Everyone loves a comforting casserole. This Mexican-inspired Chicken Tortilla Casserole is simple to prepare using just a few pantry staples and makes a perfect family meal.
If you enjoy easy casseroles, try other straightforward dinners like One Pan Chicken and Veggies or Broccoli Chicken Tortellini Alfredo for more weeknight ideas.
This chicken enchilada casserole layers tender chicken breast, enchilada sauce, Rotel tomatoes, tortillas and melted cheese for a satisfying, crowd-pleasing dish. It’s ideal for a cozy weeknight dinner or to bring to a potluck or family gathering.
Chicken Tortilla Casserole Ingredients
You only need a handful of everyday ingredients to make this easy casserole. For this recipe gather:
- chicken – use pre-cooked chicken or start with raw chicken to cook with the onion for extra flavor
- oil – neutral oils such as vegetable, canola or avocado work well
- corn tortillas – flour tortillas can be substituted if preferred
- Rotel tomatoes – add bright flavor
- enchilada sauce – choose mild or medium depending on how spicy you want the casserole
- cheese – a mix of cheddar and Monterey Jack melts nicely
⭐️ Full ingredient measurements and step-by-step instructions are available in the recipe card below.
Tips for making Tortilla Casserole
Think of this casserole like a lasagna: layers of tortillas replace pasta sheets, and you alternate sauce, chicken and beans, and cheese. The recipe comes together quickly and is forgiving if you need to adjust layers.
Begin by greasing a 9 x 13-inch baking dish and pouring a layer of enchilada sauce across the bottom. Add a layer of tortillas, tearing them as needed to cover the pan.
Spoon a layer of the chicken and bean mixture over the tortillas, add more sauce, then sprinkle with cheddar cheese. Repeat the layers until the dish is full.
Finish with a final layer of chicken and beans, top with cheddar and Monterey Jack, and pour the remaining enchilada sauce over the top.
Cover with aluminum foil and bake until the casserole is bubbly and hot, about 20–30 minutes. For the last 7–10 minutes, remove the foil and bake uncovered until the cheese is golden and bubbly.
Make ahead Chicken Casserole
This casserole stores well and can be made in advance. Prepare and bake as directed, then cool and refrigerate covered for up to 3 days.
To freeze, cook and cool the casserole, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Chicken Tortilla Casserole
- Oven – from the refrigerator: cover and bake 30–40 minutes until heated through. From frozen: bake about 1 hour 30 minutes until fully warmed.
- Microwave – reheat individual portions 1–2 minutes until the cheese melts and the center is hot.
How to Serve Chicken Tortilla Casserole
Serve this casserole with classic taco-style toppings: sour cream or Greek yogurt, sliced avocado, diced tomatoes, salsa and fresh cilantro. These add brightness and texture to each bite.
What to serve with Tortilla Casserole
Easy sides that pair well include a fresh black bean and corn salad, black beans and rice, or chips with guacamole.
Chicken Tortilla Casserole Recipe
For more family-friendly meals and desserts, follow Feeding Your Fam on social channels where new recipes are shared regularly.
Chicken Tortilla Casserole
Ingredients
- 1 1/2 pounds chicken breasts chopped into 1/2 inch pieces
- 1/2 cup yellow onion chopped
- 1 tablespoon avocado oil or neutral oil
- 1 can Rotel tomatoes with chiles 10 ounces
- 1 can black beans rinsed and drained, 15 ounces
- 15 white corn tortillas
- 1 can red enchilada sauce, mild 28 ounces
- 1 1/2 cup mild cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
Instructions
-
Preheat oven to 425º F and grease a 9 x 13-inch baking dish.
-
Heat oil in a large skillet over medium-high heat. Add chicken and onion and cook until the chicken is cooked through and the onion is translucent.
-
Stir in the Rotel tomatoes and drained black beans with the chicken and onions.
-
Pour a layer of enchilada sauce in the bottom of the baking dish. Add a layer of tortillas, tearing them in half if needed to cover the pan.
-
Spoon a layer of the chicken mixture over the tortillas, sprinkle with cheddar cheese, and add more enchilada sauce.
-
Repeat layers of tortillas, chicken, sauce and cheese until the pan is full.
-
For the final layer, sprinkle Monterey Jack cheese on top and pour on the remaining enchilada sauce.
-
Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 7–10 minutes, until the cheese is bubbly and golden.
-
Allow the casserole to rest 5 minutes before serving.
Video
Notes
- Nutrition facts are estimates.
- Serve with favorite taco toppings: sour cream, avocado, salsa and cilantro.
- Store covered in the refrigerator for up to 3 days or freeze for longer storage.