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Mexican Chicken Casserole (VIDEO)

Mexican Chicken Casserole smothered in a simple sour cream, green chili and cheese sauce. The bubbly cheese sauce seals in the chicken juices so it bakes up tender, juicy and flavorful. Everyone needs an easy chicken bake for unexpected company. You won’t believe the easy sauce!

Some of our favorite recipes are Mexican-inspired like Ceviche, or Fish Tacos (the #1 recipe on our site right now). This chicken bake satisfies the craving for Mexican food.

Mexican Chicken Casserole garnished with avocado, tomato and cilantro

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Mexican Chicken:

We love easy Mexican chicken recipes. They are a fun way to explore new flavor combinations and change up your dinner routine. The green chilis give this really great flavor without being spicy. This Mexican Chicken Casserole is also a really easy party dish. The kids loved it because it was creamy, cheesy and the green chilis were very mild.

One of our readers, Judy, wrote in and shared this recipe with us and it was an instant hit. Thank you Judy! We really can’t get enough of this 3-ingredient sauce:

Ingredients for Chicken Casserole

Tips for Making Mexican Chicken Casserole:

Even though this is a crazy easy recipe, here are some pitfalls to avoid (because I know it’s super tempting to improvise with an easy recipe):

  • Don’t overload the chicken in the casserole dish. Increase everything proportionally and use a larger baking dish if scaling up the recipe.
  • Arrange Chicken in a single layer in the casserole dish – you want the sauce to cover each piece of chicken.
  • Don’t over-bake or the chicken will get dry. Remember the chicken is already cooked through.
  • Use green chilis with their juice – do not drain.

Step by step instructions for making Mexican chicken casserole

The avocado, tomato, cilantro garnish is optional but highly necessary. You can also serve this with fresh Pico de Gallo. We love this Mexican Chicken Casserole served over white rice.

Baked Mexican Chicken Casserole with fresh tomatoes and avocados on top

More Mexican-Inspired Recipes:

Watch Natasha Make Mexican Chicken:

I hope you love this easy peasy chicken bake! Let me know what are YOUR favorite Mexican foods in a comment below.

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Mexican Chicken Casserole

4.72 from 14 votes
Prep Time: 3 minutes
Cook Time: 27 minutes
Total Time: 30 minutes
Mexican Chicken Casserole on towel
Mexican Chicken Casserole smothered in a simple sour cream, green chili and cheese sauce. The bubbly cheese sauce seals in the chicken juices so it bakes up tender, juicy and flavorful.
Author: natashaskitchen
Skill Level: Easy
Cost to Make: $6-$8
Keyword: mexican chicken casserole
Calories: 338 kcal
Servings: 8 people

Ingredients

Mexican Chicken Casserole:

  • 2 lbs chicken breasts (4 small or 3 medium)
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 8 oz shredded Mexican cheese (3 cups), divided
  • 1 cup sour cream (full fat)
  • 14 oz diced green chilis (two 7 oz can with their juice

To Serve:

  • 1 small avocado diced
  • 1 roma tomato diced
  • 2 Tbsp cilantro chopped

Instructions

  1. Preheat oven to 400˚F and butter a 9x13 casserole dish.

  2. Cut chicken breasts in half lengthwise and season both sides with salt and pepper.
  3. Place a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don’t overcrowd the pan and add more oil as needed.

  4. Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.

  5. In a medium bowl, mix together 2 cups Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1 cup remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges.

  6. Serve garnished with diced avocado, tomatoes and chopped cilantro.

Nutrition Facts
Mexican Chicken Casserole
Amount Per Serving
Calories 338 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 114mg38%
Sodium 842mg37%
Potassium 680mg19%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 2g2%
Protein 32g64%
Vitamin A 570IU11%
Vitamin C 22.2mg27%
Calcium 245mg25%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • August 15, 2019

    If I use Rotisserie chicken will it be over cooked after being in the oven & would I tear into smaller pieces? Reply

    • Natashas Kitchen
      August 15, 2019

      Hi Kerri, I think the meat from a single rotisserie chicken would work great here. maybe break the chicken breasts into 2-4 smaller pieces and include the thighs as well. I would add enough chicken to cover the bottom of the casserole dish to no more than 1″ thickness of chicken pieces. Let me know how it goes. I love the idea of using a rotisserie chicken – even easier! Reply

  • Donna
    August 6, 2019

    Hello, Natasha, I tried this Mexican Chicken Casserole recipe since it looks very delicious…however, the chicken did not turned out to be very tender. 🙁
    Please, advise how to make it juicy and tender.
    Thanks so much,
    Donna Reply

    • Natasha
      August 6, 2019

      Hi Donna, be sure not to overcook the chicken when it is on the skillet. I double-check with an instant-read thermometer to make sure I am not overcooking. Reply

  • Jayshree
    July 29, 2019

    Hi Natasha love your recipes. Where can I find these can chilies or can I substitute Reply

    • Natasha
      July 29, 2019

      Hi, the canned chilis are in most grocery stores, usually located in the Mexican food aisle/section. If your grocery store does not have a Mexican food aisle, try the canned vegetable section. Reply

  • Beverly graves
    July 23, 2019

    I made that Mexican chicken dish exactly how you said but it turned out watery.
    How do I get it to turn out like yours dryer and cheesy? Reply

    • Natashas Kitchen
      July 23, 2019

      Hi Beverly, I’m more than happy to troubleshoot! I haven’t had that happen, I wonder if that was due to the canned green chilis? Some of our readers mentioned some cans were more watery than others. Reply

  • Claire
    July 21, 2019

    Love so many of your recipes because they do not have any grains which I do not eat.
    Keep on cooking!
    Thanks Reply

    • Natashas Kitchen
      July 21, 2019

      You’re welcome! I’m so happy you enjoyed it, Claire! Reply

  • kim gray
    July 2, 2019

    Can your substitute sour cream? My husband doesn’t eat sour cream… Reply

    • Natasha
      July 2, 2019

      Hi Kim, I haven’t tried anything else so I can’t say if something like Greek yogurt would stay cream or separate in the sauce. Reply

    • Becca
      July 28, 2019

      My other half doesn’t like sour cream either – the first time I made it I made it with sc and he ate it without noticing. I made it last night and used cream of chicken soup (it’s what I had not realizing no sc) and it worked out pretty good too, it changed the flavor a little, but overall still got the deliciousness! Reply

      • Natashas Kitchen
        July 29, 2019

        That’s so great Becca! I’m so happy you enjoyed this recipe! Reply

  • Elaine M
    June 16, 2019

    Loved it. Used Costco rotisserie chicken. Easy enough for my husband to make when it’s his turn to cook. Thank you for sharing another hit recipe. Reply

    • Natashas Kitchen
      June 17, 2019

      I’m so happy you enjoyed that Elaine! Thank you for sharing that awesome feedback with me! Reply

  • Bill
    June 15, 2019

    I made this tonight finally, and honestly we weren’t expecting too much from this, but it was easy and fast to make.

    Long story short, we were all blown away by how good some thing so simple could be. Everyone said this has to be made more often.

    We couldn’t find normal green chilis, so I had her get a couple small 4oz. cans of the HOT chilis and a can of tomato and chilis. It was 18oz. so I added 2 cups, maybe a tad more, of sour cream and extra cheese.

    I also made one more change.

    I cook some rice and put that on the chicken and then the sour cream mixture on the rice. I added extra sour cream because I thought the rice might make it dry, but it was perfect, and soooo good, and not at all too hot or spicy, and we have a couple people who can not tolerate ANY heat at all.

    Next time I’m cutting the chicken up into bite size pieces before cooking it, and then covering it with rice.

    I’m even thinking about making this into some sort of a hot dip with some canned chicken as that breaks up so easy.

    Again, what a GREAT simple recipe. Keep up the GREAT work.

    Oh and I wanted to say too, that your new home is beautiful, and we pray that our Father in Heaven places a protective hedge of angels around your home and family. Reply

    • Natasha
      June 15, 2019

      Hi Bill, I love your idea with the rice! Thank you so much for your glowing review and for keeping us in your prayers. I sure appreciate that. God bless you and your family as well! Reply

  • wendy A Kooi
    June 6, 2019

    made this last night. we loved it .just like every one we try. how would you suggest we reheat? ty Reply

    • Natasha
      June 6, 2019

      Hi Wendy, I’m so happy you loved the chicken casserole! Thank you for sharing your great review! We typically smother it in sauce and microwave until heated through. You can also warm it on the skillet over low heat or if you want to reheat the full batch, cover with foil and bake until hot. Reply

      • wendy A Kooi
        June 6, 2019

        ty for the fast reply, will microwave.. Reply

  • Maria
    June 4, 2019

    We find the chilis too spicy, any suggestions for substitution? Reply

    • Natashas Kitchen
      June 4, 2019

      Hi Maria, The green chilis give this really great flavor without being spicy. Here’s what one of our readers wrote “Wasn’t too spicy for the kids. Made it with rotisserie chicken, was a breeze to make” Reply

  • Kay
    June 3, 2019

    I made this casserole tonight. I love that it is low carb! Taste was delicious. I cut back a little on the canned chilies. I added diced onion to the pan after cooking the chicken. Allowed the onions to cook till soft and placed them on top of the chicken, then added the cheese/sour cream sauce. It was really good. I also cooked extra chicken breasts to make your Avocado Chicken Salad later in the week. Thank you for great recipes. Reply

    • Natashas Kitchen
      June 4, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

      • Diana
        August 8, 2019

        Can I fry the chicken, make the sauce, pour it over the chicken and then put it in the fridge overnight until dinner time the next night? What temp? How long? Covered or not? Trying to prep a meal for my husband so he just pops it in the oven when it’s close to dinner. Reply

        • Natashas Kitchen
          August 10, 2019

          Hi Diana, I haven’t tested it that way overnight but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Vera
    June 3, 2019

    Delicious. Wasn’t too spicy for the kids. Made it with rotisserie chicken, was a breeze to make. Served it with dipping style tortilla chips. Next time around, i will probably chop up the rotisserie chicken to make it more of a “dip”. Also i think adding some baked refried beans below the chicken will probably taste fantastic too. Reply

    • Natashas Kitchen
      June 4, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Vera! Reply

  • BethAnn Prickett
    June 3, 2019

    The flavors in this meal were delicious. I did switch out the avocado and added black olives. Such a quick easy meal! Reply

    • Natashas Kitchen
      June 4, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Gail
    June 3, 2019

    Oh my goodness this is so yummy!! I had a jar of hatch green chili’s from Costco that was perfect in this. So easy and our family loved it. I enjoy many of your recipes and this one is certainly a keeper!! Reply

    • Natashas Kitchen
      June 4, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • June 3, 2019

    This is quick and easy.. I added lightly sauteed broccoli cuts to mine as well. Everyone who was served loved it. I would make the following revisions. As warned, I cooked the chicken a little too long and after baked it was almost over cooked. The canned green chilies offered too much liquid, end product was a little watery. But, over rice it would have been perfect. On 400 oven the dish was done in exactly 15 mins. I will add more seasoning next time, we like the traditional flavors. Overall a great recipe! Reply

    • Natashas Kitchen
      June 4, 2019

      Thank you so much for sharing that with us, Lisa! Reply

    • July 3, 2019

      the extra watery issue may have been due to the broccoli addition, making any change to someone’s recipe makes it your own recipe so one can not fairly grade someone else fairly if not following instructions, we found it delicious and in no way watery (sorry taking a test you can’t ask your own questions and give textbook answers) keep sharing please really enjoy your recipes Reply

      • Natasha
        July 3, 2019

        H Mariea, I’m so glad you enjoyed the recipe! Thank you for sharing your wonderful review. Reply

  • Yulia
    June 3, 2019

    Sounds like an interesting recipe to try. My question – how spicy it is? Not everyone in my family can take spicy. Thank you. Reply

    • Natashas Kitchen
      June 4, 2019

      Hi Yulia, Hi Maria, The green chilis give this really great flavor without being spicy. Here’s what one of our readers wrote “Wasn’t too spicy for the kids. Made it with rotisserie chicken, was a breeze to make” Reply

  • Sandra
    June 2, 2019

    Please don’t rate a recipe until you have actually made it. Thanks Reply

  • DeAnna
    June 1, 2019

    Delicious recipe…I added a can of drained corn and Rotell tomato’s with chili’s …yum Reply

    • Natashas Kitchen
      June 1, 2019

      That’s so awesome, DeAnna! I’m so happy you enjoyed that Reply

  • Tammy
    May 31, 2019

    Would this work with a rotisserie chicken? How much do you think I would need? Thanks! Looks delicious 🙂 Reply

    • Natasha
      May 31, 2019

      Hi Tammy, that sounds like a smart idea! I think the meat from a single rotisserie chicken would work great here. maybe break the chicken breasts into 2-4 smaller pieces and include the thighs as well. I would add enough chicken to cover the bottom of the casserole dish to no more than 1″ thickness of chicken pieces. Let me know how it goes. I love the idea of using a rotisserie chicken – even easier! Reply

  • Valentina
    May 31, 2019

    Amazing chicken casserole recipe! Reply

    • Natashas Kitchen
      May 31, 2019

      I’m so happy you enjoyed that, Valentina! Reply

    • Sharon Foster
      June 1, 2019

      I’m one of those who despise cilantro. Would not using it, lessen enjoyment of this recipe? Reply

  • Krissy Allori
    May 31, 2019

    This was delicious and a hit with the whole family! Reply

    • Natasha
      May 31, 2019

      I’m so happy to hear that!! Thank you for sharing your wonderful review! Reply

  • Beth Pierce
    May 31, 2019

    I am loving all the cheesy goodness in this casserole! This will be perfect for dinner tonight; can’t turn down a good Mexican recipe! Reply

    • Natashas Kitchen
      May 31, 2019

      I hope you love it Beth! We’re looking forward to your feedback! Reply

  • Kristyn
    May 31, 2019

    Yum!! I am all about casseroles & this looks so good!! Thanks for sharing! Reply

  • Julie
    May 31, 2019

    This is a great easy dinner for those busy nights! Reply

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