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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.

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Top view of a cheesy Mexican casserole in a white dish.

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.
Diced chicken, seasoning, and spices measured on a kitchen counter.

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!

  1. PREP. Preheat oven to 350°F and grease 9×13 dish with nonstick cooking spray.
  2. CHICKEN. Add cubed chicken to a large skillet with vegetable oil and cook with taco seasoning and minced garlic cloves.
  3. SOUP MIXTURE. Stir together cream of chicken soup, green chiles, and salsa. 
  4. 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. 
  5. BAKE. Bake for 40 minutes and sprinkle with chopped cilantro.

Topping Ideas

Add any of the following to individual servings of your Mexican casserole:

Close up of a cheesy casserole baked in a white casserole dish.

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.
Top view of a Mexican casserole baked and cheesy.

For More Mexican Recipes:

5 from 39 votes

Mexican Casserole

Cheesy Mexican casserole is flavorful and filling, packed with layers of chicken, Spanish rice, and a creamy sauce!
Servings: 12
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

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
  • 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.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 39 votes (21 ratings without comment)

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Recipe Rating




35 Comments

  1. Leisa Savage says:

    5 stars
    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!!

    1. Lil'Luna Team says:

      Awe, I love that!! That makes me so happy to hear! Thank you!

  2. Lucy T says:

    5 stars
    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

  3. Natasha says:

    5 stars
    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!

  4. Sharon says:

    5 stars
    This was the ultimate comfort food casserole! It was easy to make and my family loved the Mexican flavors.

  5. Hazel says:

    5 stars
    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!

    1. Lil'Luna Team says:

      I’m so glad to hear this one is a family favorite!!

  6. Kathy Harris says:

    5 stars
    We LOVE this casserole. It is SO good. IF there are any leftovers they are almost better the second day. And I LOVE cilantro.

  7. Ashley says:

    This was way too salty for my taste.

  8. Paula Denton says:

    WHERE DO YOU GET MEXICAN RICE

  9. Mellie says:

    So I’m stupid here but are you talking about already cooked rice or just pour it in out of the package? You make no mention of cooked rice or uncooked.

    I would like to try this recipe but the rice issue has me confused.
    Thank you.

    1. Lil'Luna Team says:

      You’ll want to use cooked rice. I like to use leftover Mexican rice from when I have made it or you can just use a box/bag mix from the store. Cook it fully, then begin this recipe. 🙂 Hope that clears up any confusion and that you enjoy the recipe!

  10. Christine @ myblissfulmess.com says:

    5 stars
    We LOVE Mexican food around here. This quick fix meal was quite delicious! I used a prepared box of Zatarain’s Spanish rice mix in this recipe (it’s my fav!) and it came out great! If you need something that doesn’t require a lot of work and is delicious, then this is it! Thank you for this recipe!

  11. Caitlin says:

    5 stars
    It was good. I didn’t bother with layering it, I just mixed everything together and topped it with cheese. Delicious! Also, it didn’t need the full 40 minutes, everything already cooked so just did 20 minutes.

    1. LilLunaTeam says:

      I’m so happy you enjoyed it! Thanks so much for sharing what you do!

  12. Maria says:

    Is the rice measurement before cooking it or after cooking it? I assume you cook it before assembling the casserole? Thanks!

    1. Kristyn Merkley says:

      Yes, cook it before. The measurement will be cooked rice. Hope you like it!

  13. Capa says:

    5 stars
    Well, by the end of making this I don’t know if I truly “followed” the recipe, but it was delicious whatever it was. Haha. Very flavorful, creamy, satisfying.
    Here are the changes I made: I added cooked yellow and green pepper (chopped) to add some veggies; I used about 4 cups of leftover chicken instead of cooking it with garlic and taco seasoning; I accidentally used all of both cans of the cream of chicken soup, so to compensate I cut the cheese down to 3 cups; I used a combination of pepper jack, cheddar, and colby jack cheeses; and I didn’t bother with the cilantro since there was so little involved.
    Anyway, it was fantastic. The flavors were a bit much for my two year old, so I added some leftover white rice to his to make it a little more bland, and he gobbled it up.

    1. Kristyn Merkley says:

      LOL..well, I am glad you liked it! Thank you for sharing what you did!

  14. Lili says:

    What kind of salsa?

    1. Kristyn Merkley says:

      Whatever you like 🙂 I would use whatever your favorite is.

  15. Patricia Walls says:

    In your recipe you ask for Mexican rice. Is this a particular kind of rice as in short , long grain, or Jasmine rice?

    1. Kristyn Merkley says:

      Here is a recipe for the Spanish rice we use…https://lilluna.com/food-tutorial-spanish-rice/. Or, you could buy any kind of boxed Spanish rice. It’s just rice flavored with spices, to make it a Mexican rice.

  16. Cedar says:

    Is the rice supposed to be pre-cooked?

    1. Kristyn Merkley says:

      Yes, the rice is cooked first 🙂 Enjoy!!

  17. Olivia says:

    5 stars
    If you like mexican food casserole style, thiS is the one to try! It has everything you need in one. feeds many!

  18. Misty says:

    5 stars
    Mexican food is a must for me. It’s my all time favorite cuisine. This was very simple and fed a lot of people.

  19. Kristi says:

    5 stars
    Delicious! I always make your mexican rice when we Have MEXICAN food then freeze the LEFTOVERS specifically to make this casserole!

  20. Aimee Shugarman says:

    5 stars
    Total comfort food. And love how easy it was to make!

  21. Krissy Allori says:

    5 stars
    This will be a family favorite for sure!

  22. Beth Pierce says:

    5 stars
    I know what I will be having for dinner tonight! This looks amazing; so excited to give this a try!

  23. Kimberly says:

    5 stars
    This is so perfect for a quick and tasty weeknight meal!

  24. Kellie Hemmerly says:

    5 stars
    This casserole is so easy to make and is already being requested by the littles for an encore! Back on the weekly menu this week!!

  25. Joy says:

    5 stars
    This was amazing!! It had so much flavor & was very simple to make. We love Mexican food, so having it in a casserole form is a great idea! Perfect for feeding a crowd.