Chicken Tortilla Casserole
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Chicken tortilla casserole is packed full of chicken, black beans, corn, cheese, and Mexican spices all layered between flour tortillas. It’s the perfect make ahead meal for busy weeknights.
There is nothing better than an easy, cheesy, comfort food casserole and this chicken and corn casserole is exactly that. This dish is full of flavor with the perfect blend of spices and a wholesome helping of veggies. Everything gets topped with bubbly cheddar for the best Mexican inspired comfort food we know you’ll love.
Ingredients You’ll Need
- Shredded Chicken – You can cook and shred your own, use leftovers or shred a grocery store rotisserie chicken.
- Olive oil – Extra virgin olive oil and regular olive oil work best. You could use light olive olive oil, but its taste is much milder.
- Onion – Dice up a red onion or any onion you might have on hand.
- Spices – Chili powder, cumin, garlic powder, and salt
- Black beans – Drain and rinse them if using canned beans.
- Corn – It can be canned corn or frozen or potentially even fresh corn.
- Rotel – This convenient blend of diced tomatoes and green chiles add so much flavor.
- Tomato sauce – Use plain tomato sauce and avoid Italian flavored sauces.
- Chicken broth -Chicken broth helps to make the saucy filling.
- Flour tortillas – We like flour tortillas so that’s what we use in our recipe but you can use corn tortillas if you prefer.
- Cheddar Cheese – Lots of shredded cheese for ultimate yum factor. Feel free to substitute a cheddar blend or Mexican blend.
Like this chicken tortilla casserole? Try these other tortilla casseroles too!
How to Make Chicken Tortilla Casserole
Step 1 – Make the sauce. Start by preheating your oven to 375 degrees F. As the oven heats, grease or spray with a non-stick spray, a 9×13 inch casserole dish.
In a large skillet, heat the olive oil over medium-high heat and add the onions. Saute the onions until they are softened. This is usually about 3 to 5 minutes.
Add in the chili powder, cumin, garlic powder, salt, black beans, corn, Rotel, tomato sauce, and chicken broth and simmer for 10 to 12 minutes.
Step 2 – Assemble the layers. Start by scooping some of the sauce out into the bottom of the greased casserole dish. Place a single layer of tortillas on top of the sauce. This is about 6 shells, depending on the size of your tortillas.
Spread a layer of the chicken over the tortillas then top with a layer of the sauce and a layer of cheese. Add about 6 more tortillas and repeat the layering steps.
To top it all off, layer with tortillas and a layer of cheese. If you want, you can add additional cheese to the top for extra cheesiness.
Step 3 – Bake and serve. Cover the casserole dish in aluminum foil. Place the dish in the oven and bake at 375 for 30 minutes. After 30 minutes, remove the foil and bake an additional 10 minutes or until the cheese is fully melted and bubbling.
Take the casserole out of the oven and let it rest for 10 minutes. Once it has cooled slightly, serve the casserole hot with your favorite side salad, vegetables, or bread.
Tips For Making Chicken Tortilla Casserole:
- Make the chicken ahead of time! Cook a big batch of chicken over the weekend following either our Instant Pot shredded chicken recipe or our Slow Cooker shredded chicken recipe. You could also use other leftover chicken breasts or a rotisserie chicken to save even more prep-time. This is a great tip if you are making our Chicken Enchilada Casserole or our popular King Ranch Chicken Casserole.
- 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. They also tend to get a bit more crumbly when cooked in a casserole. They’ll still taste great, but they just might not hold together well.
- 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! Want more cheese? Add Mexican inspired cheeses. You can also top this recipe with sour cream, guacamole, and other nacho-inspired toppings.
What to Serve with Chicken Tortilla Casserole
There are plenty of options to complement the flavors of this tortilla casserole. Here are some ideas:
- Mexican Rice: A classic side dish for any Mexican-inspired meal, Mexican rice is a perfect complement to the chicken enchilada casserole. The flavors of the spices and the tomato-based sauce in the rice will blend perfectly with the casserole.
- Beans: Beans a great source of protein and fiber that will add a hearty element to your meal. You can serve refried beans, black beans, or pinto beans alongside your enchiladas. Plus, they are easy to make and can be customized to your liking with spices, cheese, and other toppings.
- Guacamole and Chips: Guacamole is a delicious and healthy dip that pairs perfectly with crispy tortilla chips. The creamy texture and tangy flavor of the guacamole will balance out the spiciness of the casserole.
- Salsa and Chips: For a lighter option, you can serve salsa with tortilla chips instead of guacamole. The fresh, bright flavors of the salsa will complement the richness of the casserole. Try one of our easy salsa recipes: 5 minute restaurant-style salsa, salsa fresca, mango avocado salsa, or pineapple salsa.
- Salad: A simple mixed green salad is always a good idea to balance out a hearty main dish. Choose a light and refreshing dressing, such as a citrus vinaigrette or a honey-lime dressing, to complement the flavors of the casserole.
- Corn: Grilled or boiled corn on the cob is a classic summer side dish that will add some sweetness and texture to your meal. You can also serve with classic corn pudding!
- Margaritas: What’s a Mexican-inspired meal without a refreshing margarita? Whip up a batch of frozen mango margaritas or mocktails to enjoy with your meal and celebrate the flavors of Mexico.
Can You Freeze Chicken Tortilla Casserole?
Yes, you can freeze chicken tortilla casserole after it is baked. Just pop in the oven to bake and then let it cool completely before storing in the freezer where it can be store for up to 2 months.
How to Store and Reheat
Refrigerator – Cook the casserole according to the recipe instructions. When it has finished baking remove it from the oven and let it cool completely. Cover the casserole dish tightly and store in the refrigerator for up to 1 week.
Freezer – Cook the casserole according to the recipe instructions. When it has finished baking remove it from the oven and let it cool completely. Place the casserole in a freezer-safe dish with a tight lid. Alternatively, you can cut the casserole into individual servings and wrap each piece in plastic wrap and foil. This makes it simple to reheat only as much as you need at a later date.
Reheat – If you stored the casserole in the refrigerator, start by removing it from the refrigerator. Cover with foil and bake at 350 degrees for 40-45 minutes or until it is heated all the way through.
If you are reheating a frozen casserole you’ll want to start by removing it from the freezer and allowing it to thaw in the refrigerator for 24 hours. When you are ready to warm it remove it from the refrigerator and cover with foil. Bake at 350 degrees for 40-45 minutes or until the casserole is heated through.
Looking for More Easy Casserole Recipes?
- Taco Macaroni Casserole
- Cheesy Shrimp Casserole
- Pizza Casserole
- Beef Enchilada Casserole
- Breakfast Burrito Casserole
- Sausage and Egg Breakfast Casserole
- More Casserole Recipes…
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Chicken Tortilla Casserole
Ingredients
- 2 pounds Shredded chicken
- 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
Instructions
- 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.
Nutrition
I love this recipe thank you for sharing this recipe.
This would definitely be a hit at my house! thank you for sharing this recipe.
The tortillas were doughy Other then that it was tasty. I served it with sour cream
I rarely comment on recipes, and it takes a lot to please me, but this is EXCELLENT!! I added black olives because I love them. I can’t have a lot of spicy foods, but this was just right. Didn’t have chili powder on hand, but I mixed a few Penzey’s hot spices. Combined, they tasted just like chili powder. I only had corn tortillas on hand, but they worked well. Garnished the top with chopped green onions and cilantro. Thank you for sharing. I will be taking this dish to parties for sure!