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Easy Mexican Chicken Casserole

This Mexican Chicken Casserole dish is easy to make and makes Mexican food lovers rejoice.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 8
Author: Julie@MomFabulous


  • 1 ½ pounds of shredded chicken
  • 1 Tbsp olive oil
  • ½ cup of onion
  • 1 Tbsp Chili Powder
  • 1 tsp. salt
  • 1 tsp. onion flakes
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 1 16 ounce can of black beans, drained and rinsed
  • 1 can of corn drained
  • 2 Tbsp of chopped cilantro plus 1 Tbsp more for garnish
  • 1 4.5 ounce sm can of Old El Paso green chilies
  • 8 to 10 corn tortillas
  • 1 16 ounce can Old El Paso refried beans (black or pinto)
  • 1 10 ounce can Old El Paso mild enchilada sauce
  • ½ cup Mexican blend shredded cheese


  • 1. Pre-heat oven to 375 degrees F
  • 2. Heat the olive oil in a large skillet over medium high heat. Add onions and garlic and cook until fragrant and onion is opaque. About 2 minutes.
  • 3. Add the chili powder, salt, onion flakes, garlic powder and cumin. Next add the black beans, corn and can of green chilies. Stir and heat through.
  • 4. Stir in the shredded chicken and cilantro. Heat through. Set aside.
  • 5. Grease a 9x12 casserole pan. Layer the shredded corn tortillas on the bottom of the pan.
  • 6. Pour the chicken mixture on top of the corn tortillas and spread out evenly.
  • 7. Using the entire can of refried beans, dollop the beans over the chicken mixture. The chicken should still be warm, so wait a minute or two for the beans to warm. This will make it easier to spread them out. Spread the refried beans as best you can.
  • 8. Pour the entire can of enchilada sauce evenly over the beans and chicken mixture.
  • 9. Top with the shredded cheese.
  • 10. Bake for 15 minutes, until cheese is melted and dish is bubbling.