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Why This Recipe Works
Casseroles have received a bad rap. They’re convenience food, but that doesn’t mean that they need to lack flavor or that they are not homemade.
This chicken tortilla casserole is a masterclass in quick cooking with a big reward.
The prep is where all the magic happens. This can be made up to a day before baking, so all the work is finished, leaving only the baking. To start, onions, bell pepper, and jalapeños are sauteed to create a base layer of flavor. Spices and fire-roasted tomatoes are simmered with chicken breast to trap all the chicken’s flavor. Chicken is shredded, beans are added, and everything is layered with flour tortillas and cheese for a full meal.
As with any good casserole, the best is the customization that can happen when serving. Add cilantro, salsa, sour cream, avocado, or anything on your list to make everyone happy!
Chicken Tortilla Casserole Ingredients
This casserole has several ingredients that make it a super delicious weeknight meal:
- Neutral oil – Used first to quickly fry the tortillas so they stay sturdy in the casserole, then for sautéing the vegetables and blooming the spices.
- Flour tortillas – The “noodle” layer of this casserole, they soak up flavor from the sauce while staying tender after a quick fry in oil.
- Onion – Adds sweetness and depth to the sauce.
- Bell pepper – Bring a mild, fresh pepper flavor and color without adding heat, so this stays a family-friendly meal.
- Kosher salt – Seasons the vegetables and sauce.
- Chili powder and cumin – Two spices to give some classic Tex-Mex flavor.
- Fire-roasted diced tomatoes and tomato sauce – Diced tomatoes add some charred tomato flavor while the sauce thickens and enriches the base.
- Chicken breasts – An ingredient that’s super easy to keep on hand in the freezer. Poach right in the tomato mixture so they stay tender and soak up flavor, then shred for easy layering.
- Red kidney beans – Add creamy texture, extra protein, and heartiness, so this casserole eats like a full meal. Make sure to drain and rinse the beans!
- Cheddar cheese – Melts into all the layers and bakes into a bubbly, golden top.
- Fresh cilantro – Brings freshness and a pop of color.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chicken Tortilla Casserole
There are 6 steps to make this casserole recipe:
Step 1: Fry the tortillas – In a high-sided skillet, heat neutral oil over medium-high heat. Fry tortillas in batches until golden and lightly crisp, about 1 minute per side. Transfer to a paper towel-lined plate to drain and cool, then repeat with the remaining tortillas.
Step 2: Sauté the vegetables and bloom the spices – In a large skillet, heat neutral oil over medium. Add onion, bell peppers, and salt, and cook, stirring occasionally, until softened and lightly browned, 4-6 minutes. Stir in chili powder and cumin for 30 seconds to bloom the spices.
Step 3: Build the tomato base and poach the chicken – Pour in the fire-roasted tomatoes and tomato sauce, stirring to combine with the vegetables and spices. Add the chicken breasts, bring to a gentle simmer, cover, and cook until the chicken reaches 160°F, about 12-15 minutes. Transfer the chicken to a plate and let it cool slightly. Stir the drained kidney beans into the tomato sauce to warm.
Step 4: Shred the chicken – When the chicken is cool enough to handle, shred it into bite-sized pieces with two forks or a knife.
Step 5: Layer the casserole – Preheat the oven to 350°F and grease a 9 x 13-inch baking dish. Remove the tomato and bean mixture from the heat. Spread ½ cup of the tomato mixture in the bottom, then top with two overlapping fried tortillas. Add about ⅓ of the remaining tomato mixture, ⅓ of the chicken, 1 cup cheddar cheese, and ⅓ of the cilantro. Repeat the layers two more times, finishing with the remaining cheese on top.
Step 6: Bake – Bake until the cheese is melted and the casserole is bubbling in the center, 45-55 minutes. Remove from the oven and let rest for at least 15 minutes so the layers set. Serve warm with your favorite toppings.
Frequently Asked Questions
Yes, thighs will have more flavor and fat than breasts. The thighs can take longer to cook, but are an easy substitute for breasts.
Yes, this can be fully assembled and, instead of baking, placed in the freezer for future use. Wrap tightly with plastic wrap and store in the freezer for up to 3 months. When ready to serve, thaw in the refrigerator for 2 days before baking.
The toppings are the part of this recipe that everyone can have fun with and make their own. Diced avocado, scallions, salsa, guacamole, sour cream, and pickled hot peppers are all great options.
Follow These Tips
Serving
Spoon up a serving of the casserole and top with diced avocado, sour cream, salsa, guacamole, sliced scallions, or even pickled jalapeños. Sprinkle on extra fresh cilantro and a squeeze of lime juice to brighten the rich, cheesy layers.
Pair with a simple green salad or a crisp coleslaw (my Tex-Mex coleslaw would work well here) for a fresh contrast.
Storage
Refrigerate – Let the casserole cool to room temperature, then cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for 3-5 days.
Freeze – For longer storage, there are two options:
- Stop after Step 5, then cool the layered casserole completely. Wrap the whole dish well in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, let the casserole thaw in the refrigerator, then bake for 20-30 minutes until the casserole is heated through, the cheese is melted, and the top is bubbling.
- Finish all steps, then let the casserole cool completely. Wrap the whole dish well in plastic wrap and foil and freeze for up to 3 months. You can also slice it into pieces and freeze them individually.
Reheat – Reheat individual portions in the microwave until hot throughout. For the best texture, reheat larger amounts in a 325°F oven, covered with foil, until warmed through and bubbly, about 20-30 minutes from chilled. If reheating from frozen, thaw in the refrigerator overnight before baking.
More Casserole Recipes
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Chicken Tortilla Casserole
Ingredients
- 1 cup + 2 tbsp neutral oil separated
- 6 flour tortillas
- 1 medium onion diced
- 2 large bell peppers seeds removed and diced
- 1 tsp kosher salt
- 1 tbsp chili powder
- ¾ tsp cumin
- 2 15-oz cans fire-roasted diced tomatoes
- 1 15-oz can tomato sauce
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 15-oz can red kidney beans drained and rinsed
- 4 cups shredded cheddar cheese
- ½ cup chopped fresh cilantro
Instructions
- Fry the tortillas: In a high-sided skillet, add 1 cup neutral oil over medium-high heat. In batches, add flour tortillas and fry until golden brown, about 1 minute per side. Remove from oil and allow to drain on a paper towel. Continue until all tortillas are fried.1 cup + 2 tbsp neutral oil
- Cook the vegetables: In a large skillet, heat 2 tbsp of neutral oil over medium heat. Add the onion, bell pepper, and salt. Sauté until the vegetables are translucent and beginning to brown, 4-6 minutes. Add the chili powder and cumin. Stir the spices into the hot oil to bloom the spices for 30 seconds.1 medium onion, 2 large bell peppers, 1 tsp kosher salt, 1 tbsp chili powder, ¾ tsp cumin, 1 cup + 2 tbsp neutral oil
- Add tomatoes and poach the chicken: Add the diced tomatoes and tomato sauce and stir to incorporate. Place the chicken breasts over the tomatoes and bring the mixture to a low simmer. Once at a simmer, cover and cook until the chicken breasts reach 160°F, 12-15 minutes. After the chicken has cooked, remove the breasts from the pot and set them aside to cool. Add the kidney beans to the tomatoes and stir to combine.2 15-oz cans fire-roasted diced tomatoes, 2 boneless, skinless chicken breasts (about 1 lb), 1 15-oz can red kidney beans, 1 15-oz can tomato sauce
- Shred: When the chicken is cool enough to handle, shred the breasts into small pieces.
- Layer the casserole: Preheat the oven to 350°F. Remove the tomatoes and beans from the heat. Grease a 9 x 13-inch baking dish and spread ½ cup of the tomato mixture over the bottom of the baking dish. Lay two tortillas over the thin layer of tomatoes. The tortillas will overlap. Add ⅓ of the tomato mixture and spread evenly. Add ⅓ of the chicken. Sprinkle with 1 cup of cheese and ⅓ of the chopped cilantro. Repeat these layers two more times, ending with the final two cups of cheese on top of the casserole.6 flour tortillas, ½ cup chopped fresh cilantro, 4 cups shredded cheddar cheese
- Bake in the preheated 350°F oven until the cheese is beginning to brown, and the casserole is bubbling throughout, 45-55 minutes. Once baked, remove from the oven and cool for 15 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Hi Kaleb. I’m about to make this casserole but I see in the video you didn’t fry the tortillas. The recipe calls for them to be fried. I’m confused.
Hi Sharon! I would recommend frying them to make so they keep more of their shape. I’ve made it a few more times since originally posting it and found that frying them gives them the ability to stand up to the liquid better.
Thanks for the delicious recipes that can be tweaked!
Totally “AWSOME”….Easy, comfort food, cold weather yummy…..So Good! -Joann
Everyone loved it! Really good, easy instructions. Made a few changes. Only had corn tortillas but they worked fine. My family doesn’t like beans so I put some frozen corn instead. And I was using some left over rotisserie chicken. Anyway, thank you for this great recipe. It’s a keeper for us.