This Spicy Mexican Chicken Casserole is the perfect dinner option when you’re short on time but still want a delicious and satisfying meal. Made in one pan in under 30 minutes, this casserole is packed with flavor from the spicy chicken, green chilies, instant rice, and melted cheese. The best part? You only have to clean up one dish, making it a hassle-free option for busy weeknight dinners.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love This Recipe
A Spicy Mexican Chicken Skillet Casserole recipe is guaranteed to be a crowd pleaser, with its bold and zesty flavors that tantalize the taste buds.
Made with juicy chicken, queso blanco, and spicy tomatoes, this skillet dish is perfect for busy weeknights or for when you want a quick and easy meal that’s loaded with flavor.
Plus, it’s customizable – you can crank up or dial down the heat depending on your preference. With only one pan needed, it’s also a breeze to clean up after, making it a win-win for both your tastebuds and your schedule on busy nights.
Spicy Mexican Chicken Skillet Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Olive Oil: This is used to grease the pan.
Chicken Breast: Boneless and skinless. Feel free to substitute rotisserie chicken or even ground beef, if desired.
Taco Seasoning: Adds a bold, zesty flavor to the dish.
Half-and-Half or Heavy Cream: Helps create a creamy sauce for the casserole.
Instant White Rice: Used as a base for the casserole. A package of Mexican rice can be used as well.
Queso Blanco Dip: Adds a tasty cheesy flavor to the dish and can be found at your local grocery store.
Salsa: Adds a tangy and spicy flavor.
Cilantro: Fresh herbs provide a delicious crunch to the dish.
Chopped Green Chiles: Spice up your skillet with some heat.
Spicy Rotel Tomatoes: Adds zest and richness to the casserole.
Mexican Cheese Blend: Top it off with melted cheese for a creamy finish.
Step-by-Step Instructions
[1] Drizzle olive oil in an oven-safe skillet and heat to medium heat. Add the chicken and sprinkle with taco seasoning. Cook the chicken for 6-8 minutes until no longer pink.
[2] Add the half and half, rice, queso blanco, and salsa to the cooked chicken in the skillet. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until the rice is fully cooked.
[3] Turn off the heat and stir in the chopped cilantro, green chilies, and Rotel.
[4] Sprinkle the shredded Mexican Blend Cheese over the chicken and rice mixture and place under the broil in a preheated oven for 2-3 minutes or until the cheese is fully melted. Garnish with more cilantro if desired.
Helpful Kitchen Tools
Easy Mexican Casserole Make Ahead Instructions
This Spicy Mexican Chicken Skillet Casserole makes a great make-ahead meal. Just prepare the casserole according to the instructions and store it in an airtight container in the refrigerator for up to 4 days.
When ready to serve, transfer to an oven-safe baking dish and reheat at 375°F for 15 minutes or until hot.
Topping Ideas
- Sour Cream
- Guacamole
- Fresh chopped tomatoes
- Chopped jalapenos
- Shredded lettuce
- Fresh Cilantro
- Sliced black olives
- Hot sauce
- Salsa
- Chopped Red Onion or Green Onions
How to Store Leftovers
Leftover servings of this easy Mexican chicken casserole can be stored in an airtight container or covered in plastic wrap in the refrigerator for up to 3-4 days. To reheat, transfer to an oven-safe dish and bake at 375°F for 15 minutes or until hot.
What to Serve with this Cheesy Casserole
- Copycat Chili’s Guacamole
- Restaurant Style Salsa
- Baked Tortilla Chips
- Spicy Sausage Rotel Dip
- Refried Beans
- Disney’s Churro Bites
Frequently Asked Questions
This delicious Mexican Chicken Casserole has a moderate to hot level of heat. You can adjust the heat by increasing or decreasing the amount of taco seasoning, green chilies, and Rotel tomatoes used.
Yes, you can use regular long grain white/brown rice in place of instant white rice. Just keep in mind that it may take a bit longer to cook since regular rice takes longer to absorb the liquid.
Yes, chicken thighs work well as an alternative for this recipe. However, they will need to be cooked a few minutes longer than chicken breasts.
Yes, you can easily make this casserole ahead of time. Simply prepare the casserole according to the instructions and store it in an airtight container in the refrigerator for up to 4 days. When ready to serve, transfer to an oven-safe dish and reheat at 375°F for 15 minutes or until hot.
Yes, you can freeze the prepared casserole for up to 3 months. Allow the casserole to cool completely before transferring it to a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight and bake at 375°F for 30 minutes or until hot.
Yes, feel free to add your favorite vegetables such as bell peppers, corn, zucchini, or mushrooms. You can also swap out the half and half for evaporated milk, sour cream, or cream cheese for a richer flavor.
Yes, this recipe is naturally gluten-free. Just be sure to use a gluten-free variety of taco seasoning if necessary.
Yes, you can substitute other kinds of cheese such as queso fresco or Monterey Jack in place of the queso blanco. You can also use cheddar cheese if desired.
Final Thoughts
This Spicy Mexican Chicken Skillet Casserole is a delicious and easy-to-make dinner that’s sure to please the whole family. It comes together quickly and can be made ahead of time, making it an ideal weeknight meal.
Customize it with your favorite vegetables and toppings for a dish that suits your taste. Enjoy!
More Mexican Recipes to Try:
- Mexican Chicken Corn Chowder
- Cheese Enchilada Casserole
- Green Chile Sour Cream Enchiladas
- Cafe Rio Pork Barbacoa
- Cheesy Enchilada Soup
Watch the Video:
Spicy Mexican Chicken Skillet Casserole
This Spicy Mexican Chicken Casserole is the perfect dinner option when you're short on time but still want a delicious and satisfying meal. Made in one pan in under 30 minutes, this casserole is packed with flavor from the spicy chicken, green chilies, instant rice, and melted cheese. The best part? You only have to clean up one dish, making it a hassle-free option for busy weeknight dinners.
Ingredients
- 1 Tablespoon Olive Oil
- 3 Boneless Skinless Chicken Breasts, cut into cubes
- 3 Tablespoons Taco Seasoning
- 1 1/2 Cup Half-and-Half or Heavy Cream
- 2 Cups Instant White Rice
- 1 Cup Pre-made Queso Blanco Dip
- 1 Cup Salsa
- 1/4 Cup Cilantro, chopped plus more for garnish
- 1 (4 Ounce) Can Chopped Green Chiles
- 1 Can Spicy Rotel Tomatoes
- 1 Cup Mexican Blend Cheese, shredded
Instructions
- Drizzle olive oil in an oven-safe skillet and heat to medium heat. Add the chicken and sprinkle with taco seasoning. Cook the chicken for 6-8 minutes until no longer pink.
- Add the half and half, rice, queso blanco, and salsa to the cooked chicken in the skillet. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until the rice is fully cooked.
- Turn off the heat and stir in the chopped cilantro, green chilies, and Rotel.
- Sprinkle the shredded Mexican Blend Cheese over the chicken and rice mixture and place under the broil in a preheated oven for 2-3 minutes or until the cheese is fully melted. Garnish with more cilantro if desired.
Nutrition Information:
Yield: 4 Serving Size: 1 ServingAmount Per Serving: Calories: 681Total Fat: 37gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 167mgSodium: 1439mgCarbohydrates: 38gFiber: 3gSugar: 10gProtein: 48g
