Chicken Tortilla Casserole is an easy Tex-Mex recipe made with layers of flour tortillas and a flavorful filling of chicken, spicy tomatoes, black beans, corn, and cheese. It is an easy dinner casserole that everyone will love.
Chicken Tortilla Casserole
I love Tex-Mex flavors and easy casseroles are a total lifesaver on busy weeknights. This Chicken Tortilla Casserole is a simple dinner casserole that doesn’t take a lot of effort, especially if you have the chicken cooked ahead of time. My favorite part is the leftovers. I think the sign of a good casserole is being able to enjoy it the next day and this casserole is just as good when it is re-heated as it is when it’s fresh out of the oven. Pack up the leftovers for lunch, or save yourself even more time the next night by serving it again. I promise no one is going to complain.
CHICKEN TORTILLA CASSEROLE
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Chicken Tortilla Casserole has everything I love about Tex-Mex layered between thin flour tortillas. You’ve got your shredded chicken smothered in a flavorful sauce of diced tomatoes and green chilis, black beans, corn, spices, and of course some cheddar cheese, and layers of flour tortillas that make a delicious casserole that is somewhere between a burrito and a southwest lasagna.
All of those amazing ingredients bake together for about 40 minutes until the cheese on top is all melted and bubbly and the casserole is warmed all the way through. When it is ready take it out of the oven and let it sit for about 10 minutes. I know, it’s hard to resist digging right in, but if you give it a few minutes to cool off it will set up enough to get some nice slices out of it. Serve it up with a little sour cream, maybe a sprinkle of fresh cilantro and dinner is served.
Tips for making Chicken Tortilla Casserole:
- Make the chicken ahead of time! Cook a big batch of it over the weekend, shred it, and store it in the freezer until you need it. It saves so much time on weeknights.
- If you prefer corn tortillas you can substitute them for flour tortillas in this recipe. You will need more tortillas than listed in the recipe because corn tortillas are smaller.
- Customize this recipe with your favorite Tex-Mex toppings. If you don’t like black beans skip them. If you want a little more heat add some diced jalapenos. It’s all about the flavors your family loves!
You can never have enough dinner casserole recipes so I’ve gathered some more amazing casserole recipes from some of my favorite bloggers. Take a look and make your grocery list. Dinner is taken care of this week.
More dinner casserole recipes!
- Sweet Potato Shepherd’s Pie Casserole from It’s Yummi!
- Chicken Tetrazzini Casserole from Barbara Bakes
- Spinach & Chicken Enchiladas Bake from Tara Teaspoon
Chicken Noodle Soup Casserole from Frugal Foodie Mama
- Pizza Pasta Casserole from I Heart Eating
- Ham & Mac Casserole from Around My Family Table
- Green Chile Chicken and Rice Casserole from Bread Booze Bacon
- Chicken Noodle Casserole from Kleinworth & Co.
- Spinach & Mushroom Alfredo Baked Ziti from It Bakes Me Happy
- Chicken Tortilla Casserole from Home.Made.Interest.
- Bacon Cheeseburger Tater Tot Casserole Recipe from The Life Jolie Blog
- Chicken & Spinach Pasta Bake from The Two Bite Club
- Pizza Tortellini Skillet Casserole from Cooking on the Front Burner
- Cheesy Chicken Broccoli & Rice Casserole from House of Nash Eats
- Taco Macaroni Casserole
- King Ranch Casserole
- Bacon Ranch Chicken Biscuit Casserole
- Chicken Florentine Casserole
- 2 pounds Chicken breasts cooked and shredded
- 1 tablespoon Olive oil
- 1 Onion diced
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- 1 can Black beans drained
- 1 can Corn drained
- 15 oz. Rotel
- 28 oz. Tomato Sauce
- 1 cup Chicken broth
- 18 Flour tortillas
- 2 cups Cheddar Cheese shredded
Preheat the oven to 375 degrees F. Grease a 9×13-inch casserole dish.
Heat the olive oil in skillet over medium high heat and add onion, sauteing until softened.
Add chili powder, cumin, garlic powder, salt, black beans, corn, Rotel, tomato sauce, and chicken broth. Simmer for 10-12 minutes.
Scoop out some of the sauce and spread a bit on the bottom of a casserole dish and then line the bottom with tortillas (about 6).
Spread a layer of the chicken over the tortillas then top with a layer of the sauce and a layer of cheese.
Top with 6 more tortillas and repeat the layers adding chicken, sauce, and cheese.
Top with the last of the tortillas and a layer of cheese.
Cover with foil and place in oven and bake at 375 degrees F. for 30 minutes. Remove foil and continue to bake for 10 minutes, until cheese is melted and bubbling. Let rest for 10 minutes and serve.