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