What’s in This Chicken Tortilla Casserole Recipe?
There’s a reason that casseroles are loved by pretty much everybody. They’re easy to make, can easily be prepared ahead of time, and are always so warm and comforting! This chicken tortilla casserole checks all of those boxes and more.
Chicken: Pre-cooked shredded chicken works best for this recipe, but you can also cook and shred chicken breasts. Sauce: Red enchilada sauce has a mild and earthy flavor that pairs well with the chicken and adds moisture to the casserole. Taco Seasoning: Adds that classic Mexican flavor. Cilantro: Adds a pop of freshness and color. Tortillas: We like flour tortillas because they’re more flexible, but corn also work. Cheese: Mexican blend is our favorite, but you can use just about any kind of cheese.
Variations on Tortilla Chicken Casserole
You can cook and shred your own chicken, but we find it easiest to grab a rotisserie from the grocery store. To make this dish spicy, add some cayenne powder to your filling. Also, don’t be afraid to enjoy this casserole with your favorite hot sauce!
How to Store and Reheat
Store leftover chicken tortilla casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 30 minutes.
How to Freeze
Freeze chicken tortilla casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Reheat directly from frozen.
Serving Suggestions
Don’t forget to top this casserole off with some crumbled cojita cheese and extra cilantro! Oh, and some sliced avocado is never a bad idea.
Notes from the Test Kitchen
Chicken tortilla casserole is perfect for those nights when you want something comforting, homemade, and easy. Oh, and flavorful as can possibly be, of course!
How to Make Chicken Tortilla Casserole Step by Step
Prepare the Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Layer 6 (6-inch) flour tortillas in the bottom of the prepared baking dish, making sure the bottom of the dish is covered. The tortillas will overlap. Mix the Filling: In a large bowl, mix 1½ pounds of shredded cooked chicken, ¾ of the enchilada sauce (about 12 ounces), 1 ounce of taco seasoning, and ¼ cup of chopped cilantro together. Spread the Filling: Spread half of the chicken mixture and 1 cup of the Mexican cheese on top of the tortillas. Layer and Bake: Layer 6 more tortillas on top. Spread the remaining chicken mixture and 1 cup of cheese on top of the tortillas. Top with the last 6 tortillas, remaining enchilada sauce, and 1 cup cheese. Cover with foil and bake for 35 minutes. Remove the foil and cook for another 10 minutes. Remove from the oven, let rest for 10 minutes, top with garnishes, and serve.
More Chicken Casserole Recipes We Love
Cheesy Chicken Spaghetti Casserole Chicken Zucchini Casserole Buffalo Chicken Casserole Tater Tot Chicken Casserole Frito Casserole Chicken Noodle Casserole Chicken Enchilada Casserole
