Creamy Mexican Chicken

Total Time
Prep 10 mins
Cook 35 mins

If you roasted a chicken for Sunday dinner, and have leftover meat, here's Monday night's dinner! Ole!

Ingredients Nutrition


  1. Heat the oil in a skillet and cook the onion until it is translucent.
  2. Stir in the chicken and the flour.
  3. Cook, stirring until the flour cannot be seen.
  4. Stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils.
  5. Place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray.
  6. Mix 1/2 cheese with the tortilla chips and sprinkle evenly over the top.
  7. Bake in a 350 oven about 25 minutes or until bubbly and brown.
  8. Sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.


Most Helpful

Super good, super easy and super fast! I used frozen corn and used the empty bean can to measure the corn with. I also doubled everything and put it in the 9x13-inch pan and it came out piping hot. I told the family we'd eat the rest the first of the week. I almost had to bet them off so they'd not devour the whole casserole! HONEST!! Thanks Mark this is really a great recipe!

Charlotte J November 10, 2002

I made this for Sunday night small group and they loved it! I think this would be good as an enchilda casserole as well. I would use some of the mixture to put over the top and finish it off with the Mexican shredded cheese. Also, I used the Lime flavored tortilla's as my topping which I think added another layer of flavor to this dish. Thanks!

ICookUCookWeCook May 18, 2009

Made this for dinner tonight, exactly as the recipe said (except that I cooked the chicken in the crock pot while I was at work). It was excellent, great flavor, and oh so easy to make. Will definitely add this to my regular menu items.

Kathey M. June 04, 2008

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