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Tex Mex Chicken Casserole Recipe

Tex Mex chicken casserole layers shredded chicken, beans, corn, and mild salsa over crushed tortilla chips, then bakes until bubbling. A final layer of cheese and chips adds a crisp, melty topping.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tsp vegetable oil for greasing the baking dish
  • 3 cups cooked chicken shredded
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup mild salsa
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1 can (4 oz) diced green chiles drained
  • 1 tbsp taco seasoning
  • 4 cups tortilla chips coarsely crushed, divided
For the topping
  • 2 cups Mexican blend cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Preheat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish with the vegetable oil.
  3. In a large bowl, stir together the chicken, cream of chicken soup, sour cream, salsa, black beans, corn, green chiles, and taco seasoning.
Assemble and bake
  1. Spread 2 cups of the crushed tortilla chips in the prepared dish, then spread the chicken mixture evenly over them.
  2. Bake uncovered for 25–30 minutes, until bubbling at the edges and the center registers 165°F on an instant-read thermometer.
  3. Sprinkle the remaining 2 cups tortilla chips and the cheese over the casserole.
  4. Bake for 8–10 minutes, until the cheese is melted.
  5. Let the casserole rest for 5 minutes before serving.

Notes

For the crispest topping, add the remaining chips just before the final bake. Refrigerate leftovers for 3–4 days; freezing is possible, though the chips may soften. For a gluten-free option, use gluten-free tortilla chips and gluten-free condensed cream of chicken soup.