A baked casserole consisting of a creamy chicken and corn filling, layered between soft tortillas and tomato salsa, topped with golden cheese. This tasty meal is well worth the extra time and effort.
I've been wanting to make a Mexican Chicken Casserole for some time. After finally creating this recipe I can't believe I waited so long! My husband Mikey said it was the best meal he had eaten in a long time - and we eat well!
The tasty casserole filling is made from a combination of spiced shredded chicken, sour cream, cream cheese, grated cheese, spring onion, capsicum and corn. The chicken casserole could truly be a stand alone dish, but is elevated even further by the tortillas, salsa and golden cheese topping. I really love Mexican-style meals and have many different options on my website.
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Ingredient notes:
- Chicken: This is a great recipe to use chicken breasts in. They are easy to cook and shred, and they won't dry out as they are mixed through the creamy chicken casserole.
- Salsa: Any type of store-bought or homemade tomato salsa can be used in this recipe.
- Spices: Cumin, garlic powder and smoked paprika are the base spices of so many Mexican-style recipes. I highly recommend adding these to your staple pantry ingredients if you haven't already.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a shallow container, mix together all of the ingredients for the spice coating. Slice the chicken breast into thin strips horizontally. Add chicken to the container and stir to coat.
Place a large, nonstick frying pan over a medium heat and cook the chicken for four minutes on each side. Remove and set aside on a plate to rest. Preheat the oven to 200°C fan bake.
To the same frying pan, add the capsicum, corn and spring onion. Cook while stirring for five minutes, until the capsicum starts to soften. Add the cream cheese and sour cream. Mix until melted and combined. Turn the heat off, then add 100g of the grated cheese.
Shred the chicken with forks, then add to the pan along with any juices from the resting plate. Mix everything together and season to taste with salt and pepper.
In a large baking dish, add a couple of tablespoons of salsa and spread to coat the base. Add 2 tortillas, then top with half of the chicken and cream cheese mixture, spreading it out the edges. Add half of the tomato salsa, also spreading out to the edges. Repeat with two more tortillas and the remainder of the chicken mix and salsa.
Top with 2 more tortillas, then scatter over the remainder of the grated cheese. Bake for 20 minutes, then turn the oven to fan grill, and cook for five minutes until the cheese is golden and bubbling.
Remove from the oven and leave to sit for 10 minutes before serving with a side salad or steamed vegetables of your choice.
Recipe FAQs:
Yes it could. Simply replace the regular tortillas with a gluten free alternative. As always, ensure you check the labels on your other ingredients to ensure they are gluten free.
Yes it can. The best possible time to freeze this casserole would be after assembling it, but before cooking it. This helps to keep the tortillas from going soggy. This would be ideal if you were doubling the recipe and wanted to cook one and freeze one. Or, you could make the standard recipe amount, but put it into two smaller dishes, one to be frozen for later.
Absolutely, either will work well in this recipe. Another alternative could be a layer of plain corn chips.
Storage:
Store any leftover Mexican Chicken Casserole in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
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Mexican Chicken Casserole
A creamy chicken casserole layered with tortillas and tomato salsa, topped with cheese and baked until golden.
Ingredients
Spice Coating
- 1 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
Casserole
- 450g chicken breast
- 1 yellow capsicum, sliced
- 1 can corn kernels, 400g, drained
- 1 spring onion, finely chopped
- 250g light cream cheese
- 100g sour cream
- 250g grated cheese
- 1 jar tomato salsa, 375g
- 6 medium tortillas
Instructions
- In a shallow container, mix together all of the ingredients for the spice coating. Slice the chicken breast into thin strips horizontally. Add chicken to the container and stir to coat.
- Place a large, nonstick frying pan over a medium heat and cook the chicken for four minutes on each side. Remove and set aside on a plate to rest.
- Preheat the oven to 200°C fan bake.
- To the same frying pan, add the capsicum, corn and spring onion. Cook while stirring for five minutes, until the capsicum starts to soften.
- Add the cream cheese and sour cream. Mix until melted and combined. Turn the heat off, then add 100g of the grated cheese.
- Shred the chicken with forks, then add to the pan along with any juices from the resting plate. Mix everything together and season to taste with salt and pepper.
- In a large baking dish, add a couple of tablespoons of salsa and spread to coat the base.
- Add 2 tortillas, then top with half of the chicken and cream cheese mixture, spreading it out the edges. Add half of the tomato salsa, also spreading out to the edges.
- Repeat step 8 with two more tortillas and the remainder of the chicken mix and salsa.
- Top with 2 more tortillas, then scatter over the remainder of the grated cheese.
- Bake for 20 minutes, then turn the oven to fan grill, and cook for five minutes until the cheese is golden and bubbling.
- Remove from the oven and leave to sit for 10 minutes before serving with a side salad or steamed vegetables of your choice.
Notes
- Gluten Free tortillas could be used.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 601Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 137mgSodium: 1412mgCarbohydrates: 38gFiber: 4gSugar: 9gProtein: 42g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tracey says
I made this today and it is delicious. I added another 1/2 teaspoon of cumin and a 1/2 tspn of ground oregano and and 3 x jarred piquillo peppers chopped to the creamy mixture. Also put a tspn of jar minced chili and a tblspn of home-made sweet tomato relishing a few tblspns of water to the salsa just to make a bit m9re moisture for the tortillas to soak up..
Megan says
Mexican Chicken Casserole - I purchased cottage cheese instead of cream cheese and it was still amazing, first cooking this one and the kids loved it!
VJ cooks says
That's so good to know, thank you for the feedback!
Kassie Muliaga says
Wow these recipes are fabulous I will try to make the make this Mexican chicken casserole looks delicious.
Thank you for sharing.
Vanessa Brom says
My family love this recipe, big cream cheese fans. I used red onion instead of capsicum, half the corn and a tin of kidney beans, this recipe is so versatile. So easy and straightforward, love all your recipes, thank you
VJ cooks says
That's awesome, thanks for the feedback Vanessa. Yes, I'm all about adaptable recipes!
Kirsty says
Made this today but doubled it for a huge batch to serve 12. I added 4 gloves of garlic and 2 chopped onions (instead of spring onion) to the chicken mixture. I also added 2 tins of red kidney beans and 1/4C of water to the salsa (I used 900g as it was cheaper to buy 3 x 300g jars). It was completely delicious and everyone loved it. Next time I will try adding some smoked paprika and/or chipotle to the chicken seasoning too. Another deliciously fab and flexible recipe! I've really loved all of your recipes that I have tried so far. Thanks Vanya! 😀
VJ cooks says
Thank you so much Kirsty. That's awesome that you were able to adapt the recipe as you needed to!
Kirsty says
Doubled this and added 2 onion (I had no spring onion), 4 garlic cloves, a can of red kidney beans + 1/4C water and a couple of capsicums. Was easy, delish and everyone loved it! I used full fat cream cheese, as that's what I had, and it was quite rich so I will definitely use low fat (as per recipe) next time. Thanks Vanya for another fabulous recipe!
VJ cooks says
Yum, that sounds great! I'm all adapting recipes to what I have in the cupboard already.
Rachael Haviv says
Made this for dinner tonight and what can I say except YUMMM!!
This is perfect for anyone who enjoys Mexican flavours as well as a pretty easy to make recipe.
The only thing I did different was use smoked paprika instead of plain- and only because I like those smoky flavours in Mexican food.
I highly recommend anyone try this for a fast and family friendly dinner.
I guarantee you’ll be making it again and again.
VJ cooks says
Thank you for the lovely feedback, Rachael! Yes, paprika and smoked paprika can be used interchangeably most of the time!