs chicken breasts (4 small or 3 medium), cut in half lengthwise
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 2 Tbsp oil (for sautéing)
Casserole and Toppings
- 8 oz shredded Mexican cheese, divided (about 5.3 oz + 2.7 oz)
- 1 cup sour cream (full fat)
- 14 oz diced green chilis (two 7 oz cans with their juice)
- 1 small avocado, diced
- 1 roma tomato, diced
- 2 Tbsp cilantro, chopped
- Butter (for greasing the casserole dish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Butter a 9×13 inch casserole dish to prevent sticking and add flavor.
- Season the Chicken: Cut the chicken breasts in half lengthwise to ensure even cooking. Season both sides of each piece with salt and black pepper according to your taste preferences.
- Sauté the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the chicken pieces in a single layer. Cook for about 3 minutes on each side or until the chicken is golden and the internal temperature reaches 165°F (74°C). Work in batches to avoid overcrowding the pan, adding more oil as necessary.
- Arrange in Casserole Dish: Place the cooked chicken pieces flat in the buttered casserole dish, making sure they do not overlap too much to ensure even coverage of the sauce and toppings.
- Prepare and Add Sauce: In a medium bowl, combine 2/3 of the shredded Mexican cheese, sour cream, and the two cans of diced green chilis along with their juice. Pour this mixture evenly over the chicken in the casserole dish. Sprinkle the remaining 1/3 of the cheese over the top.
- Bake the Casserole: Bake the dish uncovered in the preheated oven at 400°F for 15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Garnish and Serve: Remove the casserole from the oven and garnish with diced avocado, diced roma tomato, and chopped cilantro. Serve warm and enjoy!
Notes
- Chicken breasts can be substituted with boneless, skinless chicken thighs if preferred; adjust cooking time accordingly.
- For a spicier version, add diced jalapeños or use spicy diced green chilis.
- Use low-fat sour cream to reduce calories if desired, though full-fat provides better creaminess.
- This casserole pairs well with a side of Mexican rice or a fresh green salad.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
