Mexican Chicken Casserole – An Easy Chicken Casserole That is Flavorful!

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Mexican Chicken Casserole This is an easy chicken casserole to make with chicken, potatoes, onions, bell pepper, jalapeno, shredded cheese, and spices… It is flavorful and can be served with rice or on its own for dinner. What makes this oven-baked dinner a winner? (oh, that kind of rhymed) lol First off it’s easy to assemble, you can make it ahead of time, if you have leftovers it’s easy to reheat the casserole, best of all it’s DELICIOUS! 

You know when I make my easy chicken dinners I get a stamp of approval or not from my daughter. Who may be a contender for becoming a food critic one day? HA! (Hope she doesn’t read this, I love this girl but, man she can be PICKY).

MEXICAN CHICKEN CASSEROLE

Now this chicken casserole can be as spicy as you like and suit your taste. If you like spiciness to your foods go with jalapenos. Not a fan of spicy food no problem,  swap out the jalapenos for mild diced chilies or leave them out altogether. Winner, winner you still have a great chicken dinner. (Oh gosh, am I on a roll or what?)

When you think of Mexican Chicken Casserole, you may be thinking, of enchilada sauce, tortilla chips, saucy, spicy, or even enchiladas. Maybe next time, this casserole is not any of those. Well, except for the fact that it is mildly spicy and full of flavor, plus has a bit of creaminess to it. Think chicken meets jalapeno poppers, in a good way! I promise I’ll be making more Mexican chicken casseroles because I found out my family LOVES these casseroles. The perk for me is they are easy to make!

If you are looking for enchilada casseroles you might like these recipes

1. Cheesy Veggie Enchiladas 
2. Slow Cooker Chicken (to be used for Chicken Enchiladas) 
3. Or you can use this Slow Cooker Chicken Tacos for enchiladas 
4. Pork Enchiladas

Let’s get cooking this easy casserole dinner idea! 

What you will need to cook this Mexican Chicken Bake

Recipe For Mexican Chicken Cassrole 

Ingredients

• 1-1/2 lb. Chicken (cut-up, boneless, skinless chicken breasts)
• Baby potatoes 1 bag (wash and cut in half)
• 1 Red bell pepper and green bell pepper
• 1 Onion (white or yellow) Note: yellow onions are sweeter and milder.
• Garlic cloves
• 1 jalapeno ( optional) or diced green mild chilies or omit them
• 1/2 cup green onions
• 4 ounces of cream cheese
• Shredded Mexican Cheese Blend
• Pam cooking spray 
• Garlic Powder
• Paprika 
• Cumin

How to Cook Mexican Chicken Casserole

1. If the chicken isn’t pre-cut, get a cutting board and cut your chicken. It’s easy with a good knife. 
   
2. Next, on a clean cutting board chop and cut your washed potatoes, bell peppers, and jalapeno (seeding the jalapeno it makes it less spicy). 
3. Mince your garlic.
4. Peel and chop your onion, and mince your green onions.
5. Add the ingredients to a presprayed baking dish. 
6. Assemble the chicken casserole.
7. Bake as directed below.

How to assemble the chicken potato casserole

1. Pre-spray the baking dish.
2. Add the uncooked chicken to the baking dish.
3. Tuck in the potatoes and onion around the chicken.
4. Salt, Pepper, and add a dash of Garlic Powder to the chicken and potatoes.
   
5. Top with garlic, bell peppers, and jalapeno (or the mild green chili peppers).
6. Add paprika and a small dash of cumin to the top of the entire dish.
   
7. Top with 2-4 ounces of cream cheese cut up into little cubes or use fingers to pull off chunks (if pre-softened it will melt better). 
8. The final layer is adding a shredded Mexican Cheese Blend (This type of product usually comes in a 3-4 blend of cheeses).
   

Bake in the oven covered for 30-40 minutes in a preheated oven at 400 degrees. 

Recipe Notes

• I shake the paprika over the ingredients. But, if you need measurements it is probably about 1-2 tsp. paprika and 1/2 tsp. cumin.
• Cover the dish with aluminum foil before baking. This will keep everything from drying out!
• Cook until the proper chicken’s internal temperature is reached.

Cook it until it reaches 165 degrees internal temperature. After this is reached and the potatoes are tender your chicken casserole is done!

Mexican Chicken Casserole Recipe

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Yield: 6-8

Mexican Chicken Casserole

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Mexican Chicken Casserole - Are you ready to elevate your chicken potato casserole? This Mexican Chicken Bake is delicious! Easy to assemble, bake in the oven, and heat up leftovers if you have any.

Think flavorful, chicken, jalapeno poppers but, not too spicy at all! Unless you want to add more heat! Everyone in our family loves this chicken dinner!

Make this chicken casserole recipe any night of the week!

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1lb. Chicken (cut up, boneless, skinless chicken breasts)
• Baby potatoes 1-3lb. bag (wash and cut in half)
• 1 Red Bell Pepper and 1 Green Bell Pepper
• 1 Onion (white or yellow)
• Garlic (2-3 garlic cloves)
• 1 jalapeno (optional) or diced green mild chilies or omit them
• 1/2 cup green onions
• 4-ounces of cream cheese
• Shredded Mexican Blend Cheese 
• Pam cooking spray
• Garlic Powder 
• Paprika 
• Cumin

Instructions

Preheat oven to 400 degrees

1. If the chicken isn't pre-cut, get a cutting board and cut your chicken. It's easy with a good knife. 
2. Next, on a clean cutting board chop and cut your washed potatoes, bell peppers, and (seeding the jalapeno it makes it less spicy) jalapeno. 
3. Mince your garlic.
4. Peel and chop your onion, mince your green onions.
5. Add the ingredients to a presprayed baking dish. 

Assemble the chicken casserole and bake as directed below.

1. Pre-spray the baking dish with your nonstick spray (Pam).
2. Add the uncooked, cut up chicken.
3. Tuck in the potatoes and onion around the chicken.
4. Salt, Pepper and add a dash of Garlic Powder to the chicken and potatoes.
5. Top with the chopped garlic, bell peppers and jalapeno (or the mild green chilies peppers). 
6. Add paprika and a small dash of cumin to the top of the entire dish.
7. Top with 2-4 ounces cream cheese cut up into little cubes or use fingers to pull off chunks (if pre-softened it will melt better).
8. The final layer is adding the 2 cups of shredded Mexican Cheese.
9. Bake in the oven covered (with aluminum foil) for 30-40 minutes in a preheated oven at 400 degrees. 
10. It's done when the chicken is fully cooked (165 degrees internal temp) and potatoes are tender.
11. Let cool slightly and serve!

Enjoy this dinner any night of the week!

Notes

1. I just shake the paprika on over the ingredients but, if you need measurements it is probably about 1-2 tsp. paprika and 1/2 tsp. cumin.
2. Cover the dish with aluminum foil prior to baking. This will keep everything from drying out!
3. Cook until the proper chicken's internal temperature is reached. Min. of 165 degrees internal temperature. After this is reached and the potatoes are tender your chicken casserole is done!

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• 
  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 486Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 95mgSodium 155mgCarbohydrates 55gFiber 6gSugar 6gProtein 27g

Not all nutritional information is 100% accurate.

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