If you’re looking for a recipe that’s warm, comforting, and bursting with flavor, my Tex Mex Chicken Casserole is the one. It’s got juicy chicken, creamy cheese, crunchy tortilla chips, and all the bold Tex Mex spices you love. It’s the perfect dish for busy nights, family dinners, or when you just want something really satisfying. And the best part? It’s super easy to make. Let’s dive in!
Method
Marinate the Chicken
Start by preparing your chicken. In a mixing bowl, add 600g of uncooked chicken breast along with 1 teaspoon each of smoked paprika, oregano, and garlic powder. Squeeze in the juice of one lemon and drizzle in 1 tablespoon of olive oil. Season generously with salt and black pepper. Use your hands or a spoon to thoroughly coat the chicken with the marinade, making sure every part is well-seasoned. Let it sit for a few minutes while you prep other ingredients, or refrigerate it for longer if you have time for a deeper flavor. Once marinated, cook the chicken using your preferred method pan-fry it in a skillet, air-fry it, or bake it in the oven until it’s fully cooked through and golden on the outside.
Chop and Shred the Chicken
Once the chicken is cooked, set it aside and let it cool slightly so it’s easier to handle. Then, using a fork or your hands, shred the chicken into small, bite-sized pieces. Alternatively, if you prefer chunkier texture, you can dice it instead. Either way, you want the chicken pieces to be small enough to blend well into the casserole.
Cook the Veggies and Spices
In a large frying pan or skillet, heat a bit of olive oil over medium heat. Add your chopped onion and bell pepper and sauté them for about 2 to 3 minutes until they begin to soften and release their aroma. Then, toss in the minced garlic and cook for another 30 seconds to a minute, being careful not to let it burn. Now, add all your seasonings 1 teaspoon each of smoked paprika and sweet paprika, 1½ teaspoons of oregano, 1 teaspoon of garlic powder, and ½ teaspoon each of cumin and coriander powder. Stir everything together so the spices coat the veggies and start to bloom in the heat, creating that rich Tex Mex aroma.
Simmer the Sauce
Pour in 400ml of tomato passata (or chopped tomatoes) along with ⅓ cup of water or vegetable stock. Stir well to combine everything, then cover the pan with a lid and let the mixture simmer gently for 5 to 6 minutes. This helps thicken the sauce slightly and deepens the flavor. Make sure to give it a stir halfway through to prevent sticking.
Combine the Filling
After the sauce has simmered, stir in your shredded chicken, rinsed and drained black beans, and the drained sweet corn. Mix everything together thoroughly so the chicken and veggies are evenly coated in the saucy mixture. Let it simmer for another minute or two to ensure it’s heated through and well combined.
Assemble the Casserole
Grab your oven-safe casserole dish and pour the entire chicken and sauce mixture into it. Spread it out evenly. Take your slightly salted tortilla chips and crush them lightly with your hands. Sprinkle them evenly over the top of the casserole to add crunch. Then, grab your grated cheese and scatter it generously across the top, covering the chips for that perfect melted cheesy topping.
Bake the Casserole
Preheat your oven to 180°C (350°F). Once it’s ready, place your assembled casserole into the oven and bake it for about 20 minutes. You’ll know it’s done when the cheese is melted, golden, and bubbling around the edges. This final bake also helps the tortilla chips crisp up and the flavors to come together beautifully.
Add the Final Touch (Optional but Delicious!)
If you like a bit of smoky heat, finish the dish with a drizzle of Cholula chipotle hot sauce right before serving. It adds a tangy, spicy kick that complements the cheesy, savory base perfectly.
Necessary Tools
- Chopping board + knife
- Mixing bowl
- Frying pan or skillet
- Oven-safe casserole dish
- Cheese grater
- Spoon or spatula
- Measuring spoons
Tex Mex Chicken Casserole A Cheesy, Cozy Favorite
Cuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
For the Chicken Marinade
600g chicken breast (uncooked)
1 tsp smoked paprika
1 tsp oregano
1 tsp garlic powder
Juice of 1 lemon
Salt and black pepper (to taste)
1 tbsp olive oil
For the Casserole
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1 can black beans, rinsed and drained
½ cup sweet corn, drained
400ml tomato passata (or chopped tomatoes)
⅓ cup water or vegetable stock
1 tsp smoked paprika
1 tsp sweet paprika
1½ tsp oregano
1 tsp garlic powder
½ tsp cumin powder
½ tsp coriander powder
Salt and black pepper (to taste)
Olive oil (or any cooking oil)
Slightly salted tortilla chips (crushed by hand)
Grated cheese (as much as your heart desires!
Directions
- Marinate the Chicken
In a bowl, mix your chicken with smoked paprika, oregano, garlic powder, lemon juice, olive oil, salt, and pepper. Rub it in well. Cook the chicken your favorite way pan-fried, air-fried, or baked until fully cooked. - Chop and Shred
Let the cooked chicken cool for a few minutes, then shred it or cut it into bite-sized chunks. - Cook the Veggies
In a pan, heat some oil and sauté the onion and bell pepper for 2-3 minutes. Add in the minced garlic and all the spices. Stir well. - Build the Base
Pour in the tomato passata and water or broth. Cover and simmer for 5-6 minutes. - Mix It Together
Add in the shredded chicken, black beans, and sweet corn. Stir until everything is coated in that saucy, spicy goodness - Layer the Casserole
Pour the mixture into your casserole dish. Sprinkle the crushed tortilla chips on top, then load it up with cheese. - Bake It
Bake at 180°C (350°F) for around 20 minutes, until the cheese is melty and bubbly. - Optional (but amazing)
Drizzle with a little Cholula chipotle hot sauce for a smoky kick!
Notes
- Don’t skip the chicken marinade it makes a huge flavor difference.
- Make sure to cook off the tomato sauce for a few minutes to avoid a watery casserole.
- Crumble the tortilla chips lightly not too fine or they’ll turn soggy in the oven.
- Don’t overbake the casserole or the top might dry out. You want that cheese gooey!
Serving Suggestions
- Serve with a simple side salad for freshness.
- Add a dollop of sour cream or Greek yogurt on top.
- Guacamole or avocado slices go great with it too.
- Leftovers? Wrap them in a tortilla for a next-day Tex Mex wrap!
Fun Fact
The term “Tex Mex” comes from the blend of Texan and Mexican cuisines. It’s known for bold spices, cheesy toppings, and hearty comfort food. This casserole brings all that to your table in one cheesy, crispy bite.
Conclusion
This Tex Mex Chicken Casserole is one of those dishes that makes everyone at the table happy. It’s warm, a little spicy, cheesy, and super satisfying. Whether you’re feeding a crowd or just meal prepping for the week, it’s always a winner. Try it once, and you’ll find yourself coming back to it again and again. Save this recipe you’re going to need it!
