Creamy Mexican Chicken

READY IN: 45mins
Recipe by yooper

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

Top Review by Charlotte J

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!

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.

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