Does your family have tacos or Mexican food at least once a week or is it just us? Regardless, you’re going to want to have it every week with this Mexican Chicken Casserole! This is a family go-to recipe of ours that we make at least once a week. It’s so easy because all you have to do is throw everything in the oven and you’ve got a delicious dinner! Plus, it’s gluten-free, meal-prep friendly, and has an Instant Pot & Crock-Pot version.
I’m a huge fan of quick weeknight meals. The easier, the better (at least in my book). I’m not a mom yet, but I already know that when I have my own children, I’m going to LOVE easy weeknight meals. If you’re already in that stage of life, don’t worry, this recipe is for you! All you have to do is throw your chicken in the Instant Pot or Crock-Pot, assemble the casserole, bake it, and you’re done!
What Ingredients Do I Need?
In order to make this Mexican Chicken Casserole, you only need a handful of ingredients. Here is everything you’re going to need:
- Boneless skinless chicken breasts
- Chicken broth
- Mild salsa
- Taco seasoning
- Chili powder
- Garlic powder
- Salt & pepper
- Shredded Mexican blend cheese
- Cauliflower tortillas (I use the ones from Caulipower, but any tortillas will work)
How to Make Mexican Chicken Casserole
This is a two-part recipe. In the first part, you’re going to cook the chicken in either an Instant Pot or a Crock-Pot. If you don’t have an Instant Pot or Crock-Pot, you can cook your chicken in the oven or a pan.
Instant Pot Version:
If you have an Instant Pot, you’re going to place the chicken, chicken broth, salsa, taco seasoning, chili powder, garlic powder, salt, and pepper inside of it. Place the lid on your pot and make sure that the vent valve is set to the SEALING position.
Click the poultry button and cook the chicken for 15 minutes. Natural release the pressure for 15 minutes, then quick release. Shred the chicken with two forks.
Crock-Pot Version
If you don’t have an Instant Pot, you can make the chicken in a Crock-Pot. Place the chicken, chicken broth, salsa, taco seasoning, chili powder, garlic powder, salt, and pepper inside. Let it cook on high for 4 hours, or low for 6 hours. Shred the chicken with two forks.
Assembling
Once your chicken is cooked, it’s time to assemble your casserole. Start by grabbing a 9″x13″ baking dish and spraying it with nonstick cooking spray.
Start by layering the tortillas in the bottom of the dish, then spreading half of your cooked chicken on top. Sprinkle half of the cheese evenly on top of the chicken. Repeat the three layers one more time.
Bake the casserole in a 350-degree oven for 30 minutes and enjoy!
Ways to Serve
Once this Mexican Chicken Casserole comes out of the oven all hot and bubbly, it’s time to serve. My family loves it as is, but here are some great additions to add to it:
- Sour cream or greek yogurt
- Guacamole (check out my Sun-dried Tomato & Feta Guacamole recipe, here)
- Salsa
- Tortilla chips
How to Store the Casserole
If you have leftovers of this Mexican Chicken Casserole, you can store it in an airtight container in the refrigerator for 5-7 days.
If you want to make this as a meal-prep dish, you can keep it in the freezer until you’re ready to serve. It will stay good in the freezer for up to 6 months.
More Dinner Recipes
If you need some more easy weeknight dinner recipes, check these out!
Mexican Chicken Casserole
Course: DinnerDifficulty: Easy6
servings30
minutes30
minutesIngredients
3-4 boneless skinless chicken breast
1 cup chicken broth
1 cup jarred mild salsa
1 tsp taco seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp pepper
4 large or 8 small tortillas
2 cups shredded Mexican style cheese
Directions
- Place the chicken, chicken broth, salsa, taco seasoning, garlic powder, salt, chili powder, and pepper in your Instant Pot or Crock-Pot. If using an Instant Pot, cook on “Poultry” for 15 minutes. If using a Crock-Pot, cook on low for 6 hours, or high for 4 hours. Shred the chicken once it’s done.
- Preheat the oven to 350 degrees.
- Spray a 9″x13″ casserole dish with nonstick cooking spray. Layer half of your tortillas evenly across the bottom.
- Take half of your shredded chicken and place it evenly on top of the tortillas. Sprinkle 1 cup of the cheese on top. Repeat the layering process one more time, so that it ends with the cheese on top.
- Cover the dish with foil and bake for 30 minutes. Serve and enjoy!
Did You Make This Recipe?
If you try this recipe, make sure you leave a comment and tag me on Instagram @sprinklingofhealth to show me!
