Easy Chicken Tortilla Casserole

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My chicken tortilla casserole features mile high layers of seasoned, melted cheese, and all you favorite toppings.  This easy recipe is so much easier than assembling individual tacos.

I love casseroles for dinner. Some of our favorites are bacon cheeseburger casserole, stuffed pepper casserole, chicken bacon ranch casserole, chicken noodle casserole, and of course this chicken tortilla one as well.  It's super customizable so feel free to use your favorites. It reminds me a lot of my Mexican lasagna except with tortillas instead of noodles.

What Makes Our Recipe Unique: A Sprinkle of Food Science

• Precooking the Tortillas: Crisping each tortilla before layering prevents helps them hold up to our filling and prevents them from getting soggy.
• Freshly Shredded Cheese: Combining cheddar, pepper Jack, and mozzarella creates a cheese blend that melts smoothly without being grainy or greasy.
• Precooked Chicken: Seasoned cooked chicken strips make prep a breeze.

Ingredient Notes and Shopping Tips

• Flour Tortillas: I prefer flour tortillas for their texture and flavor. You can also use corn tortillas just be careful as if you cook the too much they can crack.
• Chicken: Pre‑seasoned store‑bought strips save time. You can also use leftover grilled chicken or even rotisserie chicken tossed with taco seasoning. You could also use ground beef like we did in our beef enchilada casserole.
• Cheese: Shred your own cheese if at all possible. Anticaking agents in shredded varieties can interfere with melting.
• Sour Cream: Use full fat. Lower fat versions tend to be watery.
• Tomato: I like using Roma tomatoes as they hold their shape well.

Krystle's Tips: Steal My Culinary School Secrets

1. Don't Use High Heat: Cook tortillas over medium heat as they can burn quickly.
2. Grease Pan: I use nonstick cooking spray. This not only helps prevent them from sticking but helps get the bottom get golden brown.
3. Tent With Foil: If it begins to brown too quickly tent with foil.
4. Rest: Allow it to sit for 5-10 minutes after coming out of the oven. This way it won't fall apart when you try to slice it.

Serve With

Mexican Street Corn

Queso Blanco

Carne Asada Fries

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📖 Recipe

Easy Chicken Tortilla Casserole

Layers of perfectly spiced chicken and melty cheese come together in this easy casserole.

5 from 3 votes

Print Pin Rate

Course: Main Dish

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 Slices

Calories: 411kcal

Author: Krystle Smith

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Ingredients

• ▢ 1 Tablespoon Extra Virgin Olive Oil
• ▢ 5 9-Inch Flour Tortillas
• ▢ ¾ Cup Sour Cream
• ▢ 2 Cups Chopped Southwest Cooked Chicken Strips
• ▢ 1 Cup Cheddar Cheese
• ▢ 1 Cup Pepper Jack Cheese Shredded
• ▢ 1 Cup Mozzarella Cheese Shredded
• ▢ 1 Avocado Diced
• ▢ 1 Roma Tomato Diced

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Instructions

• Preheat oven to 400 degrees F. Spray a 9 inch cake pan with non stick cooking spray.
• In a large skillet heat oil over medium high heat. Cook tortillas 1-2 minutes on each side or until crisp.
• Lay one tortilla on the bottom of your prepared cake pan. Spread with 2-3 tablespoons of sour cream. Top with chicken and cheese.
• Repeat this process 3 more times. Top the last tortilla with the remaining amount of cheese.
• Bake for 25-30 minutes or until heated through.
• Top with tomato and avocado if desired. Serve with sour cream and salsa if desired.

Nutrition

Calories: 411kcal | Carbohydrates: 5g | Protein: 29g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 106mg | Sodium: 395mg | Potassium: 395mg | Fiber: 2g | Sugar: 2g | Vitamin A: 784IU | Vitamin C: 5mg | Calcium: 413mg | Iron: 1mg

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