Spicy Mexican Chicken Casserole With Black Beans

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If you’re craving something cheesy, spicy, and totally comforting, this easy Mexican chicken casserole with black beans is just what you need!

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It’s packed with tender chicken, bold flavors, a little heat, and plenty of cheese, all baked up in one comfy dish.

• Prep Time: 15 minutes
• Bake Time: 30 to 35 minutes
• Total Time: 45 minutes
• Servings: 6-8
• Prep Level: ​Beginner +

Ingredient Notes

• Cooked chicken:​ Shredded rotisserie chicken keeps things quick and easy, but cooked chicken breasts or thigh meat works in this recipe.
• Black beans: Canned beans are perfect to use. Pinto beans or kidney beans are perfectly fine to use, just drain and give a quick rinse to reduce some of the sodium content and improve the overall texture and flavor of the beans.
• Cream of chicken soup: The secret to the rich, creamy sauce. Feel free to use a healthier, lower-sodium condensed variety. 
• Diced tomatoes: I use Rotel tomatoes with green chiles – UNDRAINED. They add a nice spice and zesty tomato flavor. You can use mild or hot. You can also use plain diced tomatoes if you want to make a milder Mexican chicken casserole.
• Cheese: The kinds of cheese are a personal preference. For this recipe, I use sharp cheddar cheese and pepper jack, which adds a little heat to the dish. For a milder flavor, replace the pepper jack with Monterey Jack cheese. 
• Chili powder and cumin:​ These seasonings can be adjusted to your taste or substituted with taco seasoning.
• Tortilla chips: Original restaurant-style Tostitos can be swapped with nacho cheese flavor Doritos or Fritos.

Step-by-Step Instructions

• Preheat the oven and lightly grease a baking dish with non-stick cooking spray.
• Place half of the crushed chips across the bottom of the prepared baking dish.
• Layer the shredded chicken over the chips.

• Next, layer the black beans.
• Mix the condensed soup, cumin, and chili powder in a separate bowl.

• Use a spatula and gently spread the soup mixture evenly over the top of the casserole dish.
• Spoon the can of undrained diced tomatoes over the soup mixture.

• Sprinkle both cheeses (keeping about 1/2 cup of each for the top) over the tomatoes.
• Then add the remaining crushed tortilla chips.

• Top with the remaining cheeses.
• Bake uncovered until the casserole is hot and bubbling, and the cheese is melted.
• Top with your favorite garnish and a dollop of sour cream. Serve hot.

Laura Belle’s Tips

1. Shred the cheese – Fresh is best. It’s creamier and melts better. Pre-shredded packaged cheese is convenient and will work.
2. Adjust the heat – Use mild or hot diced tomatoes with green chiles. For a super mild casserole, use plain diced tomatoes. If you don’t have tomatoes or are not a fan of them, replace them with red enchilada sauce for a rich, smoky flavor.
3. Use pre-cooked chicken​ – This is the best part of the recipe! It makes this cheesy casserole quick and easy.
4. Let it rest 5 to 10 minutes – This allows everything to set and makes it easier to scoop and serve.

Storing

Let any leftovers cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 4 days.

Reheating

The best way is to let the casserole come to room temperature, then cover with aluminum foil and reheat at 350°F for about 20 minutes or until fully heated.

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More Delicious Mexican Dishes

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• Chuy’s Tex Mex Refried Beans
• Easy Mexican Macaroni Salad with Ham
• Mexican Restaurant-Style Rice from South in Your Mouth
• Easy Mexican Ground Beef and Potatoes (Picadillo)
• Spicy Pulled Pork Tacos
• Rubio’s Grilled Shrimp Tacos – A favorite of readers!

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Yield: 6 to 8 servings

Spicy Mexican Chicken Casserole With Black Beans

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An easy cheesy casserole packed with shredded chicken, black beans, and bold flavors, all baked in one comfy dish.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• 3 cups tortilla chips
• 1 can of black beans (15 ounces)
• 3 cups shredded chicken
• 2 cans of cream of chicken soup (10.5-ounce cans)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can of diced tomatoes with green chilies – UNDRAINED
• 2 cups shredded pepper jack cheese
• 2 cups shredded cheddar cheese
• Optional garnish – chopped fresh cilantro, black olives, chopped green onions, or sliced jalapēno peppers

Instructions

1. Preheat oven to 350°F (175°C). 
2. Lightly grease a 9×13-inch baking dish with cooking spray.
3. Lightly crush tortilla chips and place approximately 1.5 cups across the bottom of the baking dish.
4. Layer bite-sized pieces of chicken over the chips. 
5. Next, sprinkle the black beans over the chicken.
6. In a large bowl, combine the condensed soup, cumin, and chili powder and mix well.
7. Use a spatula and gently spread the soup mixture evenly over the top of the chicken and beans.
8. Spoon the can of undrained diced tomatoes over the soup layer.
9. Sprinkle 1.5 cups of each of the cheeses, then add the remaining crushed tortilla chips.
10. Top with the remaining cheese.
11. Bake uncovered for 30 to 35 minutes until the casserole is hot and bubbling, and the cheese is golden.
12. Let it rest 5-10 minutes before serving.
13. Top with your favorite garnish. Serve while still warm.

Notes

Helpful Equipment

• 9×13-inch (or close) baking dish
• Mixing bowl
• Measuring cup and spoons

Tips

• Use fresh shredded cheese 
• Adjust the heat to your liking
• Keep it quick and easy by using pre-cooked chicken 
• Let it rest for 5 to 10 minutes for the best serving results

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 478Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 99mgSodium: 1201mgCarbohydrates: 22gFiber: 3gSugar: 1gProtein: 32g

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