Why You’ll Love This Recipe

Chicken Tortilla Casserole is a comforting, flavorful dish that layers tender shredded chicken, crispy tortillas, cheese, and a creamy, mildly spicy sauce. It’s a crowd-pleaser that’s easy to prepare, perfect for weeknight dinners, potlucks, or family gatherings. With its Tex-Mex flair and cheesy goodness, this casserole is sure to become a go-to favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken
corn tortillas
cheddar cheese (shredded)
Monterey Jack cheese (shredded)
cream of chicken soup
sour cream
diced green chiles
salsa or enchilada sauce
onion (chopped)
garlic (minced)
olive oil
cumin
chili powder
salt
pepper
fresh cilantro (optional, for garnish)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a skillet, heat olive oil over medium heat and sauté chopped onions until translucent. Add garlic and cook for another minute.

Stir in shredded chicken, cumin, chili powder, salt, and pepper. Mix until evenly coated and heated through.

In a separate bowl, combine cream of chicken soup, sour cream, diced green chiles, and salsa or enchilada sauce to create the creamy sauce.

Layer the bottom of the baking dish with torn or cut tortillas.

Add a layer of the chicken mixture, then spoon some of the sauce over the top, and sprinkle with a mix of both cheeses.

Repeat the layering process until all ingredients are used, finishing with a generous layer of cheese on top.

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes, or until bubbly and golden on top.

Let it rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 20 minutes
Baking time: 35-40 minutes
Resting time: 10 minutes
Total time: 1 hour 10 minutes

Variations

Swap corn tortillas for flour tortillas for a softer texture.
Add black beans or corn to the chicken mixture for extra heartiness.
Use rotisserie chicken to save prep time.
Top with sliced jalapeños or avocado for added flavor and presentation.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover and bake at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.
Freeze the casserole (unbaked or baked) for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, rotisserie or leftover chicken works great for this recipe.

Can I make this casserole ahead of time?

Yes, assemble it in advance and refrigerate for up to 24 hours before baking.

Is this casserole spicy?

It’s mildly spicy depending on the salsa or enchilada sauce used. Use mild versions if preferred.

Can I make it vegetarian?

Yes, substitute the chicken with black beans, bell peppers, and zucchini.

What cheese works best?

A mix of cheddar and Monterey Jack gives the perfect balance of flavor and meltiness.

Do I need to fry the tortillas first?

No, you can use them as is, though lightly toasting them adds extra texture.

Can I use fresh chiles instead of canned?

Yes, finely chop fresh green chiles or jalapeños to suit your taste.

Should I cover the casserole when baking?

Yes, cover for the first 25 minutes to keep it moist, then uncover to brown the top.

Can I add rice to the casserole?

Yes, cooked rice can be layered in or mixed with the chicken for a heartier dish.

What can I serve with this casserole?

It pairs well with a green salad, Mexican rice, or refried beans.

Conclusion

Chicken Tortilla Casserole is a satisfying, cheesy, and versatile dish that brings all the flavors of your favorite Tex-Mex meals into one easy-to-make bake. Whether you’re feeding a crowd or looking for a hearty meal with leftovers, this casserole delivers every time. Give it a try, and it might just become a regular in your dinner rotation.