Mexican Chicken Casserole Recipe

Name: Mexican Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 boneless skinless chicken breasts (about 2 cups cubed) or 3 -4 chicken thighs (about 2 cups cubed); 2 garlic cloves, diced; 1 medium yellow onion, chopped; ¼ cup green bell pepper, chopped; 1 -2 hot chili pepper, diced (poblano, serrano, jalepeno); 1 (15 ounce) can green enchilada sauce; 1 (15 ounce) can diced tomatoes with green chilies (undrained); 1 teaspoon chili powder; ½ teaspoon cumin; 8 corn tortillas, cut in half; 2 cups sharp cheddar cheese or 2 cups colby-monterey jack cheese, shredded; 0.5 (15 ounce) can black beans

Servings: persons

3 -4 boneless skinless chicken breasts (about 2 cups cubed) or 3 -4 chicken thighs (about 2 cups cubed)
2 garlic cloves, diced
1 medium yellow onion, chopped
¼ cup green bell pepper, chopped
1 -2 hot chili pepper, diced (poblano, serrano, jalepeno)
1 (15 ounce) can green enchilada sauce
1 (15 ounce) can diced tomatoes with green chilies (undrained)
1 teaspoon chili powder
½ teaspoon cumin
8 corn tortillas, cut in half
2 cups sharp cheddar cheese or 2 cups colby-monterey jack cheese, shredded
0.5 (15 ounce) can black beans

1
Cut up chicken into two-inch cubes or so.
2
In a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes).
3
Add garlic, onions, and peppers and saute 2-3 more minutes.
4
Add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans.
5
Cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken.
6
Sauce will be pretty thin.
7
Spray an 8x8 baking pan with oil and line pan with corn tortillas.
8
Top with 1/3 sauce and cheese.
9
Top with a second layer of tortillas, 1/3 sauce, and cheese.
10
Repeat ending in a layer of sauce and cheese.
11
Place in oven and heat until bubbly (about 15 minutes).
12
Let stand for 5 minutes.
13
Slice into portions and serve hot.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 -4 boneless skinless chicken breasts (about 2 cups cubed) or 3 -4 chicken thighs (about 2 cups cubed), 2 garlic cloves, diced, 1 medium yellow onion, chopped, ¼ cup green bell pepper, chopped, and more.

Yes, Mexican Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions