This Tex Mex Chicken Casserole takes less than 10 minutes to put together, and is perfect for an easy weeknight meal that feeds a crowd!

You know those times when you feel too tired to cook?

This is one of those recipes where I can always muster the energy to whip it together, even when I don’t feel like cooking.

Tex Mex Casserole - In Green Dish with Scallions and Avocado

It demands so little, and it’s easy, delicious, and full of texture.

Plus, you can make a big batch and heat up the leftovers for dinner on any other night of the week. I love leftovers.

You can think of this recipe as a big nacho bake, of sorts. But with less cheese, more salsa, and a casserole-like texture.

Tex Mex Chicken Casserole In Green Dish with Scallions and Avocado

It won’t and is not supposed to have the crispness of a tray of nachos, but rather the nachos soak up the salsa and take on a more tortilla-like texture that makes for a hearty bite.

You also gets bits of corn, black beans, scallions, and gooey cheese to tie it all together, and a sprinkling of taco seasoning to enhance the tex mex flavors that go so well in dishes like this.

Let me show you how simple it is to put together this Mexican Chicken Casserole.

How to Make Tex Mex Chicken Casserole:

Start with a handful of crushed tortilla chips:

Crushed Tortilla Chips in a Bowl

This is an instance where you want to use the thicker, more robust tortilla chips. Thin ones will get too soggy and flimsy.

Now we’re going to add a bunch of supporting ingredients.

Black beans….corn…

Black Beans and Corn Added to Chip bowl

Diced chicken breast…

(I use my slow cooker to cook batches of chicken breast to be used for stuff like this. Here’s the post with instructions for Crockpot Chicken Breast)

Chopped Chicken Breast Added to Bowl

Now add salsa, Mexican shredded cheese, scallions, taco seasoning…

Stir it all together:

Mixing Together Chips and Chicken with Salsa and Cheese

Then put it in a casserole dish:

Mexican Chicken Casserole Unbaked in Casserole Dish

Cover it with foil and bake for 30 minutes:

Tex Mex Chicken Casserole Baked in Green Dish with Sour Cream on Side

Then you can serve it garnished with scallions, sour cream (a must), avocado slices, chopped fresh tomato, cilantro…whatever you’d like.

Mexican RiceMexican Street Corn Salad with Black Beans, and Chicken Fajitas are some of my other favorite recipes in this flavor profile. Enjoy!

More Favorite Dishes with Mexican Flavors:

Tex Mex Chicken Casserole In Green Dish with Scallions and Avocado

Tex Mex Chicken Casserole

This Tex Mex Chicken Casserole only takes 10 minutes to put together, and is perfect for an easy weeknight meal!
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Ingredients

  • 4 oz tortilla chips broken into large pieces (2 cups)
  • 1 cup corn canned or frozen
  • 15 oz can black beans drained and rinsed (can do pinto beans too)
  • 3 cups cooked chicken breast diced
  • 2 cups shredded Mexican-style cheese
  • 3 cups your favorite salsa (I like Frontera)
  • 1 bunch scallions sliced
  • 2 tbsp taco seasoning
  • sour cream for garnish (optional)
  • avocado slices for garnish (optional)
  • fresh chopped tomato for garnish (optional)

Instructions 

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the tortilla chips, corn, black beans, diced chicken, cheese, salsa, scallions, and taco seasoning. Stir it all together very well, being careful not to crush the tortilla chips too much. Taste the mixture and adjust seasoning if necessary (and keep in mind this will taste wetter than when it comes out of the oven).
  • Pour the entire mixture into an 8×12 or 9×13 casserole dish, and cover tightly with foil. Bake for 30 minutes, then serve with your favorite garnishes (like avocado slices, sour cream, fresh chopped tomatoes, scallions, etc). Enjoy!

Nutrition

Calories: 487kcal, Carbohydrates: 50g, Protein: 37g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 73mg, Sodium: 458mg, Fiber: 10g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in April 2019. Originally published February 2014.