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Cheesy Mexican casserole is flavorful and filling, packed with layers of chicken, Spanish rice, and a creamy sauce!
Similar to our Chicken Enchilada Casserole, this Mexican casserole is filled with layers of goodness and perfect for any night of the week.
We Love Casseroles!
Casseroles are on repeat for dinner at our house, and if it’s a Mexican Casserole Recipe – even better!
This Mexican casserole happens to be a favorite, filled with our popular Spanish Rice, Homemade Salsa, and Taco Seasoning.
Why we 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.
Ingredients
- Mexican rice – Make a fresh batch, cook up a store-bought box, or use leftover Spanish Rice.
- chicken breasts – or cubed chicken thighs. Replace the chicken with ground turkey or brown ground beef, just omit the added vegetable oil and drain any excess grease.
- taco seasoning – store-bought packet or 2 tablespoons of Taco Seasoning Mix
- vegetable oil – or olive oil
- minced garlic
- Mexican cheese – or use your favorite combination of Monterey jack cheese, cheddar cheese, Colby Cheese, or Mozzarella cheese.
- cream of chicken soup
- green chiles – or use diced jalapeno or poblano peppers for extra spice.
- salsa – store-bought or your favorite Homemade Salsa.
- fresh cilantro
Make it Vegetarian
Replace the chicken with an equal amount of black beans or pinto beans and use cream of mushroom soup.
Layer + Enjoy!
- 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. Repeat layers once more ending with the cheese.
- BAKE. Bake for 40 minutes and sprinkle with chopped cilantro.
Topping Ideas
Add any of the following to individual servings of your Mexican casserole:
- Add a dollop of sour cream, Guacamole, or Pico De Gallo
- Sprinkle on some black olives, diced tomatoes, or green onion
- Roll up a spoon of the casserole in Flour Tortillas or corn tortillas or scoop it with Tortilla Chips.
perfect for freezing!
- Making ahead of time. Prepare the casserole but do not bake. Keep it covered in the refrigerator for 1-2 days.
- Freezer meal. Assemble it in a freezer-safe container, do not bake. Allow it to cool a bit before wrapping it tightly with plastic and again with aluminum foil. Label and freeze it for 3-4 months. Thaw overnight in the fridge before baking.
- STORE. Keep any leftovers in an airtight container in the fridge for 3-4 days. Heat it up in the microwave when you’re ready to eat it.
For More Mexican Recipes:
Mexican Casserole
Cheesy Mexican casserole is flavorful and filling, packed with layers of chicken, Spanish rice, and a creamy sauce!
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
Making ahead of time. Prepare the casserole but do not bake. Keep it covered in the refrigerator for 1-2 days.
Freezer meal. Assemble it in a freezer-safe container, do not bake. Allow it to cool a bit before wrapping it tightly with plastic and again with aluminum foil. Label and freeze it for 3-4 months. Thaw overnight in the fridge before baking.
STORE. Keep any leftovers in an airtight container in the fridge for 3-4 days. Heat it up in the microwave when you’re ready to eat it.
Nutrition
Calories: 276kcal, Carbohydrates: 14g, Protein: 26g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 84mg, Sodium: 847mg, Potassium: 406mg, Fiber: 2g, Sugar: 3g, Vitamin A: 698IU, Vitamin C: 6mg, Calcium: 263mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!