Mexican Casserole with White Sauce
Mexican Casserole with White Sauce layers tortillas, taco-seasoned shredded chicken, refried beans, fire-roasted corn, pico de gallo, and Mexican cheese, then finishes with a creamy Mexican white sauce baked until hot and bubbly.
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Servings: 6
Ingredients
- 3 c cooked chicken breast shredded
- 1 packet taco seasoning mix
- 1 large white onion diced
- 2 c Mexican cheese blend shredded
- 1 can fire-roasted corn drained
- 5 –6 flour tortillas
- 1 c pico de gallo thick, chunky style
- 1 can refried beans
Mexican White Sauce (choose one):
- 1 jar ready-made Mexican white sauce
- OR 1 c mayonnaise, 1 c sour cream, 1/2 tsp red pepper flakes, 1 tsp taco seasoning mix
Garnish (optional):
- Sour cream
- Fresh cilantro chopped
Instructions
Preheat the oven:
- Preheat the oven to 350°F (177°C).
Prepare the chicken:
- Shred the cooked chicken breast using two forks and set aside.
Cook the chicken mixture:
- Lightly grease a 9x13-inch (or similar) baking dish with non-stick spray. In a skillet over medium heat, warm 1 tsp oil (or a small amount as needed). Add the shredded chicken and diced onion and sauté briefly until the onion begins to soften. Add the taco seasoning mix and approximately 1/8 c water, stirring to combine. Simmer for 3–4 minutes until evenly seasoned. Remove from heat.
Assemble the casserole (layering):
- Arrange tortillas on the bottom of the prepared baking dish, cutting as necessary to fully cover the surface.
- Spread approximately 1/3 of the refried beans evenly over the tortillas.
- Add a layer of the seasoned chicken mixture, followed by approximately 1/3 of the shredded cheese.
- Add a second tortilla layer.
- Add the drained fire-roasted corn and sprinkle with approximately 1/3 of the shredded cheese. (If you are adding cooked rice, this is an appropriate layer; however, rice is not listed in the provided ingredients and may be omitted.)
- Add a third tortilla layer.
- Spread another 1/3 of the refried beans, then add another layer of the chicken mixture. Sprinkle with the remaining 1/3 of the shredded cheese.
- Add a final tortilla layer. Top with any remaining beans, chicken, corn, and the pico de gallo, distributing evenly.
Add the white sauce:
- Pour the Mexican white sauce evenly over the top layer.
Bake:
- Cover the baking dish with aluminum foil. Bake for 40 minutes, or until heated through and the cheese is fully melted.
Rest and serve:
- Remove from the oven and allow the casserole to rest for 5–10 minutes before slicing. Garnish with sour cream and cilantro, if desired, and serve warm.
Notes
To prepare this Mexican Casserole with White Sauce gluten-free, substitute the flour tortillas with certified gluten-free tortillas (corn tortillas are also an option if labeled gluten-free). Confirm the taco seasoning, refried beans, pico de gallo, and any jarred Mexican white sauce are certified gluten-free, as some brands may contain wheat-based thickeners or additives. Additionally, verify the mayonnaise and sour cream used for homemade sauce are gluten-free (most are, but labeling varies).