Easy Mexican Chicken Casserole | lovemyinstantpot
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Mexican Chicken Casserole

Mexican Shredded Casserole

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Discover a delightful twist on classic comfort food with our Mexican Chicken Casserole recipe. This easy-to-make dish combines tender chicken, zesty Mexican flavors, and layers of cheesy goodness. Perfect for weeknight dinners or gatherings, it's a crowd-pleaser that will satisfy your craving for Tex-Mex cuisine.

You Will Need

  • 8 Boneless, skinless chicken thighs

  • 1 Can Rotel tomatoes

  • 1 Can diced tomatoes

  • 2 Cans Campbell's Cheddar Cheese Soup (undiluted)

  • 1 large Onion (diced)

  • 5 Cups On the Border 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 extra virgin Olive Oil

  • Handful of crushed chips on top with a handful of shredded cheese for the top

  • 1 tsp Chili Powder

  • Use 1/4 Pepper on each side

  • Use 1 tsp Salt on each side

  • Use 2 tsp minced Garlic on each side

  • 1 cup Corn (canned or frozen)

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What to Serve With Mexican Casserole

Jalapeno, Onion And cheddar Corn Bread

Parmesan Canned Corn

Calabacitas

Instant Pot Brussel Spouts

Summertime Cucumber Salad 

How to make Instant Pot Mexican Chicken Casserole

Instructions for Instant Pot:

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  1. Prepare the Shredded Chicken:

    • Lay the chicken thighs out flat and season both sides with 1 tsp of chili powder, 1/4 tsp of black pepper, 1 tsp of salt.

  2. Sauté the Chicken:

    • Set your Instant Pot to "Sauté" mode and heat 2 tablespoons of olive oil.

    • Sear the seasoned chicken thighs on both sides until they are lightly browned (about 2-3 minutes per side). Remove the chicken from the Instant Pot and set it aside.

  3. Shred the Chicken:

    • In the Instant Pot, add the wire rack or trivet along with 1 cup of chicken broth.

    • Place the seared chicken thighs on the rack or trivet.

    • Seal the Instant Pot with the lid, ensuring the vent is in the sealing position.

    • Set the Instant Pot to "Manual" or "Pressure Cook" mode for 10 minutes on high pressure.

  4. Finish Shredding the Chicken:

    • Once the cooking cycle is complete, perform a quick pressure release.

    • Open the Instant Pot and carefully remove the chicken thighs.

    • Use two forks to shred the chicken into bite-sized pieces.

  5. Assemble the Casserole:

    • In the Instant Pot, combine the shredded chicken, Rotel tomatoes, diced tomatoes, Campbell's Cheddar Cheese Soup, finely diced onion, corn, 2 tsp of minced garlic, and all 5 cups of crushed chips and 2 tsp of minced garlic.

  6. Pressure Cook the Casserole:

    • Seal the Instant Pot with the lid.

    • Set the Instant Pot to "Manual" or "Pressure Cook" mode for an additional 5 minutes on high pressure.

  7. Serve and Customize:

    • Serve hot, and if desired, garnish with additional crushed chips and shredded cheese.

    • Customize your casserole with optional toppings like black olives, black beans, or your favorite additions to suit your taste.

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Enjoy your delicious Instant Pot Cheesy Chicken and Corn Casserole, with perfectly shredded chicken and flavorful ingredients!

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How to make Baked Mexican Chicken Casserole

Oven-Baked Cheesy Chicken and Corn Casserole

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  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it's ready when needed.

  2. Prepare the Shredded Chicken:

    • Lay the chicken thighs out flat and season both sides with 1 tsp of chili powder, 1/4 tsp of black pepper, 1 tsp of salt, and 2 tsp of minced garlic.

  3. Sauté the Chicken (Optional):

    • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

    • Sear the seasoned chicken thighs on both sides until they are lightly browned (about 2-3 minutes per side). Remove the chicken from the skillet and set it aside. This step is optional but can add extra flavor.

  4. Assemble the Casserole:

    • In a large mixing bowl, combine the shredded chicken, Rotel tomatoes, diced tomatoes, Campbell's Cheddar Cheese Soup, finely diced onion, corn, 2 tsp of minced garlic, and all 5 cups of crushed chips. Mix well to ensure even distribution.

  5. Layer the Casserole:

    • Transfer the mixture into a greased casserole dish, spreading it out evenly.

  6. Add Toppings:

    • Sprinkle the top with shredded cheddar cheese and additional crushed chips for extra crunch.

  7. Bake in the Oven:

    • Cover the casserole dish with foil and bake in the preheated oven for 45 minutes.

  8. Uncover and Finish Baking:

    • Remove the foil during the last 5 minutes of baking to allow the top to become golden and bubbly.

  9. Serve and Customize:

    • Serve hot and garnish with optional toppings like black olives, black beans, (variations below)

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Enjoy your delicious Oven-Baked Cheesy Chicken and Corn Casserole, featuring perfectly shredded chicken and a flavorful, crunchy topping!

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Mexican Casserole Variations

Taco Casserole:

    • Season the chicken with taco seasoning or use seasoned ground beef.

    • Mix in black beans, corn, diced tomatoes, and diced green chilies.

    • Top with shredded lettuce, diced tomatoes, sliced black olives, and a dollop of sour cream before serving.

  2. Enchilada Style:

    • Replace the Campbell's Cheddar Cheese Soup with enchilada sauce.

    • Add shredded cooked chicken, black beans, and diced green chilies.

    • Layer the casserole with corn tortillas for an enchilada-inspired dish.

  3. Salsa Verde Twist:

    • Use salsa verde instead of diced tomatoes for a tangy, green sauce.

    • Mix in shredded chicken, diced green chilies, and black beans.

    • Top with sliced jalapeños and fresh cilantro before serving.

  4. Chorizo and Queso Fresco:

    • Brown chorizo and mix it into the casserole for a spicy kick.

    • Replace cheddar cheese with crumbled queso fresco.

    • Garnish with chopped cilantro and diced red onions.

  5. Fajita Flavors:

    • Season the chicken with fajita seasoning or use cooked fajita-style steak strips.

    • Add sautéed bell peppers and onions to the mixture.

    • Top with sliced avocado and a squeeze of lime juice.

  6. Mexican Street Corn Casserole:

    • Mix in grilled or roasted corn kernels for a street corn-inspired twist.

    • Add crumbled cotija cheese and a sprinkle of chili powder for extra flavor.

    • Serve with a lime wedge for squeezing over the top.

  7. Tamales-Inspired:

    • Create layers of masa harina (corn dough) and the casserole mixture for a tamale-inspired dish.

    • Top with enchilada sauce and shredded cheese before baking.

  8. Tostada-Style Casserole:

    • Crush tostada shells and mix them into the casserole for a crunchy texture.

    • Layer with refried beans, seasoned ground beef or chicken, and cheese.

    • Top with shredded lettuce, diced tomatoes, and sliced black olives.

  9. Chipotle and Lime Infusion:

    • Add chipotle peppers in adobo sauce for a smoky, spicy flavor.

    • Mix in lime juice and zest for a zesty kick.

    • Top with fresh chopped cilantro and lime wedges.

  10. Carnitas:

    • Use slow-cooked carnitas (shredded pork) instead of chicken.

    • Incorporate caramelized onions and fresh pineapple chunks for a sweet and savory combination.

    • Garnish with chopped fresh cilantro.

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These Mexican variations will bring a burst of flavor and a touch of spice to your Cheesy Chicken and Corn Casserole, perfect for fans of Mexican cuisine. Enjoy exploring these delicious options!

Side Dish Recipes

Restaurant Style Guacamole

The Best Dorito Casserole

Taco Filling/Dip

Restaurant Style Mexican Rice

Southern Kicked-up Green Beans

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