Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.Looking for more casserole recipes? Check out this link fo find hundreds of crowd-pleasing casseroles from chicken to low-calorie to breakfast.

Mexican Chicken Casserole

chicken broth

(4.5-ounce) cans chopped green chiles, divided

chicken breasts

olive oil

onion

skim milk

(4 ounces) shredded Monterey Jack cheese

(2 ounces) tub-style light cream cheese

enchilada sauce

(6-inch) corn tortillas

Cooking spray

ounces) cheddar cheese

tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.


Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saut&eacute; 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.


Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350&deg; for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.


Good weeknight dinner, better the second night.  Needs some umph!  We added Cholula which improved it. I also added three cloves of garlic with the onions and it still was lacking flavor.  Next time I'd add more spices, olives, green onions, avocado and maybe some fresh cilantro on top to make it more tasty. 

Good alternative to making enchiladas which can be a bit more labor intensive. Flavor is decent, but a little bland. Could be made better with some additions as others have suggested, but overall it was easy and I liked it.

Who's, of course, a Mexican? And a mechanic? Weird. Super annoying comment. This Mexican, knows how to use commas, and not offend the world. Wow.

Cornbread? Either you reviewed the wrong recipe or decided to alter it by eliminating a bunch of ingredients and adding in cornbread. If it's the latter, you should not review this recipe because you've altered it enough to be too far removed from the original.

Just made this recipe and it was fabulous!! The key to having good body to Cassarole is allowing it to sit at least 10 min after out of oven. I used 4 Mexican cheese blend in the chicken mixture and all Monterrey Jack on top....with tostitos cantina chips crumbled on top of MJ cheese. I also cut my time by using a rotisserie chicken and only needed one sauce pan. Will make this at least once or twice a month. Added some refried beans, sour cream and fresh guacamole and that just put my Mexican feast over the top!!

Ummm... I think you might be reviewing the wrong recipe? No cornbread in this one :) 

I thought this was lacking, mine turned out watery.  Wouldn't make again.

Good.  Pretty much followed directions,  Poached chicken the day before &amp; held in broth til shredded.  Subbed Cabot habanero for monterey jack and used Hatch medium enchilada sauce.  Chipotle salsa cruda on the table for a little zip.

This was a good recipe, but I feel like the chicken probably should have some sort of seasoning prior to cooking.  It wasn't as bland as I expected, probably thanks to the enchilada sauce, but it certainly could use a little something.  I would think even a little  packaged taco seasoning would be good.  But it really is a good recipe as is, especially if you have kids that don't care if something is not as seasoned as we adults would prefer.

This was very easy to make. I though it needed spiced up a little so by adding cumin,chili powder,garlic,and cayenne pepper to the onions as they were sauteing made it great. will keep in my favs to save. served with sour cream and green onions on top. Extra chips for scooping.

My family loves this recipe. I have short cut it by using rotisserie chicken. Simply bake the cornbread, poke holes in it and pour in the enchilada sauce; top with shredded chicken then cheese and bake. Very easy and delicious. Serve with a salad and sour cream - kids are happy!

This was so good! I gave it 4 stars because I did do some tweaking per other reviews. I seasoned my chicken before cooking with salt, pepper, cumin, cayenne pepper, chilli powder, onion powder, and garlic powder. I had thick chicken breast so they took a lot longer to cook and I had to keep adding liquid to the pan. I used 2% milk instead of evaporated milk because that's what I had on hand. I used half a can of mild enchilada sauce and half a can of hot enchilada sauce. I also added black beans and some chopped up jalapenos to the mixture. It was spicy but we like it like that! forgot the chips but that's ok because it came out very delicious!!! My boyfriend loved it too! Will definitely make again!

What did I do wrong. Mine was soupy. I followed the recipe to the letter except used a rotisserie chicken. The taste was good but could not cut out like a casserole

I'm giving this 3 stars because I think it is a great base recipe.  But like many other CL recipes, it doesn't have enough seasonings....including the basics like salt and pepper when preparing meat!  I added substantially at each step; fresh garlic, S/P, cumin, cayenne.  Added a can of pinto beans to the mixture. Topped individual portions w/ chopped tomatoes and green onions.  With the alterations it was delicious and I'll make it again. Will add a little cilantro next time.

This was a meal meant for my mechanic who's of course mexican. My daughters and I enjoyed it. This is a very rich dish. Creamy chicken sauce. I give it 4 stars, only because with the layering it needs a new name. Not a casserole.

My family loved this recipe! I'll definitely make it again. The only change I made was I added a good amount of fresh ground pepper to the chicken mixture. But from reading other reviews, I think I'll try adding corn and/or black beans next time as well.

I really enjoy this recipe but I do alter it a bit.  I add a can of drained black beans, a half cup of corn and on top of each layer, I spread a hand full of fresh roughly chopped cilantro. Yum!

Have been making this for years, my family loves it.

I liked the cooking technique for the chicken -  as other folks suggested, I added cumin, chili powder and some garlic during cooking.  However, the final dish was not something my family enjoyed very much - they termed it 'edible' but asked me not to make this again per this recipe.  Instead, they prefer an alternative method where I: use a 3 quart casserole dish, 8 inch flour tortillas, enchilada sauce, chicken, corn, black beans, black olives, cilantro, shredded cheese (and sometimes raisins, almonds or other goodies).  Pour a bit of enchilada sauce in the dish, stack with tortilla.  Then build layer with a bit of chix, corn, bean, olive, cilantro, cheese, etc.  Add another tortilla, repeat building process.  When near the top of the casserole dish, pour 1 3/4 cans of enchilada sauce over the stack (We like Hatch mild or medium).  Top with a bit more shredded cheese and bake at 300 for an hour.  So I might steal the chix prep from this recipe but finish the dish my way.

Very good!  I will add black beans the next time I make this.  So simple to make, and very quick!

My picky family loved it.  My son had seconds, my husband would have but is on a diet.

I made this last Sunday for dinner and it was great. We all enjoyed it and I will be making it again.

Very bland.  Make sure to add salt and pepper or other spices.

Yummy, quick, easy Mexican recipe that's a lot easier than rolling enchiladas!

This was awesome...great flavor!  My family loved it, even when they ate left overs next day.  My husband said he could eat it every day.  I actually slow cooked the chicken breast on low for 5 hours in the chicken stock with one can of jalepenos and then shredded when I got home and threw the rest of the casserole together.  Will be making this again.

A good base for a delicious dish.  To kick up the flavor profile, I added more onion and 2 cloves of garlic sauteed in cumin and chili powder, and used a can of Rotel instead of just green chiles.  I added a can of black beans and one of corn to the final mixture and cut back on the 1 cup of cheese (which was just a RF shredded Mexican Cheese Mix.)  I also added more of a kick by using Medium enchilada sauce.  Before layering the dish, I tested the mixture and found that it could still use a bit more seasoning, so in went more cumin and chili powder.  I really liked the flavor of the salty crunch of the tortilla chips on top, so when serving, I added a bit more to the individual plates (there were bits at the bottom of the bag anyway!)  Yum-O!!

I love this filling, I am thinking of making it as an appetizer in wonton wrappers in cupcake tins.  Do you think that would work, or be soggy?

This was SO bland.  Made it exactly as written and it has no flavor.  Blech

I've been making this recipe for years. My family loves it. When I make this I usually make double the chicken and make the Chicken Tortilla Soup for the next night since both call for shredding the chicken.

I can't believe how good this is...I don't usually care for Mexican.  There is only 2 of us, so i cut the entire recipe in half.  The chicken did take much longer than 15 minutes to cook, so  I had to add more liquid to the pan, due to evaporation.  I used a 2% pre-shredded Mexican cheese blend and 2- 10" multi-grain tortillas.  It came out awesome!  Next time I will make the full recipe so that I have more leftovers!

I made this for dinner last night and it was very tasty! I only gave it 3 stars because I added a bunch of stuff to it which I think made it just that much better. 

First I cooked the chicken in the chicken broth and chiles but I added some salsa, garlic power, paprika, salt, black pepper, cumin, and onion powder. 

To the final mixture I added a can of black beans and a can of corn. I used a shredded mexican cheese blend in place of both the cheddar and the monterey jack. I also used about 8 whole grain 6inch tortillas instead of 12 corn tortillas. I also threw some sliced jalapeños on top for some extra spice. 

This came out really rich and creamy so I think I will skip the evaporated milk next time. The boyfriend loved how it came out though! Will be making my version again soon!

Delicious, quick &amp; easy. Made exactly as is &amp; my family loved it. Would be good with black beans and maybe corn added.  Will try that next time.

The filling to this recipe is unbelievable. But the corn tortillas really added the wrong flavor to this. In fact it ruined it completely for me.

This is a great recipe that you can adjust based on taste and what you have available. I boiled the chicken in 1 quart chicken stock seasoned with 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1 T dried parsley and 1/2 T onion powder. I shredded the chicken and followed the recipe for the sauce with a few exceptions. I didn't have any evaporated milk so I used regular 2 percent milk and it worked fine. I used 1 cup of reserved cooking liquid. I also added 3/4 tsp of chopped garlic, 1 tsp chili powder, 1/2 tsp cumin and a little parsley and black pepper. I served with some fresh chopped cilantro on top, salsa and sour cream. Very good!

This isn't a company-type of dish, but it is really pretty darned good.  I cooked the chicken breast in a can of tomatoes with diced chiles and extra can of mild diced chiles on a low heat, then shredded it back into the sauce, then followed the directions. Served with sour cream, diced avocado and extra cheese.  It was very tasty and not that time-consuming.  Husband loved it. Will make again for sure.

Very good basic recipe. I always use shredded rotisserie chicken and add roasted cumin and red pepper flakes to the sauce to add a little more flavor and kick. 2% or skim milk works just fine if you don't have the canned evaporated. Your favorite salsa can easily be substituted for the enchillada sauce. I also top it with sliced pickled jalapenos and scallions before baking, then top with salsa and sour cream after baking. A simple salad with tomatoes and sliced avocado goes nicely with the casserole.

I made this recipe as it reads. It is very tasty, even the leftovers reheated.

I was pretty disappointed in this recipe. It was more work than the end result was worth. It lacked real flavor or interest and I wouldn't make it again.

Used leftover rotisserie chicken breast.  Satisfying meal.  The crumbled chips on top really didn't add much - will omit next time.

OMG this was so good, my husband got sick of me telling him how good it was. I followed the recipe exactly, and it was fabulous. DEFINITELY try this one.

Great and easy recipe.  My friends and family like a good kick so I used the hot enchilada sauce and I added a can of diced jalapenos.  I was hot but didn't over power the casserole.  I will make this again!

This was way too bland for the amount of work. It definately needs a lot of tweaking to make it special. Even my 7 yr old found it boring and said it tasted like nothing. Looking at the ingredient list, I thought it would be way more flavorful. I won't be making it again.

Fabulous chicken casserole! It's pretty easy to assemble, tastes great right out of the oven, and just as good reheated. All the flavors work together very well, with just the right amount of heat. FYI, I used Trader Joe's bottled enchilada sauce.

Really excellent, my husband LOVED it. A little too much work for reg weeknight, but if you cook the chicken ahead it would be doable.

This recipe was great. I used rotisserie chicken and wheat tortillas. I sauted onion with a clove of garlic and the chiles, added 1 cup of milk rather than condensed milk, 1 can of cream of chicken soup that helped thicken it up. I also topped it with green onions &amp; black olives before baking, this will be a weekly meal!

Simple and DELICIOUS just as it is!  This recipe will go in our favorites file!

This was yummmy. 7 year old even liked it. Did not alter ingredients.  Served salad with it.

Great for kids and adults. Very tasty. Will definitely make again.

This was very good.  I didn't make any changes.  Next time will probably leave off the chips, didn't seem to do much for the taste.  A definite repeat.

I loved this recipe!  It was much better than I thought it would be.  I used Mexican RF cheese.  I also ran out of corn tortillas and used a few flour ones and that worked.  Served it with black beans and spanish rice.

QUICK AND EASY if you use rotisserie chicken.  I cut up chicken into small pieces (didn't shred).  Sauteed onion and green chilies, onion, garlic powder, chili powder and cumin to spice it up.  Did not use chicken stock - didn't need it since chicken was already cooked.  Added rest of ingredients as directed except I didn't have evaporated milk, so used half and half - came out great!  Baked for 20 minutes - my picky 14 year old loved it along with rest of family. 
Would serve as a weekly dinner - half left over for tonight.  Try this one!

This is a good recipe for a weeknight dinner.  I would add more green chiles and maybe some canned corn to it.  Overall its a good recipe for a quick dinner.

This was easy to prepare and tasted great! My husband and I both found it to be very filling. I will definitely make it again. I followed the recipe as stated and would make no changes. This would be great for casual gatherings or potlucks as well as dinner anytime. I served it with chips and salsa. Hint: to cut down chopping time and crying, I used the pre-chopped onion.

My husband and I love this recipe!  We love it so much that we brought it to a family event - it was the first food item completely gone!  I have made no changes to the original recipe!

OK, I have to be honest, I am writing the review from my husbandâs and guestsâ perspective because I am a vegetarian so I didn't actually taste it...  however, everyone loved it and asked for the recipe.  The group had a range of tolerance for heat so I made it as written but put sliced jalapenos on half to give it a little more kick.  It isnât the prettiest of presentations but I will definitely make it again.

I made this last night.  It was OK.  I thought that cooking the chicken in the broth and chiles would impart more flavor, but it didn't.  It was tasty enough and my hubby ended up liking it more as a dip on tortilla chips than anything. :)  It would be an ok thing to serve on a casual night for the family, but I don't think I'll make it often and if I do make it again I will probably tweak it some.  Nothing to jump up and down about.

Good, but a little bland. I would add some more spices next time, maybe some corn or beans or some sort of veggie to make it a complete meal.

I've made this dish many times and it get's better every time!!!!  Great for parties-

This is one of my favorites. I used medium enchilada sauce and hot green chilies to give it more of a kick.

I made this tonight and my husband and I both really liked it.  I thought it had nice flavor and was very easy.  I will definitely make it again.  The only change I made was that I used shredded rotisserie chicken that they sell in the deli at Costco instead of cooking and shredding myself.  Cut down the time required quite a bit!  Then I just used chicken broth instead of the "cooking liquid" when making the filling.  So I ended up using only 1 can of green chiles which was fine for our taste.  Would recommend for a nice family meal.

This was excellent!  My kids loved it!  Will definitely make again.  I served with rice and refried beans...yum!

I made this lastnight for my family of 4 and there was almost no leftovers.  I was surprised at how good this really was. Wouldn't change a thing about the recipe.  YUMMY!

Despite not being very hot or spicy, this has a wonderful green chile flavor and the chicken is very tender.  I might add more spice but would not substitute hot peppers for the green chiles because I like the green chile flavor.  It tastes kinda like good chicken enchiladas with green sauce.  I would definitely make it again and might add more spices but that's about all I'd change.  It's very easy to make and makes a great weeknight dinner (or weekday/weekend lunch).

My crowd LOVED this (my husband, kids, their friends).  I am from south TX and we like things spicy so I used hot green chiles as well as medium enchilada sauce, other than that I followed the recipe pretty closely.  A dollop of light sour cream perfected the dish.  Will make this again for sure.

Loved the sauce for this Casserole, a hint of spice but not over the top.  I anticipate good leftovers too.  I used about half the tortilla's (and used Flour tortilla's).  Worked great.

Excellent dish. Makes for great leftovers.

This is a very, very good recipe.  The only modifications I did was to add some cayenne pepper to the broth/green chilis in the beginning because of the reviews that stated it was not spicy enough.  I also used medium enchilada sauce.  It was FANTASTIC.

This is a very good recipe. I stumbled upon it while looking for something to use with my leftover baked chicken. My husband loved it.
Next time I don't think I will use as many tortillas.

Fairly good base recipe. Making chicken this way in the broth is simple but I HATE shredding it. To add flavor I added garlic and onion powder, paprika, cumin, chili powder and maybe cayenne (can't remember) to the broth mix. I also used half canned hot green chiles and half fresh green chiles that we roast and freeze ourselves (in substitute for one can). I used a little extra cheese because I like a cheesy topping and I found the edges of my casserole were a bit too dry after baking so be conscious of the amount of liquid and add more if needed. 

Overall a good recipe for family dinners but definitely season the chicken and broth when cooking and use hot enchilada sauce and hot chiles (unless you can't take any spice)!

i thought this was one of the better enchilada type recipes.   had 12 oz leftover spicy grilled chicken, added can of black beans and some corn to make up the difference.  used chive onion cream cheese, more than the recipe called for!   i cut my tortillas into bite size pieces for easier serving.  thought the sauce was very good.

Love this recipe!  We make it all the time.  I uually add a little chili powder and cumin to the chicken mixture, and that seems to add just the right amount of spice.

Watch how to make Mexican Chicken Casserole where green chiles, enchilada sauce, and onions give this dish a subtle spicy flare. Creamy and loaded with chicken, it's no wonder why this casserole is a top-rated recipe.

mexican chicken casserole

Servings: 4.5

Author : MyRecipes

Ingredients

Instructions

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