Name: Chicken Tortilla Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 3 cups cooked and shredded chicken; 8-10 corn tortillas, cut into bite-sized pieces; 2 cups salsa; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn, thawed; 2 cups shredded cheddar or Mexican blend cheese; 1 cup sour cream; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

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This Chicken Tortilla Casserole is a hearty, flavor-packed dish that layers tender shredded chicken, corn tortillas, black beans, corn, and cheese, all brought together with a creamy, spiced salsa sauce. It's a comforting meal that's easy to prepare and perfect for feeding a hungry crowd.

Why You’ll Love This Recipe

I love how this casserole combines the bold flavors of Tex-Mex cuisine into a single, satisfying dish. It's incredibly versatile, allowing me to use leftover chicken and customize the ingredients to my liking. The layers of tortillas absorb the savory sauce, creating a delightful texture, while the melted cheese on top adds a gooey, indulgent finish. Plus, it's a one-dish meal, making cleanup a breeze.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked and shredded chicken (rotisserie chicken works great)
8-10 corn tortillas, cut into bite-sized pieces
2 cups salsa (choose your preferred heat level)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
2 cups shredded cheddar or Mexican blend cheese
1 cup sour cream
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Directions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Spread a thin layer of salsa on the bottom of the dish.
Layer half of the tortilla pieces over the salsa.
Top with half of the shredded chicken, black beans, corn, chopped onion, and minced garlic.
Sprinkle with half of the cumin, chili powder, salt, and pepper.
Dollop half of the sour cream over the layers and gently spread.
Sprinkle with half of the shredded cheese.
Repeat the layers with the remaining ingredients.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly browned.
Let the casserole sit for 5-10 minutes before serving. Garnish with chopped cilantro.

Servings and Timing

This recipe yields 6 servings. The total time to prepare and cook the casserole is approximately 50 minutes: 20 minutes for preparation and 30 minutes for baking.

Variations

Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the layers for extra heat.
Vegetarian Option: Omit the chicken and add more beans or sautéed vegetables like bell peppers and zucchini.
Different Cheeses: Experiment with Monterey Jack, pepper jack, or a blend of your favorite cheeses.
Tortilla Chips: For added crunch, layer in some crushed tortilla chips along with the tortillas.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 2 months.
Reheating: Reheat in the microwave until warmed through, or in the oven at 350°F (175°C) for about 20 minutes.

FAQs

How can I make this casserole ahead of time?

I assemble the casserole as directed, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, I add an extra 10 minutes to the baking time to ensure it's heated through.

Can I use flour tortillas instead of corn tortillas?

Yes, I can substitute flour tortillas if I prefer. Keep in mind that the texture will be slightly different, as flour tortillas are softer and may become more doughy when baked.

What can I serve with this casserole?

I often serve this casserole with a side of Mexican rice, a simple green salad, or guacamole and chips for a complete meal.

Can I make this casserole spicier?

Absolutely! I add extra chili powder, diced jalapeños, or use a spicier salsa to increase the heat level to my liking.

Is it possible to make this casserole gluten-free?

Yes, by ensuring that all ingredients, including the tortillas and salsa, are certified gluten-free, I can make this casserole suitable for a gluten-free diet.

Conclusion

This Chicken Tortilla Casserole is a delightful fusion of flavors and textures that brings the essence of Tex-Mex cuisine to my dinner table. Its versatility allows me to tailor it to my taste preferences, and its simplicity makes it a go-to recipe for busy weeknights or casual gatherings. Whether I'm feeding my family or entertaining guests, this casserole is always a hit.

Chicken Tortilla Casserole Recipe

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: Tex-Mex
Diet: Gluten Free

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Description

A hearty Tex-Mex casserole with layers of shredded chicken, corn tortillas, black beans, corn, cheese, and a creamy salsa sauce, baked until bubbly and golden.

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Spread a thin layer of salsa on the bottom of the dish.
Layer half of the tortilla pieces over the salsa.
Top with half of the shredded chicken, black beans, corn, chopped onion, and minced garlic.
Sprinkle with half of the cumin, chili powder, salt, and pepper.
Dollop half of the sour cream over the layers and gently spread.
Sprinkle with half of the shredded cheese.
Repeat the layers with the remaining ingredients.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly browned.
Let the casserole sit for 5-10 minutes before serving. Garnish with chopped cilantro.