Some dinners feel like a warm hug, and this Chicken Tortilla Casserole is exactly that. It’s a layered, hearty dish that blends tender shredded chicken with crispy tortillas, melted cheese, and a lively tomato sauce. The kind of meal that fills the kitchen with a rich aroma, making it impossible to wait for just one bite.
Last week, after a long day, I finally sat down with a plate of this casserole. The first forkful was a delicious mix of crunchy edges and gooey cheese, the subtle smoky paprika mingling with the zest from the tomatoes. The warmth of the dish spread from my mouth down to my fingers, which were happily digging in for more. That moment when the cheese pulls apart and the flavors burst—that’s when comfort truly shows up, reminding me why I keep this recipe close.
- Layers of crispy tortillas and tender chicken create a satisfying texture contrast.
- Cheese melted to bubbly perfection adds a rich, indulgent touch.
- Zesty tomato sauce with cumin and chili powder brings a subtle kick without overpowering.
- Quick prep and bake time make it perfect for busy weeknights.
- Customizable toppings like fresh cilantro and olives brighten every bite.
If you’re worried about leftovers, this casserole stores beautifully. Just pop it in the fridge, and it tastes almost as good the next day—sometimes even better once the flavors have settled.
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Chicken Tortilla Casserole
- Total Time: 55 minutes
- Yield: 6 1x
Description
A flavorful and hearty Chicken Tortilla Casserole layered with shredded chicken, crispy tortillas, cheese, and a zesty tomato sauce, perfect for a comforting weeknight dinner.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups cooked shredded chicken
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 (8-ounce) can tomato sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 corn tortillas, cut into 2-inch pieces
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/2 cup sliced black olives (optional)
1/2 cup sour cream (for serving)
1 avocado, sliced (for serving)
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the cooked shredded chicken, diced tomatoes with green chilies (including liquid), tomato sauce, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of the chicken mixture on the bottom of the baking dish.
Add a layer of tortilla pieces over the chicken mixture.
Sprinkle a layer of shredded cheddar and Monterey Jack cheeses over the tortillas.
Repeat layering with the remaining chicken mixture, tortillas, and cheeses, ending with a cheese layer on top.
Sprinkle chopped fresh cilantro and sliced black olives evenly over the top layer.
Bake uncovered in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Remove from the oven and let it rest for 5 minutes before serving.
Serve warm with a dollop of sour cream and sliced avocado on the side.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
FAQ
Can I make this casserole ahead of time? Absolutely. Assemble it the night before and bake when you’re ready. It’s a real time-saver.
Is this dish spicy? It has a gentle kick from the chili powder and diced tomatoes with green chilies, but it’s mild enough for most palates.
What can I serve with it? A simple green salad or some sliced avocado and sour cream on the side complement the casserole perfectly.
Can I freeze leftovers? Yes, freeze in an airtight container for up to two months. Thaw overnight and reheat gently.
Next time you’re craving something both comforting and exciting, give this Chicken Tortilla Casserole a try. It’s ready to become a favorite in your dinner rotation.