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Easiest Mexican Chicken Casserole with Corn Tortillas

easiest way to make a Mexican chicken casserole

Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Calories 475 kcal


  • Cooking spray
  • 8 Corn tortillas
  • 4 Chicken thighs, cooked and shredded
  • 1/2 Can Charro beans (31-Oz can, H.E.B. Brand)
  • 1/2 Can Black beans (15.25 oz can)
  • 1 Can Mild diced tomatoes with green chilies (10-oz can)
  • 1/2 Can Libby’s Naturals No Salt or Sugar Added Whole Kernel Corn Non GMO
  • 1 Can Cream of chicken soup (optional)
  • 2 Cup Cheese, Mexican Blend or Cheddar Cheese


  1. Cut 8 corn tortillas in half.

  2. Place half of the sliced tortillas into the bottom of a rectangular baking pan after you’ve sprayed the pan with a baking/cooking spray (I used a foil pan in this recipe.).

  3. Mix together the chicken, beans, diced tomatoes and chilies, corn and seasonings in a large bowl (and cream of chicken soup if added).

  4. Layer half of the chicken mixture on top of the tortillas, and add one cup of the cheese.

  5. Add the other tortilla halves on top of the cheese.

  6. Cover the tortillas with the rest of the chicken mixture.

  7. Cover with foil and bake on 375° for 20 minutes.

  8. Take the pan out of the oven, and cover the top with the second cup of cheese.

  9. Bake uncovered for 10 minutes.

  10. Ready to serve.

Recipe Notes

Calories are estimated for approximately 1/2 cup serving.

Season the chicken, when cooking it ahead of time, with approximately 1/2 teaspoon salt, black pepper, chili powder, onion powder, and garlic powder or taco seasoning.