Shredded Chicken Mexican Casserole

Name: Shredded Chicken Mexican Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups shredded cooked chicken; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) corn, drained; 1 can (14.5 ounces) diced tomatoes with green chilies; 8 small corn tortillas, cut into quarters; 2 cups shredded cheese (cheddar or Mexican blend); 1 tablespoon taco seasoning; 1 teaspoon cumin; 1/2 teaspoon garlic powder; Salt and pepper to taste; Fresh cilantro for garnish; Lime wedges for serving

Highlighted under: Global Dining at Home

When I first decided to make this Shredded Chicken Mexican Casserole, I wanted something hearty and flavorful to bring my family together. After experimenting with various spices and ingredients, I discovered the perfect combination that not only satisfied our taste buds but also filled our home with mouthwatering aromas. The balance of tender chicken, zesty tomatoes, and gooey cheese makes this dish a winner. Plus, it's easy to make and even easier to customize based on what you have on hand.

Created by

Lucy Price

Last updated on 2026-02-27T14:18:35.226Z

I remember the first time I served this casserole at a gathering; it vanished in minutes. I had used my slow-cooked shredded chicken, seasoned perfectly with Mexican spices, layered between tortillas and cheese. The crowd went wild! I realized the secret was letting the flavors meld together while baking, which enhances the overall taste and provides a satisfying aroma.

What really sets this casserole apart is the final touch of fresh cilantro and lime juice before serving. It brightens the dish and adds a burst of freshness that contrasts beautifully with the rich, cheesy layers. This is definitely a recipe I’ll keep in my rotation!

Why You'll Love This Recipe
Flavorful layers of tender chicken, cheese, and spices
Customizable with your favorite toppings and sides
Easy to prepare and perfect for feeding a crowd

Key Techniques for Success

Achieving the perfect balance of flavors in your Shredded Chicken Mexican Casserole relies on properly layering your ingredients. Be sure to distribute the chicken mixture evenly across the tortilla base. This will ensure that every bite is packed with the delicious combination of shredded chicken, black beans, and spices. Additionally, I recommend using freshly shredded chicken for the best texture and flavor; store-bought rotisserie chicken is a great time-saver and still delivers on taste.

When layering the casserole, opt for a mix of half cheese in the filling and half as a topping. This technique ensures that the cheese melts beautifully, cloaking the dish in a gooey layer while maintaining some structure in the filling below. Keep an eye on it as it bakes; a good indicator that your casserole is done is when the cheese turns golden and slightly bubbly around the edges.

Ingredient Insights and Substitutions

The canned diced tomatoes with green chilies add a significant punch to the casserole, offering both acidity and a mild spice. If you prefer a little more heat, opt for fire-roasted tomatoes or add a dash of hot sauce to the chicken mixture. Conversely, if you are cooking for children or those who prefer milder flavors, stick with a can of regular diced tomatoes and perhaps a sprinkle of mild chili powder instead.

For a dairy-free version, substitute the cheese with a plant-based alternative that melts well. Nutritional yeast can also be sprinkled on top for a cheesy flavor without the dairy. Also, if you're looking for a lower-carb option, consider using thinly sliced zucchini or cauliflower layers instead of tortillas, keeping in mind that cooking times may vary with different ingredients.

Ingredients

Gather these ingredients for an unforgettable casserole experience:

Ingredients

2 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 can (14.5 ounces) diced tomatoes with green chilies
8 small corn tortillas, cut into quarters
2 cups shredded cheese (cheddar or Mexican blend)
1 tablespoon taco seasoning
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Make sure to have these on hand for a delicious topping!

Instructions

Follow these simple steps to prepare your casserole:

Preheat the Oven

Preheat your oven to 350°F (175°C).

Combine Filling Ingredients

In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, taco seasoning, cumin, garlic powder, salt, and pepper. Mix well.

Layer the Casserole

In a 9x13 inch baking dish, start layering by placing a layer of tortilla quarters at the bottom. Then add half of the chicken mixture, followed by a layer of cheese. Repeat the layers, finishing with cheese on top.

Bake the Casserole

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Serve and Enjoy

Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges.

Enjoy your homemade Shredded Chicken Mexican Casserole!

Pro Tips

For extra flavor, consider adding sliced jalapeños or bell peppers to the filling. You can also swap out the chicken for ground beef or turkey for a different twist.

Make-Ahead Tips

This casserole is excellent for meal prep, as you can assemble it a day in advance. Just cover the dish with foil and refrigerate. When you're ready to bake it, you may need to add an extra 10-15 minutes to the cooking time since it will go into the oven chilled. Make sure to check that the center is hot and the cheese is fully melted before serving.

If you want to freeze it, prepare the casserole as directed but do not bake it. Instead, securely cover the assembled dish with plastic wrap and aluminum foil, and it can be stored for up to 3 months. To bake from frozen, remove the plastic wrap and bake covered at 350°F (175°C) for about 50-60 minutes, then bake uncovered until the cheese is bubbly and golden.

Serving Suggestions

To enhance the enjoyment of your Shredded Chicken Mexican Casserole, consider serving it with a side of fresh guacamole or a crisp green salad dressed with lime vinaigrette. The cool, creamy guacamole can contrast deliciously with the warm, cheesy casserole, creating a delightful balance of textures and flavors.

For an added burst of freshness, topping each serving with diced red onions, sliced jalapeños, or a dollop of sour cream can elevate the dish. You might also want to sprinkle chopped green onions or olives for extra flavor and visual appeal. Pair it with tortilla chips for an irresistible crunch; these can also be used to scoop up any leftover casserole!

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole the night before and keep it in the fridge overnight before baking.

→ What can I serve with this casserole?

This dish pairs wonderfully with a side of guacamole, sour cream, or a fresh garden salad.

→ How long does leftovers last in the fridge?

Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Just cover it tightly with foil or plastic wrap and freeze for up to 3 months.