Casseroles are on repeat for dinner at our house. This Mexican casserole happens to be a favorite, filled with our popular Spanish Rice, Homemade Salsa, and Taco Seasoning.
Similar to our Chicken Enchilada Casserole, this Mexican casserole is filled with layers of goodness and perfect for any night of the week. What makes it special is the easy assembly; you stack rice, sauced chicken, and plenty of melty Mexican cheese for rich bites in every scoop. Plus, it is freezer-friendly and great for sharing with friends!
For more Mexican Casseroles, try our Taco Casserole, Beef Enchilada Casserole, and Chile Relleno Casserole.
Why we think you’ll love it:
- Use up leftovers. This is a perfect dish to use up any leftover Spanish rice or chicken. We love to repurpose leftovers!
- Great for company! Because it makes a 9×13 pan-full, it can easily feed a crowd. Pair it with some Mexican side dishes to stretch the meal even further.
- Freezer friendly. This casserole recipe freezes beautifully and is ideal for meal prepping or delivering to friends in need.
Mexican Casserole Ingredients
- Mexican rice (2 cups) – Adds hearty texture and flavor to every layer, and makes the casserole extra satisfying. Make a fresh batch, cook up a store-bought box, or use leftover Spanish Rice.
- Chicken breasts, cubed (4) – Provides lean protein and meaty bites that hold up well in the creamy bake. Replace the chicken with ground turkey or brown ground beef, just omit the added vegetable oil and drain any excess grease.
- Taco seasoning (1 package) – Seasons the chicken fast for bold, familiar flavor without extra measuring. You can use a store-bought packet or 2 tablespoons of Taco Seasoning Mix.
- Vegetable oil (3 tablespoons) – Helps brown the chicken and bloom the spices for deeper taste. Swap for olive oil if preferred.
- Minced garlic (1 tablespoon) – Adds savory depth that balances the creamy, cheesy layers.
- Mexican cheese (4 cups) – Melts into gooey goodness that binds the layers and gives that golden top. You can also use your favorite combination of Monterey jack cheese, cheddar cheese, Colby Cheese, or Mozzarella cheese.
- Cream of chicken soup (10 ounce can, 1) – Creates a quick, creamy sauce that keeps the casserole moist.
- Green chiles (1 can) – Bring mild heat and tangy flavor that brightens the rich layers. For extra sprice, use diced jalapeno or poblano peppers.
- Salsa (½ cups) – Adds moisture, tomatoes, and spices for a saucy, cohesive bake. Store-bought or your favorite Homemade Salsa.
- Fresh cilantro – Fresh, herby finish that lifts the entire dish right before serving.
How to Make Mexican Casserole
PREP. Preheat oven to 350°F and grease 9×13 dish with nonstick cooking spray.
CHICKEN. Add cubed chicken to a large skillet with vegetable oil and cook with taco seasoning and minced garlic cloves.
SOUP MIXTURE. Stir together cream of chicken soup, green chiles, and salsa.
ASSEMBLE. Layer ½ the rice, ½ the chicken, and ½ the soup and salsa mixture in the baking dish. Add 2 cups of cheese on top.
2ND LAYER. Repeat layers once more ending with the cheese.
BAKE. Bake for 40 minutes and sprinkle with chopped cilantro.
Kristyn’s Recipe Tips
- Whenever we have leftover Spanish Rice we use it to make this casserole.
- You can buy cubed chicken at the market, or make baked chicken to cube.
- For a Vegetarian friendly dish, replace the chicken with an equal amount of black beans or pinto beans and use cream of mushroom soup.
- Roll up a spoonful in a Flour Tortilla or corn tortilla or scoop it with Tortilla Chips.
- Top with a dollop of sour cream, Guacamole, or Pico De Gallo. Sprinkle on some black olives, diced tomatoes, or green onion.
Mexican Casserole Recipe
Ingredients
- 2 cups Mexican Rice
- 4 chicken breasts, cubed
- 1 package taco seasoning
- 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 4 cups Mexican cheese
- 1 (10-ounce) can cream of chicken soup
- 1 can green chiles
- 1½ cups salsa
- cilantro
Instructions
- Preheat oven to 350°F and grease 9×13 dish.
- Add cubed chicken to a large saucepan with vegetable oil and cook with taco seasoning and minced garlic.
- Combine cream of chicken soup, green chiles, and salsa.
- Layer ½ the rice, ½ the chicken, and ½ the soup and salsa mixture in your baking dish. Add 2 cups of cheese on top. Repeat layers once more ending with the cheese.
- Bake for 40 minutes and sprinkle with chopped cilantro.
Notes
- Whenever we have leftover Spanish Rice we use it to make this casserole.
- You can buy cubed chicken at the market, or make baked chicken to cube.
- For a Vegetarian friendly dish, replace the chicken with an equal amount of black beans or pinto beans and use cream of mushroom soup.
- Roll up a spoonful in a Flour Tortilla or corn tortilla or scoop it with Tortilla Chips.
- Top with a dollop of sour cream, Guacamole, or Pico De Gallo. Sprinkle on some black olives, diced tomatoes, or green onion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the casserole, but do not bake. Keep it covered in the refrigerator for 1-2 days. To freeze, wrap tightly with plastic wrap and again with foil, and store in the freezer for 2-3 months. Thaw overnight in the fridge before baking.
Keep any leftovers in an airtight container(s) in the fridge for 3-4 days or freezer for up to 3 months. Heat it up in individual portions in the microwave or larger portions in the oven.
Complete the Meal
Mexican Sides
Canned Refried Beans
10 mins
Mexican Corn on the Cob
14 mins
How to Make Guacamole
10 mins
Mexican Bean Salad
1 hr 10 mins
Dinner Casseroles
More Collections
This post was originally published August 2019.
We tried the Mexican Casserole last night! It was delicious. I forgot to add the green chilies, but it worked out great. It does make a good 9×13, so we had plenty of leftovers! My 20 year old said it tasted like restaurant food! My husband really enjoyed the seasoned chicken! We will be placing it in monthly rotation! Thanks Kristen for another terrific recipe!!
Awe, I love that!! That makes me so happy to hear! Thank you!
The chili’s REALLY pop since the other flavors are neutral. That is not a bad thing.
The first night is was so gooey we ate it like dip.
Also, not a bad thing.
Today, it’s a solid casserole that tastes even better than last night.
I love when flavors merge.
This was super easy to make, I cut a few corners-
My patience wasn’t allowing me to let the chicken absorb more flavor. I have no regerts
This Mexican Casserole recipe is wonderful! So full of goodness and flavor! I love that I can make this ahead and freeze it! So convenient and easy to make!
This was the ultimate comfort food casserole! It was easy to make and my family loved the Mexican flavors.
Made this casserole! Flavorful with a kick from taco seasoning, salsa, and green chiles. Cheesy and comforting, it’s a family favorite. Highly recommend topping with fresh cilantro for extra flavor!
I’m so glad to hear this one is a family favorite!!