Chicken Tortilla Casserole Recipe

4.85 from 26 votes

Chicken Tortilla Casserole Recipe

This Chicken Tortilla Casserole recipe is a flavorful and layered Tex-Mex inspired dish that the whole family will love!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Dishes

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Calories: 624kcal

Author: Andrea

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 9x13-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 1/4 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 1/3 cup of the sour cream over top, followed by half of the chicken mixture, 1/4 cup of cheese, and 1/4 cup of enchilada sauce. Repeat by layering six tortillas, then spread 1/3 cup of sour cream over the top, followed by the remaining chicken mixture, 1/4 cup of cheese, and 1/4 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.

Notes

Rinsed black beans, roasted corn, diced green chiles, and fire-roasted tomatoes all make great additions to the filling.

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.

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