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Chicken Tortilla Casserole

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.
Course Main
Prep Time 15 minutes
Cook Time 52 minutes
Resting time 10 minutes
Total Time 1 hour 7 minutes
Servings 8
Calories 510kcal
Author Kat Jeter & Melinda Caldwell


  • 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.



Calories: 510kcal | Carbohydrates: 44g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1509mg | Potassium: 1031mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 14.5mg | Calcium: 319mg | Iron: 4.7mg