Mexican Chicken Tortilla Bake

This Mexican chicken casserole is my go-to comfort dish for busy weeknights and family get-togethers. Warm layers of salsa-infused chicken, creamy cheese, hearty black beans, and crunchy tortilla chips come together in a bubbling bake that disappears fast at my table.

I made this casserole for a potluck at work last winter and got so many requests for the recipe that it quickly became a tradition in our house especially for Sunday game days.

Ingredients

• Cooked chicken breasts: diced or shredded juicy chicken is the key and rotisserie chicken works perfectly
• Salsa: choose your favorite style for more or less heat fresher salsa gives brighter flavor
• Cream cheese: adds richness and melts into the sauce use brick style for best texture
• Canned diced green chiles: these add a mild kick and depth choose fire-roasted for more smokiness
• Canned black beans: rinse well for creamy texture and less sodium good source of fiber
• Crushed tortilla chips: provide crunch and structure select thick sturdy chips for best results
• Sour cream: ties everything together with tangy creaminess full fat works best
• Tomato: diced ripe and juicy for freshness in every bite use local tomatoes if available
• Green onions: sliced bring a mild bite and color crispness is best so pick bright green
• Shredded cheddar or jack cheese: melts over the top for that bubbly finish grating fresh cheese makes a difference

Step-by-Step Instructions

Prepare the Baking Dish:

Slick an eight inch square or round baking dish with a touch of oil to prevent sticking and set your oven to three hundred fifty degrees for perfect even baking

Make the Chicken Mixture:

Add cooked chicken to a large sauté pan stir in the salsa and cream cheese place over medium heat melt the cream cheese gently stirring until creamy and blended

Add Beans and Green Chiles:

Pour in drained black beans and half to all of the green chiles depending on how much heat you like stir well and simmer until everything is warm and unified

Layer the Casserole:

Scatter crushed tortilla chips across the bottom of your prepared baking dish spread the creamy chicken mixture on top smooth sour cream over that dot with diced tomato and sprinkle green onion finish with a blanket of shredded cheese

Bake Until Bubbling:

Slide the casserole into the hot oven let it bake for thirty minutes or until the cheese is golden and the casserole is hot and bubbling watch for melted edges and that irresistible cheesy top

Garnish and Serve:

When your casserole comes out of the oven dress with more sliced green onions or a sprinkle of fresh chopped cilantro and scatter on extra tomato pieces if you like

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My favorite part is always that first crispy cheesy corner piece I remember my grandmother claiming the corners every time she made this casserole for our family birthdays there’s just something so satisfying about that combination of crunch and creamy filling

Storage Tips

Let the casserole cool completely before covering and storing in the fridge it will keep fresh for three to four days in an airtight container reheat slices in the microwave or a small baking pan in the oven at three hundred degrees to maintain crispness

Ingredient Substitutions

Any cooked chicken works here use leftover roast chicken or pick up a rotisserie chicken at the market Greek yogurt stands in for sour cream if you want extra protein and pinto beans are a tasty swap for black beans Monterey jack or pepper jack can replace cheddar for a different flavor kick

Serving Suggestions

Top each portion with avocado slices or a big scoop of guacamole add chopped lettuce and extra salsa for a fresh crunch on the side I love serving mine with a side of Mexican rice or street corn for a complete meal

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Cultural Context

This casserole is inspired by classic Tex-Mex flavors found in Southwestern kitchens It is a blend of traditional Mexican ingredients adapted for American home cooks turning favorites like enchiladas and chilaquiles into a quick comforting bake

Frequently Asked Questions

→ Can this dish be made ahead?

Absolutely! Assemble the layers but hold off on baking. Cover and refrigerate up to 24 hours before baking fresh.

→ How should leftovers be stored?

Allow to cool completely, then cover and keep in the fridge for up to 4 days. Reheat in the oven or microwave as needed.

→ Is this bake freezer-friendly?

Yes, you can freeze it baked or unbaked. Wrap well to prevent freezer burn. Thaw overnight before reheating or baking.

→ What type of salsa works best?

Choose your favorite salsa for preferred heat and flavor. Fresher varieties add brightness, while jarred salsas work well.

→ Can I use other beans or cheeses?

Absolutely! Try pinto or kidney beans, or swap cheddar-jack for Monterey jack, Colby, or pepper jack for variety.

→ How do I add more spice?

Use the whole can of green chiles or a spicy salsa. Chopped jalapeños or chipotle peppers will boost the heat further.