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Mexican Chicken Casserole

Mexican Chicken Casserole (No Canned Soup)

A cheesy Mexican chicken casserole with black beans, corn, and fire-roasted tomatoes, with a quick from-scratch cream sauce built right in the skillet instead of canned soup. Layered with tortilla chips and two cheeses, then baked until bubbly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • Butter for greasing the pan
  • 2 tablespoons oil
  • 1 medium yellow onion chopped
  • 1 small jalapeño stemmed, seeded, and finely chopped (optional), plus more thinly sliced for serving
  • 2 cloves garlic finely chopped
  • 3 tablespoons all-purpose flour
  • 3/4 cup chicken broth
  • 1/2 cup whole milk
  • 3 cups shredded cooked chicken
  • 1 15.5-ounce can black beans, rinsed and drained
  • 1 15.25-ounce can corn, drained
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 15-ounce can fire-roasted tomatoes, undrained
  • 3 cups crushed tortilla chips divided
  • 1 1/2 cups shredded cheddar cheese divided, shredded from a block
  • 1 1/2 cups shredded Monterey Jack cheese divided, shredded from a block
  • Chopped fresh cilantro for serving
  • Chopped fresh tomatoes for serving
  • Diced avocado for serving

Equipment

  • casserole dish

Method
 

  1. Preheat the oven to 350°F and grease a 13 x 9-inch baking pan with butter.
  2. Heat the 2 tablespoons of oil in a large skillet over medium heat, add the onion, and cook, stirring occasionally, for about 5 minutes, until it is slightly tender and just turning golden at the edges.
  3. Add the jalapeño (if using) and garlic and cook, stirring, for about 1 minute, until fragrant.
  4. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes, until no dry streaks remain and the flour smells lightly toasty.
  5. Slowly pour in the broth while whisking constantly, then whisk in the milk.
  6. Simmer for 2 to 3 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.
  7. Add the chicken, black beans, corn, salt, chili powder, cumin, and pepper, and cook, stirring occasionally, for about 5 minutes, until everything is warmed through and evenly coated in the sauce.
  8. Stir in the fire-roasted tomatoes with their juices, then taste and add a pinch more salt if needed.
  9. Spread half of the chicken mixture in the bottom of the prepared pan, then top with half of the crushed chips, half of the cheddar, and half of the Monterey Jack.
  10. Repeat with the remaining chicken mixture, chips, cheddar, and Monterey Jack.
  11. Bake for 25 to 30 minutes, until the casserole is bubbly at the edges and the cheese is melted and lightly golden.
  12. Top with cilantro, fresh tomatoes, avocado, and sliced jalapeño, and serve hot.

Notes

Shred the cheese from blocks. Pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly.
The cream sauce: Steps 4 to 6 are a quick homemade stand-in for a can of cream of chicken soup. It is the same butter, flour, broth, and milk base, built in the same pan so there is no extra pot to wash. The sauce looks thin at first and thickens as it simmers and again in the oven.
Salt: Canned soup is very salty, and this sauce is not. Taste before layering and adjust. Broth, canned goods, and chips all vary in saltiness.
Gluten-free: Skip the flour. Whisk 2 tablespoons cornstarch into the cold milk, pour the broth into the pan first, then stir in the milk mixture and simmer until thick. Check that your chips and chili powder are gluten-free.
Make-ahead: Assemble through step 10, cover, and refrigerate up to 24 hours. Add 10 minutes to the bake time and cover with foil if the top browns too fast.
Chicken: Leftover roast chicken or a rotisserie chicken both work. Use dark and white meat for the best texture.
Heat: Leave out the jalapeño for a mild casserole, or keep the seeds in for more kick.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until hot in the center. The chips soften as it sits, which is expected.
Freezing: Wrap the baked and cooled casserole well and freeze for up to 3 months. Thaw overnight in the fridge before reheating.