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Crispy Loaded Mexican Chicken Casserole Recipe Easy Homemade Tortilla Topping

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A quick and easy Mexican-inspired casserole featuring creamy, spicy chicken filling topped with a crispy homemade tortilla crust for a comforting and flavorful meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for ease)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup diced tomatoes with green chilies (like Rotel)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • ½ cup sour cream or Greek yogurt
  • Fresh cilantro, chopped (optional garnish)
  • 4–5 corn tortillas, cut or torn into small pieces
  • 2 tablespoons olive oil or melted butter
  • ½ teaspoon chili powder or smoked paprika
  • Salt, a pinch

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut or tear the tortillas into bite-sized pieces. Heat 2 tablespoons of olive oil or melted butter in a skillet over medium heat. Toss in the tortilla pieces, sprinkle with chili powder and salt, and cook, stirring occasionally, until golden brown and crispy (about 5-7 minutes). Remove from heat and set aside.
  3. In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes with chilies, chopped onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine all ingredients evenly.
  4. Fold in the sour cream or Greek yogurt and half of the shredded cheese. Mix until the filling is creamy and well blended.
  5. Spread the chicken mixture evenly in the casserole dish. Sprinkle the remaining cheese over the top.
  6. Evenly distribute the toasted tortilla pieces over the cheese layer.
  7. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the tortilla topping is golden and crisp.
  8. Remove from oven and let cool for 5 minutes. Sprinkle with fresh chopped cilantro if desired, then serve warm.

Notes

Toast the tortilla pieces in oil or butter before baking to ensure a crispy topping. If the topping browns too quickly, cover loosely with foil halfway through baking. Shred chicken finely for better texture. The recipe is flexible for vegetarian, dairy-free, and slow cooker adaptations.

Nutrition

Keywords: Mexican casserole, chicken casserole, tortilla topping, easy dinner, comfort food, quick casserole, loaded chicken casserole

Find it online: https://breezybake.com/crispy-loaded-mexican-chicken-casserole-recipe-easy-homemade-tortilla-topping/