Shredded Chicken Mexican Casserole

Name: Shredded Chicken Mexican Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 cups shredded cooked chicken; 2 cups salsa; 1 can black beans, drained and rinsed; 1 cup corn kernels; 2 cups shredded cheddar cheese; 1 cup sour cream; 1 tablespoon taco seasoning; 8 flour tortillas, cut into quarters; Chopped fresh cilantro; Sliced jalapeños; Sour cream; Sliced avocado

Highlighted under: Global World Food Ideas

I love making this Shredded Chicken Mexican Casserole for family gatherings and cozy nights in. The combination of vibrant spices, tender chicken, and melted cheese creates a dish that’s bursting with flavor. It's easy to prepare and can easily be customized with your favorite toppings. Each layer of this casserole brings something special to the table, and I always find myself going back for seconds. Whether served alone or with a side salad, this dish never disappoints and is sure to become a family favorite.

Created by

Olivia Martin

Last updated on 2026-02-27T20:46:35.024Z

When I first stumbled upon the idea of a Mexican Casserole, I was immediately intrigued. I decided to experiment by shredding leftover chicken and mixing it with a medley of spices, beans, and cheese. The result was an explosion of flavors that transported me straight to my favorite taco joint. This dish has become a staple in my kitchen, and I love how versatile it is. You can easily swap in whatever ingredients you have on hand, making it a great way to use leftovers.

What truly elevates this casserole is the layering technique. Layering not only ensures every bite is packed with flavor but also helps the ingredients meld beautifully during baking. I recommend letting it rest for a few minutes before serving; this allows the casserole to set, making it easier to cut perfect portions. Trust me, the anticipation is worth it!

You Will Love This Because
Zesty spices that bring a kick to every bite
Layers of melted cheese for that gooey goodness
Perfect for meal prep or feeding a crowd

Understanding the Ingredients

The beauty of this Shredded Chicken Mexican Casserole lies in the balance of flavors and textures provided by its ingredients. The shredded chicken serves as a hearty base, while the addition of salsa introduces a vibrant freshness that counters the richness of the cheese. Opt for a salsa that matches your heat preference, whether mild or spicy, as this will influence the overall flavor profile of the dish. You can even make your own salsa at home for a more personalized touch.

Black beans not only contribute protein but also help to enhance the overall texture. To prevent them from becoming mushy during baking, ensure they are well drained and rinsed. This simple step can prevent your casserole from turning watery, allowing the layers to stay distinct and delicious. Similarly, the corn kernels add a subtle sweetness and a delightful crunch, contrasting beautifully with the creaminess of the sour cream and cheese.

Layering Techniques

When layering your casserole, it's essential to start with a thin layer of the chicken mixture to avoid the tortillas becoming too soggy. To achieve the perfect balance, place the tortillas directly over the filling, lightly pressing down to ensure they adhere, which will help them maintain structure during baking. This method allows the flavors to meld together without losing the individual qualities of each component.

During the second layer, using a generous amount of cheese can create a beautiful crust on top that holds the casserole together. Feel free to mix different types of cheese, such as Monterey Jack or pepper jack, to introduce varied flavors while keeping that gooey texture. If you find that the cheese is browning too quickly, tent the casserole with foil during the last few minutes of baking to ensure everything is cooked through without burning.

Ingredients

For the Casserole

3 cups shredded cooked chicken
2 cups salsa
1 can black beans, drained and rinsed
1 cup corn kernels
2 cups shredded cheddar cheese
1 cup sour cream
1 tablespoon taco seasoning
8 flour tortillas, cut into quarters

For Garnish (optional)

Chopped fresh cilantro
Sliced jalapeños
Sour cream
Sliced avocado

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Filling

In a large bowl, combine the shredded chicken, salsa, black beans, corn, sour cream, and taco seasoning. Mix until well combined.

Layer the Tortillas

Spread a thin layer of the chicken mixture in the bottom of a greased 9x13 inch baking dish. Layer half of the tortilla quarters over the mixture.

Add More Filling

Spread half of the remaining chicken mixture over the tortillas and sprinkle with half of the cheese.

Repeat Layers

Repeat the layers starting with the tortillas, then the chicken mixture, and topping with the remaining cheese.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Serve

Let the casserole rest for 5–10 minutes before serving. Garnish with cilantro, jalapeños, sour cream, and avocado if desired.

Pro Tips

For extra flavor, consider adding diced bell peppers or sautéed onions to the filling. You can also use rotisserie chicken for quicker prep. Make sure to adjust the spice level according to your preference by choosing mild or hot salsa.

Make-Ahead Tips

Making this casserole ahead of time is a fantastic way to simplify weeknight meals. Assemble the casserole up to a day in advance, and store it covered in the refrigerator. Just be sure to add 10 to 15 minutes to the baking time if you bake it straight from the fridge to ensure it's heated through. This allows the flavors to develop even further, making it even more delicious.

You can also freeze leftovers for up to three months. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. When ready to enjoy, thaw it overnight in the fridge before baking. This will ensure a moist casserole, as freezing can sometimes dry out dishes.

Serving Suggestions

This casserole is wonderfully versatile, making it easy to serve with various sides. A fresh garden salad with a tangy vinaigrette complements the richness of the casserole beautifully. You can also serve it alongside lime wedges for a zesty finish or tortilla chips for added crunch. For a heartier meal, pair it with Spanish rice or refried beans.

If you're looking to elevate your presentation, consider layering your garnishes. Start with a base of chopped cilantro, then add jalapeños for heat, and finish with a dollop of sour cream and slices of creamy avocado. This not only adds flavor but also creates a colorful and appetizing visual that will entice everyone at the table.

Questions About Recipes

→ Can I prepare this casserole in advance?

Yes! Assemble the casserole a day ahead, cover it, and store it in the refrigerator. Add an extra 10–15 minutes to the baking time when you bake it straight from the fridge.

→ What can I substitute for the tortillas?

You can use corn tortillas or even potato slices for a gluten-free option.

→ Can I freeze this casserole?

Absolutely! You can freeze it before or after baking. Just make sure it’s completely cooled before freezing, and cover well to prevent freezer burn.

→ What are some good side dishes to serve with this casserole?

This casserole pairs well with a simple side salad, Mexican rice, or refried beans.