Print

Chicken Tortilla Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This Chicken Tortilla Casserole is a flavorful and hearty dish combining rotisserie chicken, beans, corn, and spicy tomatoes baked with layers of corn tortillas and melted pepper Jack cheese. Perfect for a comforting weeknight meal that serves the whole family with a delicious Tex-Mex flair.

Ingredients

For the Casserole

  • Cooking spray (for greasing the pan)
  • 2 (10-oz.) cans diced tomatoes and green chiles
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 2 cups frozen corn kernels (from 1 [10-oz.] pkg.)
  • 3 1/2 cups shredded skinned and boned rotisserie chicken (from 1 rotisserie chicken)
  • 12 (6-in.) corn tortillas, quartered (about 2 cups)
  • 12 oz. pepper Jack cheese, shredded (about 3 cups), divided

For Topping

  • 1/2 cup sour cream
  • 1/4 cup thinly sliced scallions (about 2 medium)
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Prepare pan: Preheat your oven to 400°F (205°C). Lightly grease a 13- x 9-inch baking dish with cooking spray to prevent sticking and set it aside for later.
  2. Make casserole filling: In a large bowl, combine the diced tomatoes and green chiles with chili powder, ground cumin, and kosher salt. Stir well to blend the spices evenly. Then fold in the drained pinto beans, frozen corn kernels, shredded rotisserie chicken, the quartered corn tortillas, and 1 1/2 cups of the shredded pepper Jack cheese, mixing until everything is well incorporated.
  3. Assemble and bake casserole: Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 1/2 cups of shredded pepper Jack cheese evenly over the top. Place the dish in the preheated oven and bake for 35 to 40 minutes, until the casserole is bubbly around the edges and the cheese is melted and lightly browned.
  4. Garnish and serve: Remove the casserole from the oven. Dollop sour cream over the top, then sprinkle with thinly sliced scallions and chopped fresh cilantro. Serve the casserole hot for a satisfying meal.

Notes

  • You can substitute rotisserie chicken with cooked shredded chicken breast or thighs if preferred.
  • For a spicier casserole, add additional diced green chiles or a pinch of cayenne pepper.
  • Use flour tortillas if corn tortillas are not available, but corn is more traditional and adds better texture.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
  • To make this dish gluten-free, ensure the chili powder and other spices are certified gluten-free.

Find it online: https://lauracooks.com/chicken-tortilla-casserole-recipe/