Mexican Chicken Casserole – Tortilla Chip Layered

This Mexican Chicken Casserole becomes a winning combo with layers of crunchy tortilla chips, lean ground chicken and a creamy cheese sauce. An easy recipe that your family will devour.

And if you love Southwestern style casserole recipes, check out my Biscuit Breakfast Casserole. It’s a crowd-pleaser.

Ingredient Substitutions

• Ground Chicken: Use lean ground turkey. Or use one pound cooked chicken breast that’s been shredded. Shredded rotisserie chicken is also a good choice here.
• Cheese: Use any good melting cheese for this recipe. Monterey Jack, Pepper Jack, or even Muenster cheese is a good choice here.
• Chile Peppers: If you don’t feel like roasting peppers, or don’t have roasted peppers in the freezer from this past Fall harvest, substitute canned chile peppers from the Mexican food aisle at the super market. Use medium heat peppers for maximum flavor.
• I highly advise you to use Homemade Taco Seasoning, the flavor will elevate this chicken taco casserole from good to fabulous. You’ll be glad you did.

How Do I Prevent Tortilla Chips From Getting Soggy In This Casserole?

Pro Tip: Best Chips for Casseroles To Avoid Sogginess: Use sturdy yellow corn purchased tortilla chips. Look for a package of chips that indicates thick and sturdy. Don’t use the thinner and more delicate white corn chips. They will not hold up for the layering process and will become mushy or soggy.

Step by Step Instructions, It’s Easy!

1. Step 1: Heat a large fry pan over medium high heat. Add the oil. Once the oil is shimmering, add the ground chicken and chopped onion. Cook, stirring often until chicken is almost cooked and the onion has softened. Add the chopped chile peppers and taco seasoning.
2. Step 2: Cook and stir for 1 minute or until well combined.

3. Step 3: Cream Sauce: Add tomato juice and cook for 5 minutes. Add cream and simmer for a couple of minutes until well blended, stirring.
4. Step 4: In a large deep casserole baking dish sprayed with non-stick spray, place ½ of the bag of tortilla chips in the bottom. 

7. Step 7: Add another healthy layer of tortilla chips, and most of the remaining cheese.
8. Step 8: Pour on the rest of the chicken cream sauce and top along with the remaining cheese.

9. Step 9: Bake at 350 degrees for 30 minutes. Top with you favorite taco fixings like chopped lettuce and diced tomatoes for that taco experience. Slices of fresh jalapeno peppers and a dollop of sour cream are also welcome here.

Variations

• Make this a beef taco casserole by substituting lean ground beef for the ground chicken. 93% lean 7% fat is a good ground beef ratio for this recipe.
• Spicy: Spice things up by adding some thin sliced fresh jalapeno peppers to the toppings.
• Serve this chicken taco casserole with salsa or pico de gallo or even Salsa Verde.

Tips For Success

• Grate your own cheese. Those packets of pre-shredded cheese are most certainly convenient, however they can contain chemicals that keep it from clumping. Those same chemicals will also create a cheese that doesn’t melt as creamy as fresh grated.
• Don’t worry about some of the tips of those corn chips sticking out of the sauce. As the casserole bakes, those chips serve as a built in crunchy topping.
• Commercial Taco Seasoning Packets: Are seasoned to please the masses. For me they simply don’t carry enough spicy heat. If using one of these, add a pinch of chile powder such as New Mexico Red or Cayenne.

Equipment Needed

A 9 x 13″ Pyrex baking dish somewhat works for this recipe. I prefer my Sur la Table four quart deep dish casserole dish for wiggle room if I get carried away adding to much cheese.

If Using Fresh Roasted Chile Peppers

• Each Fall, I purchase roasted chile peppers from street vendor chile roasting operations. Either Hatch chiles or Colorado grown Pueblo chile peppers. I divide them into freezer safe plastic bags and freeze them to keep us warm all winter long. You can roast your own chile peppers by placing them about 5″ below your oven broiler, and turning often until blistered. Then prep them per directions below.
• Don’t have access to fresh peppers? You can order them delivered to your doorstop using the Hatch Chile Store. Authentic New Mexico chile products with reliable flavors and shipping.

Storage, Freezing and Reheating – Expert Guidance

• Refrigerator: Store leftovers in an airtight container, or simply cover the casserole with plastic wrap. It will keep 3 – 4 days in the refrigerator. Reheat using the microwave.
• Freezing: This recipe makes enough to feed an army, so for us empty nesters, it’s a perk to be able to freeze meals. Yes, this casserole freezes well. Place any leftovers in a freezer safe container. It will keep for 3 months. I like to wrap freezer leftovers in plastic wrap and then in aluminum foil. Be sure to label the package with date and description of ingredients.
• Reheating: To reheat, let it thaw in the refrigerator overnight. You can also reheat individual pieces in a 250 degree oven or an air fryer. The oven and air fryer will keep the crispy top layer from becoming soggy. You can also reheat in the microwave. The 50% power feature is your best friend. Place individual servings on a microwave safe plate and reheat in 30 second increments at 50% power. This is a gentler way to reheat, will also heat more evenly, and will prevent any high heat bursts.