Description

This Chicken Tortilla Casserole is the ultimate comfort food—layers of shredded chicken, melty cheese, and tortillas, all baked in a creamy, flavorful sauce. It’s easy to prep, family-friendly, and perfect for busy weeknights or potlucks.

Ingredients

3 cups cooked shredded chicken (rotisserie works great)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
1/2 cup sour cream
1/2 cup chopped onion
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
8 small corn tortillas, cut into quarters
Fresh cilantro, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix together the cream of chicken soup, diced tomatoes with green chiles, sour cream, chopped onion, chili powder, cumin, garlic powder, salt, and pepper.
Add shredded chicken to the mixture and stir until well combined.
Layer half of the tortilla pieces on the bottom of the prepared baking dish.
Spread half of the chicken mixture over the tortillas, then sprinkle with half of the shredded cheeses.
Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Cover with foil and bake for 25 minutes. Then remove foil and bake an additional 10–15 minutes, or until bubbly and cheese is golden.
Let it rest for 5–10 minutes before serving. Garnish with chopped cilantro, if desired.

Notes

Swap sour cream for Greek yogurt if you prefer a lighter version.
Add a layer of black beans or corn for extra texture and flavor.
Great for meal prep—just assemble ahead and bake when ready.

Nutrition

Serving Size: 1 slice (about 1/6 of casserole)
Calories: 420
Sugar: 4g
Sodium: 820mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 27g
Cholesterol: 90mg