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Mexican Chicken Casserole

This Mexican  Chicken casserole is truly wonderful, there is so much you can add to it to make it your own. A friend of ours served this at her house, and I had to get the recipe and add my own twist. It's THAT good! This is one Mexican dish you will want to serve again and again...

Mexican Chicken Casserole.jpg

What can you serve with this Cheesy Chicken goodness?

You Will Need:

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8 Boneless, skinless chicken thighs

1 Can Rotel tomatoes

1 Can diced tomatoes
2 Cans Campbells Cheddar Cheese Soup (undiluted)

1 lg Onion (diced)

5 Cups On the boarder Chips (crushed)

2 Cups Cheese (shredded cheddar)

2 tsp McCormick Onion Powder (divided)

1 tsp McCormick Dark Chili Powder

1 /8 tsp McCormick Pure Ground Black Pepper (divided)

2 tsp Morton Iodized Salt (divided) then salt to taste when done.

4 tsp McCormick Minced Garlic (divided)

1 Cup Swanson Chicken Broth

4 TBSP Pompeian extra virgin 

Olive Oil

Handfull of crushed chips on top with a handful of shredded cheese for top

On The Boarder Chips for Mexican Casserole
Mexican chicken Ingredients
Mexican Chicken Bake


1. Lay out Chicken Thighs

2. Brush with Olive Oil

1 tsp Chili Powder

3. Use 1/4 Pepper on each side

4. Use 1 tsp Salt on each side

5. Use 2 tsp minced Garlic on each side

6. Layer Chicken in your instant pot on your wire roasting rack

7. Add 1 cup chicken broth

8. high pressure, instant release (shred chicken)

9. In another bowl crush your chips (not to small though)

10. Add:
Shredded Chicken 

Rotel tomatoes

diced tomatoes
Campbells Cheddar Cheese Soup 

1 lg Onion (diced)

Layer in a Casserole dish, Add a  hand full of crushed chips on top, with a  hand full of shredded cheese. a Cover and bake for 45 minutes (uncover last 5 min)

Salt and pepper to taste.

Hand full of crushed chips on top, with a  hand full of shredded cheese.

Other Options:


Black olives

black beans

Possibilities are endless!

Instant Pot Mexican Chicken
Mexican Chicken lovemyinstantpot
Mexican Recipes

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