Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair.  Nutritious and kid friendly.

Mexican Casserole

vegetable oil

chicken breast meat

½ (1.25 ounce) package taco seasoning mix

(15 ounce) can black beans, rinsed and drained

sweet corn, drained

salsa

water

Mexican-style cheese

tortilla chips

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.


Preheat oven to 350 degrees F (175 degrees C).


Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.


Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.


This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like to cook! I cooked it at the firehouse and my crew went crazy for it. Here are the things I changed.  First, I grilled a whole onion and about a tablespoon of garlic in oil before putting the chicken in. I at least, if not more, doubled the salsa and also added several tablespoons of chipotle sauce for spiciness and flavour.  I tore up corn tortillas and made one layer on top of the first half of chicken mixture, then piled the rest on top, all in a pyrex bowl (we had no 9x13 baking dishes at the station, but I baked it in the bowl and it turned out perfect).  Also, next time I probably will not drain the beans and only some of the water off the corn. I served it with cornbread, a green salad and mexican rice. Soooo yummy.  My favorite recipe to date!!!!

This was a great starter recipe, but like others, I felt it needed some doctoring. I followed advice and cooked up onions and garlic with the chicken, added more salsa and a can of green chilis, left the liquid in the beans and corn, and a cup of minute rice was mixed in right before I put it in the oven. I didn't have any chips, so I tore up a couple of tortillas, placed them over the casserole and added cheese to the top a few minutes before taking it out of the oven. They worked out great and came out nice and crispy. I also made the whole thing in a medium skillet (with metal handles) and put it right into the oven, making it a one-dish meal. Less cleaning is best in my book :)
A great change from tacos, and was great at work for lunch the next day.

Living (born and bred) in New Mexico, our chili is either red or green and our beans are refried.  Meals or salsa with black beans are considered on the gourmet end of our very basic love for spicy foods served traditionally with pinto beans and spanish rice.  As a matter of fact, my husband won't even consider ordering ANYTHING made with black beans.  Tonight I served him Sue's Mexican Casserole (he even watched as I added the beans) and not only did he have seconds, but he specifically asked me to make sure I make it again.  If it's dry you're either not adding enough water, adding too many chips, or cooking it too long.  Adios! from The Land of Enchantment!

Ah we all loved this! I used some of the suggestions from others and chopped up 1/3 of an onion and sauteed it with the chicken in olive oil, used 3/4 cup of salsa, omitted the water and just didn't drain the beans or corn, used a 15 oz can of corn, added a cup of minute rice right before putting it in the stove, and used about 2 cups of cheese! Was incredibly easy and very fast; I'm sure this will be a family staple.

Very quick all-in-one meal.  Everyone had seconds and commented it was yummy.  I added fresh cilantro &amp; 4oz of cream cheese to the meat mixture and served it with extra salsa &amp; sour cream.  A++ recipe for taste and for how easy it is to prepare.  Because of the rave reviews (unprompted) by my kids (7yrs &amp; 5yrs) I'll be making this recipe often.

I doubled this recipe and put half each into a square baking pan.  I do think the recipe would be too thin in a 9X13 pan.  One of the pans I took to a potluck.  I didn't put the additional cheese on top and it was still very good.  I shredded the chicken rather than keeping the breasts whole.  I'd suggest using a better quality salsa for additional punch.  I used Trader Joe's Taquera Salsa and it sure added a wonderful tasting dimension to this casserole.  Two thumbs up!

I used ground beef once and it was terrific.
I also used the liquid from the beans and the corn in place of the water called for. Added extra flavor!

SO EASY TO MAKE AND EVERYONE REALLY LIKED IT!!  I DID LEAVE OUT THE SALSA AND ADD PICANTE SAUCE-HOT.  I ALSO USED THE ONIONS AND GARLIC WHEN COOKING THE CHICKEN.  I LEFT OUT THE CHIPS.  SERVED IT WITH SOUR CREAM, CHIPS, CHOPPED TOMATOES AND EXTRA PICANTE SAUCE.  WILL BE MAKING THIS AGAIN.

This was so easy and great too! My husband loved it and even my 19 month old cleaned her plate. I didn't follow the recipe to the letter though, I used 1 lb of chicken, a whole envelope of seasoning, a slightly larger can of corn, and enough salsa to coat the other ingredients (I didn't measure it). I probably added about 1/4 c of water for simmering. My husband said I should make this more often. I'm not crazy about Mexican style food, but it wasn't too spicy (use spicy salsa if you like the heat). A hit with my family!

I thought this was really good, and was amazed that my picky pre-schoolers liked it too.  I added a small can of mild green chilies, and also added the remainder of the taco seasoning to the water I used to cook rice as a side dish.  In the future I will use a smaller pan than specified since it dried out a bit and was more like a dip in a 9x13 pan.

Ok my family loved this, however, I did make several changes.  First off, I parboiled 4 large, skinless chicken thighs, deboned and cubed the meat.  I sauted 3/4 cup of diced onions and a tablespoon of minced garlic in a tablespoon of canola oil.  I then tossed the chicken with 1/2 tsp of cumin and added to the pan with a large can of black beans, undrained, 1 can of rotel tomatoes, also undrained.  I then added 1 cup frozen sweet corn, 1/4 cup taco seasoning and 1 cup chicken stock.  I simmered this all together for about 15 minutes.  While this was simmering, I cooked a pack of instant rice (about 2 cups cooked).  I stirred the cooked rice in with the chicken mixture and poured into my baking dish.  I then topped with 2 cups crushed tortilla chips and 2 cups mexican mix cheese (we like cheese).   I served this with a green salad and corn bread.  Thankfully there is enough for all 4 of us to take for lunch tomorrow.

I cooked onion and bell pepper with the chicken, but other than that followed the directions. I would give it five stars, but it was just good, not great. Will make again, possibly with leftover shredded pork.

This was pretty good. It has the potential to be excellent and next time I will make a few changes. I will add sauteed onions and shred the chicken rather than cube it, it seemed too chunky for the beans and corn.  There is not enough salsa or cheese in the recipe, but the flavors are very nice.

Very tasty, but as many other reviewers said 1/4 cup of salsa is just not enough.  I had planned on using 1 cup, but even THAT wasn't enough and I ended up using the whole jar.  I mean really, why add water when you can add more salsa?  It's also important to pick a good salsa as this dish is strongly flavored by it.  Anything from Pace is really disgusting in my opinion, and nothing like a real salsa (I live in Southern California and have had my share!).  I used Vons/Safeway brand roasted tomato with cilantro flavor.  It's pretty good and cheap.  Anyway, I needed to use up some pre cooked chicken breast strips (Foster Farm) so I just diced those and skiped the first step where you fry the chicken in the oil.  I also used the whole packet of taco seasoning, but I found one that said low sodium so I bought that.  I didn't bother to measure the cheese or chips, I just put enough on to layer it.  So the flavor of this was really good, but the cosistancy was just that of beans and salsa.  I think it would be better with some pasta in it, like macaroni pasta, or rice.  Just something to give it structure.  I certainly could have used less salsa, but 1 cup wasn't enough to wet the mixture of chicken, beans, and corn so I'm not sure what the solution is.  It was very easy to make, very tasty, and just needs each person's slight tweaking to make it great.

This is definitely a keeper!  I followed several suggestions from other reviews:  I sauteed one whole medium yellow onion, sauteed the chicken (I used 1 lb instead of 3/4 lb), then added the beans (I drained and rinsed them first), the corn UNDRAINED and a 15 oz can instead, an entire jar of salsa, added a 4 oz can of green chiles and about a handful of cilantro.  I didn't add any extra water as the recipe suggested and it turned out fine...the water from the can of corn and salsa was enough. I also added a cup of instant brown rice and mixed thoroughly just before putting in the oven.  When it was done, I added a dollop of sour cream on the top to mix in.  

The hubby and I both liked this one!  He went for seconds :-)

This dinner was, as Ned Flanders would say, scrumdiddlydoodliumptious!! I used Taco Seasoning I recipe on here instead of a packet, layered flour tortilla on the bottom of round pyrex, and another on top of all the chicken/beany goodness, in between additional layers of Mexi-cheese and baked 325 covered for 15-20 min., then uncovered for another 10 min. Slop on the sour cream, sprinkle on the cilantro and this was a supper win!

This could be a decent base for a main course. I'm never a fan of not seasoning the meat, so I had to cook the chicken with the taco seasoning before adding in the rest. It could also use some additions to give it more character. But the thing that frustrated me the most is that a 9x13 pan is way too big for this. I could barely smear it around and cover the bottom. Ended up transferring to a 7x11 pan. Even there it was only about an inch in depth.

A lot like "Restaurant Style Chicken Dip" but with beans/corn. Add at least 3 small tomatos. It needs the moisture. Leave out the chips and serve with the meal.

This was FAST &amp; Delicious! My husband ate 3 servings! I added a layer of chips to the bottom, this gave it a tamale pie texture, YUMMM!!! Also mixed sour cream &amp; 1 can of Rotel (diced tomatoes w/green chiles instead of the salsa )in with the chicken mixture. DELISH!

The Best STARTER Recipe for a quick weekday night dinner.  I didn't have taco seasoning mix but that's easily remedied with chili powder, cumin, garlic, onion, cilantro and chipotle seasoning. I did have some taco rice mix so I cooked and spread it on the bottom of a large casserole dish, then spread a can of (drained and rinsed) black beans.  This way the black beans don't get crushed and mushy.  I sauteed the chicken with some chopped onions, seeded and thinly sliced pablono pepper, two large chopped tomatoes, can of corn, can of Rotel, can of sliced black olives and added extra cilantro, cumin, chili powder and chipotle seasoning.  After draining some of the juices from the skillet, I then took the chicken mixture and added a can of tomato sauce and placed it all on top of the rice and beans in the casserole.  I then topped this with mexican shredded cheese and let bake in the oven till nice and hot.  Since we only had a 1/4 bag of broken tortilla chips, I put those on the bottom of the plate and then the casserole with a dollop of sour cream on top.  Yummy!  I will definitely do a bunch of variations depending upon what I have on hand.  Thank you Suezqz_64 for the recipe! 

I added bell peppers, onions, rotel, stewed tomatoes, and cilantro. I also subbed corn tortillas instead of chips. It was delicious - like a mexican lasagna (I layered the meat/vege mixture with tortillas and cheese 2xs).

This was really bland for us.  I think we'd have to go back and add spices.

great recipe.made this recipe twice.first time turned out a little dry.Second time i left out the beans and added sour cream and topped it with doritos like another review had done...turned out great..much better the second time.i also added more cheese..

This recipe is DELISH!!!!  It doesn't need any alterations.
I don't like cooking my chicken in oil though - so I did cook mine a little differently.  I put it in the crockpot in the morning with a can of chicken broth and let it slow cook all day.  Then when I got home from work I pulled it out and it shredded beautifully.  The shredded chicken really went well in the recipe!!!!  And it made prep time nil for a working mom.  I also used a whole pack of taco seasoning and it wasn't too spicey!
Yummmmmmmmo!

Just delicious!  I will certainly be serving this one again.  I followed many suggestions: added much more salsa, juice from the beans and corn, sauted chopped onions and garlic, green onions, mild green chilis, and sliced black olives. I stirred in sour cream before adding the mixture to the casserole dish.  Next time I want to cook and then shred the chicken instead of cubing it, as I think that will go better in this sort of casserole, and perhaps mix about half of the crushed tortilla chips into the casserole.  A little crunch on top is nice, but I also like the taste of tortilla chips or soft tortillas cooked in sauce.

this was a big hit with the family. easy and a crowd pleaser...everything a busy mom needs for dinner.

The taste of this was good.  I added a little garlic to the chicken while cooking, and also a little onion powder.  Used all the liquid from a regular size can of corn and also left the liquid from the beans as well.  I think If I make it again I'd cut at least half of the corn water, as it was a little too runny for my tastes.  I also upped the salsa a little.  Good, easy, last minute meal, but nothing amazing.

So good and easy!  Took other suggestions and did not drain the corn or beans, also doubled the amount of salsa.  I put a layer of chips on the bottom, then chicken mixture, then a small layer of chips on top covered by the cheese.  I think next time I will put in some chopped Jalapeno into the chicken mixture to try and give it a little more kick.  I usually put a whole packet of taco seasoning in.

This was terrific!  Even my pickiest eater wants it again -- and for her lunchbox!  I did take some others' suggestions and sauteed the cubed chicken in olive oil with a clove of garlic and half a sliced onion and only drained half of the liquid from the corn, none from the beans.  Also, used 1/2 cup of salsa.  This is a keeper and will be making this plenty in the future.  Thanks!

To make it vegetarian, we made a few changes.  Instead of chicken we added:

- 1 can of vegetarian refried beans

- 1 can Rotel diced tomatoes w/green chilies with the liquid (it says to add water anyway, might as well add some flavor!)

And then instead of normal canned corn we used the Mexican style corn (it just has peppers added).  It was delicious!!  My boyfriend and I will be making this again!

This is really good... I would give my doctored version five stars. I diced an onion and sautéed for a few mins in some olive oil, then added some chili powder and a bit of black pepper. Then I threw in the diced chicken and cooked until done. From there, I essentially followed the recipe, but I used a 12 oz can of corn and probably more like a full cup of salsa. I also made some spanish style rice and put that in the bottom of the casserole dish.  Yum!

Very easy to make and kids really liked it.  I bought a rotisserie chicken at the store and pulled the meat from it after cooling.  It was very tender and faster than having to brown and cube the chicken breast.

Added about 1/2 cup each diced red onion, diced red pepper and a couple of grated cloves of garlic to some hot oil before adding the chicken.  Also added 2 cups of water and a cup of basmati rice to give it a big more volume (and because my husband wanted rice).  Also used cool ranch doritos, which added some additional flavor.  Baked it in the oven-proof skillet that I cooked the chicken in.

Sauted onion and garlic in oil then added chicken. Doubled the salsa and added green chilis to spice it up. Turned out great!! Easy dish to do will make again!

Very Very good. The chicken was nice and tender. My husband took one bite and couldn't put it down. We will be making again and again!!!

I thought this would be so much better given the ratings.  Followed the recipe exactly, and can honestly only give it 2 stars.  My 11 yr. old son thought it was good, but me, hubby and teenage daughter weren't thrilled with it.  Not keeping this one, sorry.

The flavors of this are great. I did add the taco seasoning to the chicken first as others recommended. I added torn pieces of corn tortilla to the bottom of the pan and then again on top of the chicken mixture before I topped it with cheese and chips. This made a wonderful crunchy crust. I also choose a smaller pan as others mentioned. I will make this again especially since it is so easy and so good.

Like others noted, this recipe needs about 3x as much salsa as recipe notes.  Also, to make this tasty dish even quicker, you can use Tyson's already cooked cubed chicken breasts, and just let the chicken marinate in spices/salsa for about an hour before warming through.  I served this with sour cream, cubed fresh tomatoes, and yellow rice.  YUM!

We both enjoyed this. Easy to put together. The only change I made was to almost triple the chicken. One breast in a casserole wasn't going to work for us. Before I put it in the baking dish I saw that a 7x11 dish would work well. It filled the dish about halfway. Glad I didn't use the 9x13. The only other change was to add sour cream. We like that with a lot of our Mexican dishes.

Excellent. I wasn't quite sure what type of reaction I would receive on this dish.  Everyone loved it and asked for more.  I will defintely make this again.

This dish is pretty good and very versatile. I sauteed 2 cloves of garlic in olive oil then added the chicken. Also added a few spices while cooking the chicken.  I used more salsa and some sour cream.  Although it is pretty good alone, I think it would also be good as a burrito filling or as a cold corn chip dip.

Delicious! Me and the husband polished off this dish in one setting, which never happens! It was too good to save some for leftovers. Also loved the ease since nothing really HAS to be measured!

My 5 year old said, "Mom, this is stinkin' awesome!" which is actually a compliment - ha! The first night he really complained about eating it but he had to if he wanted any dessert and then he realized he loved it!  I used a can of black beans and a can of kidney beans, an entire jar of mild salsa, frozen corn, chopped up some tomato I had on hand, used sharp cheddar (what I had), and we served this with sour cream. Also used dark meat from 3 or 4 boneless skinless chicken thighs I had cooked up (cheaper) and that worked great. Will definitely make again!

It was good. I made Spanish Rice and put that on the bottom before putting the chicken, corn, bean mixture on top. This helped extend the recipe a little. Otherwise, I would say it would only feed four.

I followed the instructions up until adding the tortilla chips. I decided instead to use the mix as a filler for soft flour tortillas and added a dab of sour cream. I also substituted taco sauce for the salsa, since that was what I had on hand. The flavors were very good.

This was delicious. I used the recipe from the site for taco seasoning, cooked the chicken in onion and garlic, used about a cup of salsa and a can of green chilis.

Pretty good as directed. I have made similar recipe many times with the addition of 1/4 chopped green onion and 1 can of cream of chicken soup right before baking and is also much improved using doritos over plain corn chips.

HELPFUL TIPS:   taking the lead from others, definitely omit water.  Use the juice from both beans and corn (hey, makes it easier to not have to drain too)! I make the mixture ahead of time and when ready to bake, then add the crushed chips.  I actually added a layer of chips in the middle.  OTHER TIMES, I omit the chips and just add 1 - 1.5 CUP of any cooked rice (i used a seasoned flavored uncle ben's box) ...we felt this really tasted better scooped in a flour tortilla and topped with your favorite toppings (lettuce, tomotoes, sour cream and salsa).  Either way we make it, definitely add 3/4C salsa.  No, ours wasn't hot at all and we had a 1, 3, 5, and 7 yr old who approved.  It just adds a little hint of tomatoes and texture that made it perfect.

Very yummy and quick to make.  I will definitely make it again.  Followed the recipe pretty much but added a little more salsa.  Great!

This was fabulous! I have made this 2 times in the last 3 days! We went ahead and added a cup of instant rice before putting in the oven, and its perfect! Thanks for such a quick, easy and yummy dish!

Made it as listed with exception of adding a tsp of cayenne to the mix and some diced cilantro with the last layer of cheese. The only thing I DID change was to make it in an 8x8 pan. I can't imagine how thin it would be had I used the 9x13 pan recommended. I'll definitely fix again as it was a hit, easy to make and has stuff I always have on hand

This dish out of the oven is awesome.  As a leftover, it is not so good.

This was fantastic! so easy to make! I put twice as much salsa as directed, kept the chicken nice and moist.  Also, i used baked tostitos (for less fat) and low fat cheese.
Great recipe, I will definently make this again and again!

Very easy and delicious!  Freezes and warms in the microwave well.  I used hot sausage rather than bacon and topped the potatoe/cheese mixture with the browned sausage.

LOVE this meal. My husband is always asking me to make this meal again. I followed the other reviewers advice about cooking the chicken with onions and garlic. I make my own salsa which I generously pour into the mixture, and I also added a package of Uncle Ben's Sante Fe rice before putting it in the oven. I have made this for my family as well and it always gets rave reviews.  This is a staple in our house now! Thanks!

we used pre-cooked southwestern chicken strips and cut those up...heated up the chicken and dumped in the rest all undrained...GREAT dish...

This was very good.  I followed the directions listed here, but,  I added a few ingredients that helped make this dish even better.  As the chicken was cooking I added a diced onion, a couple cloves of minced garlic then once the chicken was cook,  I added a can of chopped green chiles, and more salsa than a 1/4 of cup. Along witht he other ingredients.    Will be making this again very soon!!!

This was the best recipe I have made from this site. Very delicious. My family loved it! Thank you for the recipe idea.

I like to use cumin, lime juice, cilantro and serrano peppers for the flavoring rather than a premade mix.

I made this tonight with a few minor tweaks. I cooked the chicken with onions and garlic. Then I used the the taco seasoning as the package says to and when there was alittle left to be absorbed, I added the cor, beans, and salsa. It turned out amazing and my boyfriend really loved it. Will cook again!

This recipe was so easy and delicious!!  I boiled the chicken instead of cooking it in oil.  I also added about 1/2 cup more water than it called for.

We LOVE this recipe!!  For a little kick, I used medium salsa and upped the measurement to about a cup, and added about 2 cups of torn fresh spinach about 4 minutes before finished for a little extra nutrition.  When done, I added about one cup of shredded cheese before topping with crushed corn ships and additional cheese.  This is great to make the night before for the hubby to reheat, add the chips and cheese, and bake for when I'm going to work late.

This was alright. Next time I will not add the juice from the black beans, totally ruined it for me!!

I had to improvise just a tad but kept the recipe the same, I doubled the recipe but not the chicken, I didn't have canned corn so I used a bag of frozen, didn't have have pkgd taco mix but used mexican seasoning, and then I didn't have salsa so I used canned tomatoes and onions and chopped some jalapeno's. I used corn tortillas on top with cheese at the end. I threw in some minute brown rice to make it more filling for my crowd. This made alot of food and there was not much left. This is a keeper for sure!

good, very easy to make....but nothing to write home about. i appreciate recipes that call for simple ingredients as well as simple cooking directions, which this recipe certainly has. you end up with a very tasty chicken dish. probably good to have this on hand for last-minute meals, but i woudl not want to "show off" my cooking skills with this one.

I gave it 4 stars because of the additions I made.  With the additions it's a 5 star.
I saute'd onion and garlic with the chicken and I added red, green and yellow peppers.  I served it for guests and all had 2nd's.  I doubled all for a 9X13 pan.  Will definately make again.  Served with cornbread.  Yum!

Thought it needed a little more spice so I added 1/3 tsp cayenne plus a sprinkle of chili powder.  Added 1/2 can diced tomatoes with peppers in addition to the salsa &amp; added rice as others recommended.  Not bad.  Liked the tortilla chip topping browned with cheese.

Muy bueno!  I had already thawed some ground beef, so I used what was on hand.  Of course, I diced a large white onion and fried it with the beef.  I used taco sauce rather than the packet and I used much more salsa than was called for.  Just a personal preference.  I didn't measure, I just tasted as I went along.  I used a 19 oz can of black beans and a 14 oz can of corn, mostly drained, and then just added water as I saw fit.  I used KELLYRNH's suggestion and layered whole grain tortillas in half way.  What an amazing texture and flavour.  My family LOVED this recipe. I will be making it again and tweaking it as I go!  Muchas Gracias!

This is one of my very favorite meals. To make it even better, try adding white rice. It makes all the difference!

A very good, very easy recipe!  I made it as directed, but I used more cheese....something I tend to do with alot of recipes.  I think next time I will add onions and maybe some black olives.  It's great left over, too!

honestly a little 'average". will probably make it again.

Made this last night, thought this was a good solid dish (and easy!) to add to the dinner rotation, or use up left overs! I made as called for in the recipe and sprinkled the chicken with the Taco Seasoning II recipe from this site instead of the taco packet called for. We topped with jarred jalapenos and sour cream and served with cilantro rice. It definitely needed the rice for a side or it would not have been enough to serve us 5. Will make again, but will trying adding fresh jalapenos directly to the casserole, as we like our foods spicier. Good overall recipe.

It's great when you find a recipe that the whole family likes. This one satisfied everyone. It was so simple and quick to assemble. I didn't have black beans so i used red beans and it worked out just fine. Thanks for the recipe

Great flavor, but a little dry. I will try it again with some changes.

Unbelievably quick and easy with tasty results! I made it exactly as written and I am embarrassed to admit that my teenage son and I ate the whole thing in one night (and that was before I read that it doesn't make good leftovers)! We loved it as is, but might try layering with tortillas next time. Thanks, Suezqz!

Great idea, I also made some changes...I used 4 boneless chicken breast cooked in olive oil and cubed (small) and taco sauce to avoid drying out. Added undrained (1 can)pinquito beans and (1 can )undrained chili beans a jar of salsa, a full packet of taco seasoning, a tablespoon of my favorite hot sauce.In a 13 x 9 placed a layer of meat mixture then tore up corn tortillas and made a good layer on that, then a couple handfuls of cheese, then a layer of meat mixture and tortillas and cheese to top it off. Fabulous idea.... Cooked as directed and served with sour cream and tortilla chips. Yumma yumma! Thank you

I doubled this recipe and recommend more salsa than recipe calls for as it was a bit dry.  One of the best casseroles I've ever made and I make a lot of them.  My kids loved it.  Would be just about as good without the meat for vegetarians.  I served it with flour tortilla skins.

This is a quick way to make the kids happy, i substituted the black beans and used pinto beans, we used a bit more cheese and rolled up the casarole into yummy flower torts!

This recipe was so simple to prepare, I was actually suprised at how well it tasted.  I used more than the called amount of chicken; almost two pounds(3 boneless breast halves).  Other than that, I followed the recipe exactly.

It came out great and was really easy to make. It took longer than 30 minutes but overall was still a quick recipe. I took the advice of some of the other reviewers and added a little extra water, plus an entire cup of salsa instead of the 1/4 recommended. I also seasoned the chicken prior to cooking and added cayenne pepper for extra flavor. I served the dish with sour cream on the side.

This was a quick easy delicious dish. I used "taco seasoning I" in place of packaged seasoning and also substituted regular tortilla chips with Doritos primarily because it was what I had on hand, but am glad I did. Will make again.

This was pretty good... one kid thought the corn didn't belong, two complained about the black beans, and the husband complained that a good mexican casserole needs ground beef and refried beans.  So there you go.  I thought it was a good quick fix and served it with Mexican rice. 

I am only giving 3 stars because this recipe 1) is not really a casserole, it's more like a dip or filling for burritos and 2) because it needed more ingredients to give it flavor.  After adding a small can of chopped green chilis, about 1/4 cup  sauteed onion and a heaping tablespoon of spicy chipotle sauce it became a 5!  I also used the whole packet of taco seasoning, not half. And rather than crushing tortilla chips on the top I served them on the side and used them for dipping. YUM!

AWESOME. I'm a novice cook and this was my first casserole. I eyeballed everything. I used colby-jack cheese and actually messed up on the black beans. i was on the phone and accidentally opened black bean soup! i drained it a bit and used it and it came out fine regardless. probably added more flavor! i sauteed the chicken with 1/2 a yellow onion and 4 cloves of garlic. also took above advice and added ready rice. this was crazy easy and came out great. and really, no measuring cups! check my drying rack, i swear it!

My entire picky family (with 2 little kids) loved it!  I doubled up the recipe (which fit perfectly in a 13x7 casserole dish), used half a jar of picante sauce instead of 1/2 cup of salsa.   I also cooked my chicken in butter &amp; garlic... Great recipe... one of our new favorites... Excited to eat the leftovers for lunch!

Excellent! I also made changes as noted. I double the amount of chicken (I boiled, deboned and shredded chicken leg quarters - I also added chopped onion and garlic in with the chicken after shredding). I used the whole bag of taco seasoning, drained the beans, drained half the corn, and used 2 cups cheese instead of one. I also did not add the chips as we used it for filling for tortillas. It was yummy! It comes out as a thick casserole (watch that the salsa you use isn't too watery). The way I served it to a group was in the casserole dish with flour tortillas on the side. Spread sour cream inside the tortilla and then add the mexican chicken casserole, fold and eat. My company, husband and 3-year-old son LOVED it. My 3-year-old ate TWO huge tortillas full. Thought he was going to bust! Thanks for the recipe!

OMG!! I loved it! Cooking can't get any faster and easier than this meal. I made the whole thing in a casserole dish that I also put in the oven..even clean up easy :) 
I started by sauteeing chopped shallot and then added the chicken (that I had marinated in olive oil, taco seasoning and liquid smoke for 3 h or so). I should had drained the black beans but it was still great, just scooped out some of the extra moisture.
I used 1/4 C homemade salsa (D's recipe from this site) and 1/4 green chile sauce (El Pinto, mild), crushed some Mission tortilla chips and used a Mexican cheese blend.
I topped the meal with lowfat plain yogurt and even my 2-year-old loved it!

This was a fast and easy casserole to toss together for a no hassle weeknight meal. It used a lot of leftovers up and that was great. I got rid of some leftover salsa, the rest of the broken tortilla chips in the bag that no one wanted to eat since they were too small but still fresh and crispy, and some cheese that had been opened and needed to be used up. Kudos for a recipe that used all that and things I normally keep on hand. It was good but didn't quite appeal to our tastes, as we both thought we would have preferred beef instead of chicken in this. My husband didn't care for the corn in it but I thought it went perfectly in this. A good base recipe that can be personalized easily to suit your own tastes. Thanks.

A very pleasing dish for my family. The 6 year old and 3 year old each asked for seconds. I offered a dollop of sour cream on the side. I made the night before - sprinkled the chips on just before baking. A working mother's dream and a definite keeper in this house.

This flopped with my family!  Kids &amp; husband just picked out the chicken and pushed the rest to the side with their fork.  I did not like it either.  This didn't have anything to make it "stick" together like the way most casseroles do.  I even added double the cheese from what the recipe called for to try to give it a more solid consistency.  I like all of these ingredients, but it just didn't work for me.  Big disappointment.

This is wonderful. You can add to it, take away from it and it is still wonderful. Plus my two kids under 5 LOVED it.

FANTASTIC...I used chili beans instead (and kept about 1/2 of the juice from beans). I also seasoned the chicken with a little salt,pepper,and cumin then added onions and green chilesbefore rest of ingredients. I bumped up the salsa to 3/4 of a cup and it wasn't dry or soupy...TRUST ME. My husband loved it (he's super picky).I topped it with a little sour cream.
   I used the left overs to make a layer enchilada dish. Just soak flour (or corn) tortillas in enchilada sauce layer  1/2 chicken mixture, 1/2C sour cream and 1/4C cheese. Reapeat. Bake at 350 until cheese is bubbly.BOTH ARE GREAT!!

I was looking for a quick and easy dinner recepi, stumbled on this but I'm glad I listened to other reviewers about doctoring it up. I used a 12 oz can of chicken (was in a rush) used a whole packet of taco seasoning, added a can of rotel with habaneros, did not drain the corn and left out the water. I used soft flour tortillas and layered the tortillas, chicken mix, and cheese (like making a lasagna) Husband and I LOVE it! Eat it with sour cream and hubby has already requested I make this again.

This is a great go to recipe. I added 1 1/2 cups of cooked rice with extra salsa, which makes this a complete meal. Thanks, have made several times.
Scores high with my teenage sons.

This was excellent, served for company with a caesar salad. Changes: add whole packet of taco seasoning and 3/4 cup of salsa.. Great! Fast and easy and delicious!

An average casserole... the first night (when the casserole was fresh), it tasted pretty good.  But, the leftovers were only fair (soggy chips and kinda falling apart).  I doubt the portion I stuck in the freezer will be that good.  Leftovers are really important to me, and I want them to taste good.  I need them to help carry me through the work week!  Probably won't make this again.

I love this recipe and make it all the time now.  Things I change slightly, I put about a cup of salsa in there - and I make it homemade. Also, for a bonus, put this mixture in burritos - equally as good! :)

mexican casserole

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 5

Cost: $5.11 /serving

Author : SUEZQZ_64

Ingredients

Instructions

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