Mexican Casserole Recipe

This was a great starter recipe, but like others, I felt it needed some doctoring. I followed advice and cooked up onions and garlic with the chicken, added more salsa and a can of green chilis, left the liquid in the beans and corn, and a cup of minute rice was mixed in right before I put it in the oven. I didn't have any chips, so I tore up a couple of tortillas, placed them over the casserole and added cheese to the top a few minutes before taking it out of the oven. They worked out great and came out nice and crispy. I also made the whole thing in a medium skillet (with metal handles) and put it right into the oven, making it a one-dish meal. Less cleaning is best in my book :) A great change from tacos, and was great at work for lunch the next day.

This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like to cook! I cooked it at the firehouse and my crew went crazy for it. Here are the things I changed. First, I grilled a whole onion and about a tablespoon of garlic in oil before putting the chicken in. I at least, if not more, doubled the salsa and also added several tablespoons of chipotle sauce for spiciness and flavour. I tore up corn tortillas and made one layer on top of the first half of chicken mixture, then piled the rest on top, all in a pyrex bowl (we had no 9x13 baking dishes at the station, but I baked it in the bowl and it turned out perfect). Also, next time I probably will not drain the beans and only some of the water off the corn. I served it with cornbread, a green salad and mexican rice. Soooo yummy. My favorite recipe to date!!!!

Comfort Casserole! Some of the classic Mexican flavors are found in this fun dish. Chips, cheese, beans, corn and salsa are as satisfying as flavors come. And this is why I had thirds!! The recipe could stand to have more moisture in increasing/adding of salsa, diced tomatoes, sour cream, chicken broth and/or cream cheese. The changes I made were the following: adding ½ cup chopped onion, used rotisserie chicken, ¼ more shredded cheese, cooked the entire dish in one deep 10” pan – stove to oven. This cut down on dishes and helped to keep the entrée warm. Served this lovely casserole with self-serve small portions of chopped avocado, cilantro and jalapenos, sour cream and watermelon chunks.

Sauteed a red onion(1/2 cup) with the chicken and used the whole package of taco seasoning for more flavor along with garlic powder. Our salsa had expired so substituted in an undrained can of diced tomatoes with green chilies. Placed in a 8" by 8" pan. Mixed firehouse cheese with a mexican blend for more heat. Followed recipe as written with the above changes. Served it over cilantro lime rice. Everyone loved it!!

My husband loved this recipe. I changed a few things because I didn’t have exactly the items required. I used 1 cup frozen corn. Used 3/4 cup Pace salsa, seemed to dry with just 1/4 cup. Used chopped jalapeño and red chilies. Added green, yellow and red bell peppers. Added onion and 2 garlic cloves, minced. Did not have tortilla chips so cut up corn tortillas and baked them then crushed. Definitely add this as it adds crunch. I didn’t use a casserole dish. I sautéed everything in a large cast iron pan. Then put it into a bowl. I layered it all in my cast iron pan and baked. I’m glad I used the extra salsa otherwise it would have been to dry for us.

Great recipe! I made the following modifications the 2nd time cooking it and the recipe was soo much better. 1. Double the recipe, otherwise there’s no leftovers. 2. Increase the taco seasoning and the salsa portions by doubling them. I also slightly increased the cheese - just so it covers the whole dish. 3. Mix a couple Tbsp of corn starch into 1 cup water before adding the water, this makes a nice thick sauce coating for the entire dish.

Great recipe. I did change a couple things though. I cooked the chicken with a small onion and 2 cloves of garlic. I added one can of hot green chiles and I didn’t drain any of the cans. When I layered it in the casserole dish I added a layer of salsa as well. It turned out spicy but so good! Thanks for the recipe.

Was looking for a casserole type of dish, and this is really more of a chicken chile type of dish! I followed the advice of some of the positive reviews to include the liquid from the beans and the corn AND, I doubled the meat (which was only about two boneless/skinless breasts) and used the entire packet of taco seasoning. Added some diced onions (because my family LOVES onions!). While everything was brewing on the stove, I checked some of the negative reviews. One comment that came up multiple times was, "There's nothing to hold it all together!" Uh oh! Went to some of the similar recipes on this page & got a few ideas and ended up with quite the experiment! Lol I let the mixture cook down to eliminate some of the soupiness, then added about a cup of sour cream and removed from the stove. Next, used a couple cups of crushed tortilla chips with some grated cheese on the bottom of the 13x9 pan & pre-baked it for approximately 10 minutes. Dumped the mixture from this recipe onto the "crust", topped with onions, 1 1/2 cups crushed tortilla chips and more grated cheese. Popped it in the oven for about 25 minutes, served with guacamole and more sour cream. It actually turned out to be a pretty successful experiment! Bottom line, though, the way the recipe is written, it is not a casserole, regardless of how many tortilla chips and cheese you add. It's a soup or stew.

Highly recommend doing the chicken in the slow cooker so it’s super tender and not dry. I did it in the instant pot for 5 hours in chicken broth first and then sautéd everything together in the instant pot too! Also recommend adding tomatoes

I make this dish but my family likes cheese, so I add 1/2 cup extra cheese, mixed in before the bake and1/3 cup diced green onion, sliced avocado and dollops of sour cream on top after it comes out of the oven. Drool Central 🤤

My family loved this recipe. I did make a couple changes though. I used a family size can of corn and did not drain the corn or the beans, and then left out the water. Add about a cup of minute rice just before moving it to the casserole dish. I also crushed Fritos instead of regular tortilla chips. I’m sure we’ll be having this again. :)

I added onion when I cooked the chicken. Like a previous review, I did not drain the black beans or corn. Once I added everything to the pan and it had cooked for about 10 minutes, I added a couple tablespoons of corn starch (mixed with cold water) to the meat mixture. This helped to thicken/absorb some of the extra liquid. My picky teen added sour cream to his plated serving and gobbled up all of it. He said this is a keeper!

I subbed a small can of enchilada sauce for the salsa and it gave it a great depth of flavor. The cupboard gods were smiling upon me.

This recipe is ridiculously easy and surprisingly delicious.

The flavors were good, but it was so crumbly I don't see the point of baking this. It could have been heated on stovetop and then topped with cheese and chips. For me, I would have like maybe a layer of chips in the middle. They would have softened and maybe given more body to the casserole

We enjoyed this recipe. So easy to make and the casserole was tasty. I used torn up corn tortillas because I didn't have any tortilla chips.

I made this as a meal prep and it was delish! I will make this again. I added garlic and onion powder, as well as a habanero pepper for the spice and used gluten free chips. Thank you so much for sharing!!

I am making this as we speak, its looking so good, thanks for your inspiration, I had no idea what to make for tonights dinner...I had everything here although I am adding a little cilantro. Wish me luck and will let you know. thanks again & keep it coming.

Can’t get enough of it 🤤

Me n mine loved it. I substituted ground chuck for the chicken n added a can of green chiles.