Welcome to a flavorful journey with our Mexican Chicken Casserole! This dish, sometimes called Chicken Burrito Casserole, is a perfect blend of savory chicken, aromatic spices, and the richness of Mexican cuisine, all wrapped up in a comforting, easy-to-prepare package.
Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to satisfy. It’s especially great for celebrations like Cinco de Mayo or those terrible days when you need pure comfort food on the table fast.
This casserole, sometimes called Chicken Burrito Casserole, transforms simple pantry staples into a delicious Mexican chicken casserole recipe that’s both hearty and satisfying. If you loved my Chicken Dorito Casserole recipe, then you’ll love this one. It’s likely to become one of your favorite Chicken Casseroles!
Why You’ll Love This Recipe
This easy Mexican chicken casserole is a standout for several reasons, making it one of your favorite easy recipes:
- Easy Meal: With a prep time of just 10 and a cook time of 30 minutes, it’s a great way to get dinner on the table fast, especially on busy weeknights. It’s a one-dish meal that requires minimal effort, perfect for when you don’t have much time.
- Mexican Flavors: The combination of taco seasoning, chili powder, and Rotel (diced tomatoes and green chiles) creates an authentic Mexican food taste, delivering favorite Mexican flavors without the effort of making individual chicken cheese burritos. It’s the ultimate comfort food, offering a creamy filling and layers of tortilla chips-like texture.
- Versatile Recipe: This easy chicken burrito casserole can be customized with your favorite toppings like green onions, black olives, or a dollop of sour cream and adjusted with different types of rice (like basmati rice or white rice) and kinds of cheese (such as sharp cheddar or Mexican cheese blend) to suit personal preferences. It’s a flexible dish dinner that adapts to your needs, whether you’re making it for individual servings or a large family.
What Sets This Recipe Apart
- What sets this Mexican Chicken Casserole apart is its unique combination of ingredients and preparation method. Unlike other chicken casserole recipes that might rely solely on cream of chicken soup or layers of tortilla chips, this recipe uses both cream of mushroom and chicken soups for a richer, creamier base, enhancing the best flavor.
- The inclusion of parboiled rice, which cooks within the baking time, absorbs the liquid and flavors, making it a rice casserole that’s both convenient and delicious.
- It’s a pan meal that combines the best things about Mexican recipes, like the heat from green chiles and the texture from black beans and corn, into a single baking dish.
- This makes it a great way to enjoy a cheesy casserole with the ease of a one-dish meal, perfect for taco night or any busy night.
Key Ingredients and Substitutions
See the printable recipe card at the bottom of this post for the complete ingredient list with quantities.
- Cream soups (mushroom and chicken): This creates a creamy base that binds everything together.
- Sour cream: Adds tanginess and creaminess. Greek yogurt can be used as a substitute.
- Taco Seasoning: Provides the Mexican flavors that make this dish stand out. Fajita seasoning can be used instead, or you can create your own blend with cumin, paprika, and onion powder. Add a bit of heat with cayenne pepper if you like.
- Chicken stock: Enhances the savory depth and moisture. You can substitute chicken broth or combine water with chicken bouillon.
- Rotisserie chicken: Saves time, but leftover chicken or even raw chicken (cooked separately first) also works well.
- Parboiled rice: Cooks quickly and absorbs the liquid and flavors while cooking. However, instant, cooked brown, white, or long-grain rice can be used instead.
- Diced tomatoes and green chilies: Bring authentic Mexican heat and acidity.
- Corn and black beans: Add texture and color. Cooked fresh corn and refried beans can be used.
- Cheese blend: Creates that irresistible melty topping. Feel free to use your preferred blend. Cheddar cheese, pepper jack, and Monterey Jack are my favorites.
How To Make Mexican Chicken Casserole
See the printable recipe card at the bottom of this post for the complete instructions with the ingredient list with quantities.
In summary, this Chicken Burrito Casserole recipe is made by mixing shredded chicken, rice, beans, corn, Rotel, and a creamy sauce, then baking it with cheese until bubbly.
Make the Casserole Base: In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, taco seasoning, and chicken stock. Whisk until smooth, ensuring an even creamy mixture for the base.
Add the Main Ingredients: Fold in the shredded rotisserie chicken, parboiled rice, Rotel (with juices), drained corn, and drained and rinsed black beans.
Heat: Mix everything well in a large bowl, ensuring the chicken mixture is well combined.
Transfer to Baking Dish & Top with Cheese: Pour the mixture into the prepared 9×13-inch casserole dish, spreading it evenly. Sprinkle the shredded Mexican blend cheese evenly over the top for that irresistible cheesy casserole effect.
Bake the Casserole: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 5 minutes until the cheese is melted and bubbly, creating a golden-brown top if desired.
Serve: Take the casserole out of the oven and let it rest for 3-4 minutes. Serve as is or top with chopped cilantro, shredded lettuce, chopped tomatoes, and a dollop of sour cream for extra flavor. Enjoy your easy dinner, perfect for taco night or any occasion.
This method ensures a creamy filling, and the best part is that it’s a pan meal that minimizes cleanup, making it ideal for busy nights.
Recipe Tips
Here are some tips to ensure your Mexican Chicken Casserole turns out perfectly:
- Rest Before Serving: Allow the casserole to rest for 3-4 minutes after baking. Hence, the rice continues to absorb flavors, and the texture sets appropriately, essential for rice casserole consistency.
- Make-Ahead Method: Prepare the casserole up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before and add 10-15 minutes to the cooking time for best results.
- Create a Crispy Top: For an extra crunch, broil on low for the final 2 minutes to achieve a golden-brown cheese crust, enhancing the layers of tortilla chips-like texture.
- Storage & Reheating: After cooling, transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Reheat refrigerated portions in the microwave on medium power for about 2 minutes, adding a tablespoon of water or chicken broth to maintain moisture. For frozen, thaw overnight and reheat covered with foil at 325°F for 30-45 minutes until the center reaches 165°F, or use the oven at 350°F for 20-25 minutes for the whole thing.
These tips make it a great meal prep idea, perfect for busy weeknights, and ensure you have delicious Mexican chicken recipes ready.
Recipe Variations
This recipe is highly customizable, allowing you to tailor it to your tastes:
- Add More Vegetables: Toss in sliced red bell pepper, green bell pepper, red onion, frozen mixed veggies, diced zucchini, or fresh spinach for added nutrition. Pre-cook or drain water-rich veggies to avoid a soupy casserole.
- Different Cheeses: Use sharp cheddar, pepper jack, or a mix of kinds of cheese for varied flavor profiles, enhancing the cheesy casserole experience.
- Spice Level: Make it spicier by adding more green chiles, a can of Rotel with extra heat, or a dash of cayenne pepper. For a milder version, use mild tomatoes and reduce chiles.
- Meat Substitutions: Swap rotisserie chicken for ground beef, turkey, or make it vegetarian with plant-based chicken or a layer of refried beans instead of meat, creating a healthy Mexican chicken casserole option.
- Rice Variations: Use basmati rice, white rice, or brown rice, adjusting liquid and cooking time. For extra time, consider cooking the rice separately for a different texture.
These variations ensure it’s a versatile dish dinner, adaptable to personal preferences and dietary needs.
What To Serve With This Recipe
Complement your Mexican Chicken Casserole with these serving suggestions:
- Toppings: Add guacamole, salsa, Pico de Gallo, taco sauce, or additional sour cream for extra flavor. Top with green onions or black olives for a pop of color and taste.
- Sides: Serve with tortilla chips, soft tortillas, or cornbread on the side for a complete meal. A simple green salad, or my Chopped Vegetable Salad, balances the richness or pairs with Mexican rice for a hearty addition.
- Complementary Dishes: If not already included, consider refried beans or a side of pinto beans. For drinks, a refreshing Frozen Margarita or iced tea pairs well, especially for Cinco de Mayo celebrations.
These options make it a great way to round out your meal, enhancing the overall dining experience.
FAQs
Here are answers to common questions to help you succeed with this recipe:
Yes, this makes a great meal prep idea. Assemble the casserole up to 24 hours ahead, cover it tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove it from the refrigerator 30 minutes before baking, and then add 10-15 minutes to the cooking time. Alternatively, prepare all components separately and assemble them just before baking.
Absolutely! Toss in some sliced red bell pepper, frozen mixed veggies, diced zucchini, or fresh spinach. Just pre-cook or drain any water-rich veggies so they don’t make your casserole too soupy, ensuring it remains a delicious dish.
Mushy rice usually means there’s too much liquid. Keep in mind that different types of rice soak up liquid differently. Instant rice, as well as parboiled rice, needs less time than long-grain or brown rice. Try cutting back on the chicken stock by ¼ cup or shaving 5 minutes off the cooking time to achieve the best flavor and texture.
How To Store Leftover Mexican Chicken Casserole
Refrigerator Storage: After cooling completely, transfer the leftover casserole to an airtight container. Store it in the refrigerator for up to 4 days. I recommend portioning it into individual containers for easy reheating during busy weeknights.
Freezer Storage: This easy casserole freezes exceptionally well. Portion and place it into freezer-safe containers, then freeze it for up to 3 months.
Reheating from Refrigerated: Microwave individual portions on medium power for about 2 minutes. Adding a tablespoon of water or chicken broth before reheating will help the casserole maintain moisture.
Reheating from Frozen: Thaw the casserole overnight in the refrigerator. If you’re reheating it from frozen, I recommend using an oven at 325°F. Cover it with aluminum foil and heat for 30-45 minutes until the center reaches 165°F.
More Recipes
- Creamed Chicken and Biscuits Casserole
- Chicken Noodle Casserole
- Creamy Mushroom Chicken and Rice
- Mexican Beef and Rice Casserole
- Instant Pot Mexican Chicken and Rice
- Easy Chicken Pot Pie Casserole
Now you’re ready to make this Mexican Chicken Casserole. Make it, and if you love it, leave a comment and rating it, and share it with friends! Enjoy!
Recipe
Mexican Chicken Burrito Casserole Recipe
Equipment
- 1 Ovenproof Baking Dish (from Amazon.com (affiliate link)
- 1 Aluminum foil (from Amazon.com (affiliate link)
- `1 Oven (from Amazon.com (affiliate link)
Ingredients
Casserole Base
- 1 (10.5 ounce can) cream of mushroom soup
- 1 (10.5 ounce can) cream of chicken soup
- 1 cup (8 ounces) sour cream
- 1 tablespoon taco seasoning
- ½ cup chicken stock
- 3 cups rotisserie chicken shredded
- 2 cups parboiled rice white or brown
- 1 (10-ounce can) RoTel (diced tomatoes & green chilies), undrained
- 1 (15 ounce can) whole kernel corn (drained)
- 1 (15 ounce can) black beans (drained and rinsed)
- 3 cups shredded Mexican blend cheese
Toppings
- ¼ cup fresh cilantro chopped
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- ½ cup sour cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Make the Casserole Base: In a large bowl, add cream of mushroom soup, cream of chicken soup, sour cream, taco seasoning and chicken stock and combine.
- Add the Main Ingredients: Add and fold in the shredded rotisserie chicken, parboiled rice, Rotel (with juices), corn, and black beans. Mix everything well to evenly distribute the ingredients. Transfer to Baking Dish & Top with Cheese
- Pour the mixture into a 9×13-inch casserole dish and spread it out evenly. Sprinkle the shredded cheese evenly over the top.
- Bake the Casserole: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 5 minutes until the cheese is melted.
- Serve: Take the casserole out of the oven and let it rest for 3-4 minutes. Serve it as is or top with chopped cilantro, shredded lettuce, chopped tomatoes, and a dollop of sour cream. Enjoy!
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