Tex-Mex Chicken Casserole, the best Mexican recipe
Tex-Mex Chicken Casserole is a delicious, comforting dish that brings together tender chicken, flavorful spices, melty cheese, and a mix of beans and corn, all baked into a warm, hearty…
Tip: save now, cook later.Tex-Mex Chicken Casserole is a delicious, comforting dish that brings together tender chicken, flavorful spices, melty cheese, and a mix of beans and corn, all baked into a warm, hearty casserole. It’s packed with classic Tex-Mex flavors like cumin, chili powder, and a little bit of salsa that gives it a nice kick without being too spicy. It’s the kind of meal that feels like a big, cozy hug on a plate.
I love making this casserole when I want an easy dinner that feeds a crowd or when I’m craving something cheesy and satisfying. What I really enjoy is how simple it is to throw everything together in one dish—no need to fuss over multiple pots and pans. Sometimes, I’ll make extra and it turns into great leftovers that taste even better the next day when the flavors have had time to meld.
My favorite way to serve this Tex-Mex Chicken Casserole is with a dollop of sour cream, some fresh chopped cilantro, and a squeeze of lime on top to brighten up all those rich flavors. It’s perfect alongside a crisp green salad or a little bit of crunchy tortilla chips to scoop up the cheesy goodness. Whenever I make this, it easily becomes the star of the table and everyone asks for seconds!
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken breast keeps this casserole tender. Rotisserie chicken or leftovers work great, saving time and effort. For a lighter option, try skinless chicken thighs for extra juiciness.
Rice: White or brown rice can be used. Brown rice adds nuttier flavor and more fiber but takes a bit longer to cook. Quinoa or cauliflower rice are good low-carb swaps.
Salsa: Salsa adds moisture and tang. Mild salsa keeps it gentle, but medium or hot can add more kick. If you want less acidity, a tomato sauce with taco seasoning can substitute.
Beans & Corn: Black beans add earthiness, and corn brings sweetness. You can swap black beans for pinto or kidney beans, and fresh or frozen corn works well too.
Cheese: Mexican blend cheese melts beautifully and combines cheddar and Monterey Jack. If you prefer, use just cheddar, mozzarella, or pepper jack for some heat.
How to Make Sure Your Casserole is Fluffy and Not Soggy?
Moisture control is key for a perfect casserole. Here’s how to avoid it getting soggy:
- Drain beans and corn well to reduce extra liquid.
- Use cooked rice that is fluffy, not mushy. Spread it out to cool before mixing if freshly made.
- Mix salsa carefully—don’t add too much to avoid watery texture.
- Don’t cover the casserole while baking. Baking uncovered helps excess moisture evaporate and the cheese gets golden.
- Let the casserole cool for a few minutes before serving; this helps it set and hold shape when scooping.
Equipment You’ll Need
- 9×13-inch baking dish or oven-safe skillet – perfect size for layering and baking the casserole evenly.
- Mixing bowl – to combine all your ingredients smoothly.
- Spoon or spatula – for stirring and spreading the mixture easily in the dish.
- Measuring cups and spoons – for accurate seasoning and ingredient amounts.
- Oven mitts – to safely handle hot dishes from the oven.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a different protein twist that still pairs great with Tex-Mex spices.
- Add diced bell peppers or jalapeños for extra crunch and a mild to moderate spicy kick.
- Mix in black olives or green chilies for added depth and a slight tang.
- Stir in a cup of cooked quinoa or cauliflower rice to boost nutrition and texture variety.
How to Make Tex-Mex Chicken Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked, shredded chicken breast
- 2 cups cooked rice (white or brown)
- 1 cup salsa (mild or medium, based on preference)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack blend)
- ½ cup chopped green onions (plus extra for garnish)
- 1 medium tomato, diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20-25 minutes to bake, for a total time of roughly 35 to 40 minutes. It’s a quick and easy dish to make after a busy day!
Step-by-Step Instructions:
1. Preheat and Mix:
Start by preheating your oven to 375°F (190°C). In a large bowl, mix together the shredded chicken, cooked rice, salsa, black beans, corn, cumin, chili powder, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Stir everything well so all the flavors come together.
2. Add Cheese and Green Onions:
Now add 1 ½ cups of shredded cheese and the chopped green onions to the mixture. Stir again until it’s nicely combined.
3. Bake the Casserole:
Grease a 9×13-inch baking dish or use an oven-safe skillet. Spread the chicken and rice mixture evenly in it. Sprinkle the remaining ½ cup of cheese on top. Place it in the oven and bake uncovered for 20-25 minutes, or until the cheese melts, bubbles, and starts to turn golden brown.
4. Garnish and Serve:
Once baked, take the casserole out of the oven and let it cool for a few minutes. Garnish your dish with diced tomatoes, extra chopped green onions, and fresh cilantro. Serve warm with a dollop of sour cream if you like.
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to fully thaw the chicken before cooking and shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps keep the texture tender and prevents extra moisture in the casserole.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the chicken and add more beans, like pinto or kidney beans, or use a plant-based protein substitute. You can also add extra veggies like bell peppers or zucchini to keep it hearty.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can mix all the ingredients and assemble the casserole in the baking dish, then cover and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or salsa if it seems dry.
