Chicken Tortilla Casserole

Packed with chicken, beans, tomatoes, and tortillas, this chicken tortilla casserole is one of my favorites, no matter the season. The best part is that once this casserole is baked, it can be customized by anyone in your family. Top it with guacamole, sour cream, spicy peppers, or anything your heart desires, and it will be a delicious weeknight meal.

Why this recipe works.

Casseroles have received a bad rap. They are 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 in all the flavor from the chicken. 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.

Everything you’ll need to make this recipe.

• Bell pepper is the sweet pepper flavor needed in this dish. The pepper flavor comes through without the heat to keep everyone happy.
• Chili powder is a mixture of other spices that does all the work for us. Any brand of chili powder will work, no matter the blend.
• Fire-roasted diced tomatoes have so much flavor. The tomatoes are canned and at peak ripeness, but first, they are roasted over an open fire to add immense flavor.
• Chicken breasts are an easy item to keep on hand in the freezer. The simplicity of cooking them in the tomato mixture keeps this recipe using one skillet before becoming a casserole.
• Kidney beans add a creamy, healthy starch and increase the protein. Canned beans are a pantry staple and come straight out of the can cooked perfectly for a quick weeknight meal.

Here’s how to make this recipe.

1. Cook the vegetables. Dice up the onion and bell peppers. Heat 1 tbsp oil in a large stockpot over medium heat. Add the onion and bell pepper to the pot, as well as the salt, and let the mixture sauté for 4 to 6 minutes.

2. Add the spices and tomatoes. When the vegetables are just beginning to brown, add the chili powder and cumin. Mix those into the hot onion and bell pepper and let them cook for about a minute. Then add in the diced tomatoes and tomato sauce. Mix the tomatoes together to ensure everything is well incorporated.
3. Poach the chicken breasts. To the tomato mixture, add the chicken breasts, nestling them in amongst the juice. Cover the stockpot and let the chicken poach for 12 to 15 minutes. Once fully cooked, remove the chicken breasts and set them aside.

4. Add the beans and shred the chicken. To the tomato mixture, add the kidney beans and mix them in so they begin cooking. Separately, using a knife or two forks, shred the chicken breast into rough, bite-sized pieces. Once the chicken is fully shredded, set it aside to add back into the tomato mixture later.

5. Layer the casserole dish. Once the tomato and bean mixture has simmered, remove it from the heat. Using a ladle, add ½ cup to the bottom of the greased 9×13 baking dish, spreading it out to cover the entire bottom of the pan. Then add flour tortillas, one at a time, to create a layer. For a 9×13 baking dish, this will generally be two 8-inch round flour tortillas. Add the shredded chicken back to the tomato mixture and stir it in to incorporate. Then add ⅓ of the chicken and tomato mixture to the first layer of tortillas. Add ⅓ of the shredded cheese and ½ of the chopped cilantro. Repeat the same process twice, beginning with the flour tortillas and ending with the shredded cheese on top.

6. Bake the casserole. Place the assembled casserole in the preheated 350°F oven and bake for 45 to 55 minutes until the cheese is melted and bubbling on top and the mixture has been warmed through. Remove it from the oven and let it cool slightly before serving.

These pro tips will make this recipe a success.

• When cooking the vegetables, make sure to allow the oil in your stockpot to come to heat before adding in the onion and bell peppers. This is advantageous for two reasons: 1) the correctly heated oil will ensure that the stockpot is nonstick, and 2) the vegetables will begin to cook at the correct temperature immediately once added to the kettle.
• Rather than guessing as to whether the chicken is fully poached, make sure to check the internal temperature using an instant-read thermometer. The interior temperature of the chicken should read 160°F when fully cooked.
• If making this casserole ahead, it can be assembled to the point where the last layer of cheese is added on top. Cover the casserole and place it in the refrigerator until it is ready to be baked. Always note that it will take longer to bake a recipe that is not at room temperature. Generally, the bake time will be double the stated time in the recipe.

You’ll love these other casserole recipes.

• Ham and cheese egg croissant casserole
• Homemade green bean casserole
• Stuffed acorn squash casserole
• Baked macaroni and cheese
• The best homemade goulash
• Sungold tomato pasta bake
• Chipotle sweet potato bake
• Baked rotini casserole
• Chicken enchiladas
• Taco squares casserole
• Eggplant parmesan