Name: Baked Chicken Quesadilla Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups boneless and skinless chicken breasts (cooked, shredded); 1/2 cup sour cream (fat-free); 1 cup cheddar cheese (reduced-fat, shredded); 2 teaspoons ground cumin; 1 tablespoon chili powder; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 cup corn kernels (canned or frozen, thawed); 15 ounces black beans (canned, drained and rinsed); 4 whole-grain tortillas (large, recipe for tortillas)

If you’re looking for a cozy, flavorful, and downright satisfying dinner that’s also super simple to throw together, you’re going to absolutely love this Baked Chicken Quesadilla Casserole Recipe. It’s like all the best parts of a quesadilla got together and decided to chill out in a casserole dish—which means way less fuss and way more comfort food vibes. Trust me, once you make this, it’s going to become a go-to recipe for busy weeknights or casual gatherings.

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Why You’ll Love This Recipe

Ultimate Comfort Food: This casserole combines all your favorite quesadilla flavors in one easy bake-and-forget dish.
Simple & Fast: You can have everything ready and in the oven in less than 30 minutes—perfect for busy nights.
Healthy-ish & Balanced: Using lean chicken and veggies with reduced-fat cheese keeps it lighter without skimping on flavor.
Meal Prep Friendly: Leftovers reheat beautifully and it freezes well for easy future meals.

A rectangular white baking dish holds a layered casserole. The top layer is a mix of melted yellow cheese and scattered black beans, with some golden yellow corn kernels spread evenly throughout. The cheese has a smooth yet slightly bubbly texture, and the beans’ dark color contrasts with the bright cheese and corn. The edges show a bit of the layers beneath, suggesting a creamy or saucy base under this colorful top. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To make this Baked Chicken Quesadilla Casserole Recipe shine, you want fresh but simple ingredients that play well together. Here’s what’s essential and some tips based on what I’ve learned after making it a bunch of times.

Boneless Skinless Chicken Breasts: Cook and shred your own for best texture, or grab pre-cooked rotisserie chicken for a shortcut.
Sour Cream: I usually go for fat-free for a lighter touch, but full-fat adds a creamier richness if you want to treat yourself.
Cheddar Cheese: Sharp cheddar packs a punch and melts beautifully—reduced-fat is a nice balance without losing flavor.
Ground Cumin & Chili Powder: These spices give the dish its signature smoky, mildly spicy kick—feel free to adjust to your heat preference.
Kosher Salt & Ground Black Pepper: Seasoning is key here; don’t be shy with these to make every bite flavorful.
Corn Kernels: Canned or frozen works great; thaw frozen to avoid extra moisture in the casserole.
Black Beans: Make sure to rinse canned beans well to reduce sodium and any tinny taste.
Whole-Grain Tortillas: They add a nice nuttiness and hearty texture, plus a bit more nutrition than white flour tortillas.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Baked Chicken Quesadilla Casserole Recipe is—sometimes I swap out ingredients or add extras based on what I have or what everyone’s craving. Don’t be afraid to make it your own!

Add Fresh Veggies: Toss in diced bell peppers or chopped onions to sneak extra nutrition and crunch—I find my kids don’t even notice!
Use Different Proteins: Ground turkey or shredded beef works great if you want to change things up from chicken.
Spice it Up: Try adding a chopped jalapeño or a dash of hot sauce in the chicken mixture to give it a lively kick.
Make it Vegetarian: Skip the chicken and add extra beans, corn, and maybe some sautéed mushrooms to keep it hearty.

How to Make Baked Chicken Quesadilla Casserole Recipe

Step 1: Prep Your Oven and Dish

First things first—preheat your oven to 400°F. While that heats up, grab a 9×13 inch casserole dish and give it a good spray with nonstick cooking spray. This sets you up for easy cleanup and non-sticking layers.

Step 2: Mix the Chicken Filling

In a large bowl, combine your shredded chicken with sour cream, half the cheddar cheese, half the cumin, half the chili powder, kosher salt, and half the black pepper. I learned the hard way that mixing all these together before layering really helps distribute the flavors evenly—plus it keeps the chicken moist and creamy.

Step 3: Prepare the Bean and Corn Mix

In a separate bowl, mix your drained black beans and corn kernels with the remaining cumin, chili powder, and pepper. This combo gives a nice textural contrast to the creamy chicken layer and adds natural sweetness from the corn.

Step 4: Layer Everything

Start by laying two tortillas flat on the bottom of your casserole dish—don’t overlap too much but cover the base. Then, spread half your chicken mixture evenly over the tortillas, followed by half the bean and corn mixture. Repeat the layers with the remaining tortillas and fillings and top it all off with the remaining shredded cheese. This layering is key to getting a perfect balance of flavors with every bite.

Step 5: Bake to Perfection

Pop your casserole into the preheated oven and bake for about 20 to 30 minutes, or until the cheese is melted and bubbly. I always keep an eye on it around the 20-minute mark to make sure it doesn’t over-brown—nobody likes a burnt cheese top!

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Pro Tips for Making Baked Chicken Quesadilla Casserole Recipe

Use Day-Old Chicken: If you have leftover chicken from another meal, this recipe is a perfect way to give it new life.
Thoroughly Drain Beans and Corn: Excess moisture can make the casserole soggy, so I always rinse and drain well.
Don’t Overlap Tortillas Excessively: This helps the casserole layer bake evenly without becoming too doughy in spots.
Let it Rest Before Serving: Allowing the casserole to sit for 5-10 minutes helps it firm up and slice cleanly.

How to Serve Baked Chicken Quesadilla Casserole Recipe

The image shows three folded flatbread sandwiches on pieces of white parchment paper resting on a light wood surface. Each sandwich is made of a golden-brown flatbread folded in half with visible inside layers that include black olives, diced red peppers, and some green vegetables. The flatbread appears soft with slight browning spots, and the filling looks fresh with small colorful bits evenly spread between the flatbread layers. The overall look is warm and simple, with natural light highlighting the textures and colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this casserole with fresh garnishes like chopped cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt. These fresh elements brighten the rich casserole and add texture contrast. Sometimes I sprinkle a little extra shredded cheese or a squeeze of lime juice right before serving—it just elevates the whole dish!

Side Dishes

For sides, I like to keep it simple but flavorful: Spanish rice or cilantro-lime rice pairs perfectly, as does a crisp green salad with a tangy vinaigrette. If you’re feeling adventurous, a side of guacamole and chips or some roasted Mexican street corn makes it a fiesta on your plate.

Creative Ways to Present

When I’ve taken this casserole to potlucks or family dinners, I’ve jazzed it up by serving it in individual ramekins for a personal touch. Another fun idea is layering it in a deep pie dish to create a ‘quesadilla pie’—it makes slicing and serving a bit dramatic and fun!

Make Ahead and Storage

Storing Leftovers

Leftovers of this Baked Chicken Quesadilla Casserole Recipe store beautifully in an airtight container in the fridge for up to 3 days. I layer some parchment paper between slices to avoid them sticking together, making reheating a breeze.

Freezing

If you want to meal prep ahead, this casserole freezes well! I recommend baking first, then letting it cool completely before wrapping tightly with foil and freezing. When you’re ready, just thaw overnight in the fridge and bake at 350°F until hot and bubbly again.

Reheating

To reheat leftovers, I find the oven or toaster oven works best—set it around 350°F, cover loosely with foil, and warm for 15–20 minutes. This keeps the casserole from drying out and retains that melty cheese charm much better than the microwave.

FAQs

Can I use flour tortillas instead of whole-grain for this casserole?

Absolutely! Flour tortillas work just as well and may create a softer texture. Whole-grain adds a bit more fiber and a heartier flavor, but either choice is delicious.
Is it possible to make this recipe vegetarian?

Yes! Skip the chicken and add extra black beans, corn, or even roasted veggies like zucchini or bell peppers to keep it filling and flavorful.
How spicy is this casserole? Can I adjust the heat?

The chili powder and cumin give it a mild warmth, but it’s easily adjustable: use less chili powder for milder, or add jalapeños or hot sauce if you like it spicier.
Can I use leftover cooked chicken for this recipe?

Definitely! Leftover shredded chicken works great and saves cooking time. Just make sure it’s fully cooked and shredded before mixing.
What’s the best way to reheat the casserole without drying it out?

Reheating in the oven at 350°F covered with foil retains moisture and melty goodness better than microwaving.

Final Thoughts

This Baked Chicken Quesadilla Casserole Recipe has quickly become a favorite in my kitchen because it’s easy, delicious, and hits all the right notes for a comforting meal. I love how it brings together familiar quesadilla flavors in a warm, cheesy bake that my whole family goes crazy for. If you want a meal that’s fuss-free but still feels like a special dinner, you really can’t go wrong with this recipe. Give it a try, and I think you’ll find yourself making it again and again!