This Chicken Tortilla Casserole recipe is a flavorful and layered Tex-Mex inspired dish that the whole family will love!
This Chicken Tortilla Casserole recipe consists of layers of flavorful shredded chicken, creamy cheese, and enchilada sauce. Topped with fresh cilantro and green onions, it is sure to be a meal that the whole family will enjoy!
I like to serve this Tortilla Chicken Casserole alongside my No-Soak Instant Pot Pinto Beans and Restaurant-Style Guacamole when I make it for my family!
Table of Contents
Why We Love This Chicken Casserole
- Chicken Tortilla Casserole is great for leftovers. It tastes just as good, if not better, the next day.
- This dish is easy to make, perfect for busy weeknights.
- It’s a one-dish meal – less cleanup with everything cooked in one dish.
Recipe Ingredients
- Chili Powder: Adds a smoky, spicy kick and provides warmth and depth.
- Red Chile Sauce: Bold and tangy, it infuses the casserole with vibrant, zesty flavors, tying all the ingredients together. I prefer the brand Hatch. They make a variety of sauces and they’re all really good! You can use either red or green enchilada sauce for this recipe.
- Grated Cheese: Creamy and melty, it brings a rich, comforting texture and a savory taste that enhances every bite.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: Enhance the dish with additional veggies like rinsed black beans, roasted corn, diced green chilies, bell peppers, or fire-roasted tomatoes for extra flavor and texture.
- Vegetarian Option: Replace shredded chicken with 3 cups of black beans or a mix of black beans and corn for a protein-packed vegetarian alternative.
How to Make Chicken Tortilla Casserole
Step 1: Preheat the oven to 375°F (190°C). Lightly spray the bottom of a 9×13-inch dish with oil or cooking spray and set aside.
Step 2: In a large skillet set over medium-low heat, add the oil. Once hot, add the onion and sauté until tender, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute.
Step 3: Pour in the chicken broth, then add the chili powder, oregano, cumin, coriander, salt, and pepper. Bring the broth to a simmer and add the chicken. Simmer for 5 minutes, then remove from the heat and set aside.
Step 4: Pour ¼ cup of enchilada sauce into the bottom of the baking dish, spreading it into an even layer. Layer the bottom of the dish with six tortillas. Spread ⅓ cup of the sour cream over top, followed by half of the chicken mixture, ¼ cup of cheese, and ¼ cup of enchilada sauce. Repeat by layering six tortillas, then spread ⅓ cup of sour cream over the top, followed by the remaining chicken mixture, ¼ cup of cheese, and ¼ cup of enchilada sauce.
Step 5: Layer the remaining six tortillas on top, followed by the remaining enchilada sauce and remaining cheese. Sprinkle green onions over top and cover with foil.
Step 6: Place in the oven and bake for 30 minutes, then remove the foil and continue baking for an additional 10 minutes.
Step 7: Remove from the oven and allow to sit for 10 minutes before serving. Garnish with cilantro, if desired.
Expert Tips
- Warm Tortillas: Briefly warm the tortillas in the microwave or on a skillet before layering them to prevent them from cracking and to make them more pliable.
- Sauce Distribution: When spreading the enchilada sauce, ensure it covers the tortillas evenly. This prevents dry spots and keeps the casserole moist.
FAQS
Serve your Chicken Tortilla Casserole with any of these Mexican dishes: Mexican Black Beans, No-Soak Instant Pot Pinto Beans, Mexican Hot Chocolate Cookies, Pineapple Mango Salsa, or Tres Leches Cake.
To make the Chicken Tortilla Casserole creamier, you can add cream of mushroom soup to the chicken mixture before layering. This will enhance the dish’s texture and add extra creaminess and flavor.
Storage Info
To STORE Chicken Tortilla Casserole, cover it tightly with a plastic wrap and refrigerate for up to 3 days. For longer storage, FREEZE portions in an airtight container in your freezer for up to 3 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then bake in a 350°F (175°C) oven until heated through, about 20-25 minutes. Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, or until hot.
More Enchilada Recipes to Try
Chicken Tortilla Casserole Recipe
Ingredients
For the filling:
- 1 tbsp. canola or avocado oil
- 1/2 yellow onion - diced
- 4 cloves garlic - minced
- 1 c. low-sodium chicken broth
- 1 tsp. chili powder
- 1 tsp. oregano
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 3 c. shredded chicken - Rotisserie chicken works great
Remaining ingredients:
- 2 c. red chile sauce
- 18 corn tortillas
- 2/3 c. sour cream
- 2 c. grated cheese Monterey Jack cheese or Colby Jack
- 4 green onions - thinly sliced
- 1 tbsp. freshly chopped cilantro - optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray the bottom of a 9×13-inch dish with oil or cooking spray and set aside.
- In a large skillet set over medium-low heat, add the oil. Once hot, add the onion and sauté until tender, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth, then add the chili powder, oregano, cumin, coriander, salt, and pepper. Bring the broth to a simmer and add the chicken. Simmer for 5 minutes, then remove from the heat and set aside.
- Pour ¼ cup of enchilada sauce into the bottom of the baking dish, spreading it into an even layer. Layer the bottom of the dish with six tortillas. Spread ⅓ cup of the sour cream over top, followed by half of the chicken mixture, ¼ cup of cheese, and ¼ cup of enchilada sauce. Repeat by layering six tortillas, then spread ⅓ cup of sour cream over the top, followed by the remaining chicken mixture, ¼ cup of cheese, and ¼ cup of enchilada sauce.
- Layer the remaining six tortillas on top, followed by the remaining enchilada sauce and remaining cheese. Sprinkle green onions over top and cover with foil.
- Place in the oven and bake for 30 minutes, then remove the foil and continue baking for an additional 10 minutes.
- Remove from the oven and allow to sit for 10 minutes before serving. Garnish with cilantro, if desired.
This casserole was cheesy, hearty, and perfect for family dinner night.
This casserole is so flavorful and easy to throw together! It’s a weeknight favorite around here.
This recipe made the cut! My entire family devoured these. They have requested that I make them again soon!
This chicken tortilla casserole tasted so delicious and really easy to make! Will surely have this again, thank you so much for sharing this amazing recipe! Highly recommended!
YUMMY! All my favorite tex-Mex flavors in an easy to make casserole. My family can’t get enough of this meal!
Casseroles are the dinner time classic for good reason. I’m glad you all loved it!