Description
Spicy Mexican Chicken Casserole combines hearty ingredients from classic Southwest cuisine. Cheesy layers meld with tender chicken and zesty spices for a comforting meal you’ll savor to the last bite.
Ingredients
Scale
- 2 cups chopped cooked chicken (rotisserie chicken works well)
- 3 cups crushed tortilla chips or Dorito Nacho Cheese chips (measure after crushing)
- 2 cups shredded Jack cheese
- 2 cups shredded medium Cheddar cheese
- 21 oz (595 g) cream of chicken soup (two 10.5 oz cans, do not add water or milk)
- 15 oz (425 g) black beans, drained and rinsed
- 10 oz (283 g) Rotel tomatoes, undrained
- 1 tomato, diced
- 4 oz (113 g) diced green chiles (optional)
- 1 bunch cilantro, rinsed and chopped
- 1–2 jalapeños, sliced (optional)
- 1 tsp ground cumin
Instructions
- Preparation: Ignite the oven to 350°F, thoroughly spray a 13×9-inch casserole dish with non-stick cooking spray to prevent adhesion.
- Base Layer: Crush tortilla chips and distribute evenly across the dish’s bottom, creating a crisp foundation for the casserole.
- Protein Assembly: Layer diced chicken and black beans uniformly over the chip base, establishing a robust protein core.
- Flavor Infusion: Whisk cream of chicken soup with ground cumin until seamlessly blended, then spread across the chicken and bean layer to introduce depth and complexity.
- Moisture Boost: Cascade undrained Rotel tomatoes over the soup layer, ensuring comprehensive coverage and introducing vibrant southwestern notes.
- Cheese Transformation: Blanket the tomato layer with Jack and Cheddar cheeses, creating a molten, golden crown that promises rich, creamy indulgence.
- Textural Finale: Sprinkle remaining tortilla chips over the cheese layer and optionally scatter green chiles for an additional flavor dimension.
- Baking Brilliance: Slide the casserole into the preheated oven, baking 25-30 minutes until the dish becomes effervescent and the cheese melts into a tempting golden landscape.
- Presentation Flourish: Garnish with freshly chopped cilantro, diced tomatoes, and thinly sliced jalapeño peppers, serving immediately to capture peak warmth and aroma.
Notes
- Chip Foundation Trick: Crushing tortilla chips creates a delightful crispy base that adds unexpected texture and prevents soggy bottom layers.
- Moisture Management: Using undrained Rotel tomatoes ensures extra juiciness and prevents dry casserole syndrome while intensifying flavor complexity.
- Cheese Melting Mastery: Mixing Jack and Cheddar cheeses delivers a more nuanced, creamy topping that browns beautifully and enhances overall taste profile.
- Customization Potential: Adding optional green chiles or adjusting jalapeño quantities allows personalization for heat-tolerance levels while maintaining authentic Mexican-inspired essence.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 90 mg