This Chicken Tortilla Casserole layers tender chicken with creamy cheese, enchilada sauce, and refried beans between flour tortillas, topped with more cheese and baked in an oven-safe skillet until bubbly and golden. It’s like lasagna, but layering tortillas and cheesy chicken instead of pasta and marinara! Okay, that is a bit of a stretch, but it makes sense to me! For another deliciously layered dish, check out my Taco Lasagna, too!
Ingredients & Substitutions
- Chicken: I diced two boneless, skinless chicken breasts for this recipe. To save time, use leftover shredded chicken or rotisserie chicken, both of which are already cooked! Then, just mix the chicken with the other ingredients as instructed!
- Cheese: I used both cheddar and Monterey Jack cheese for a deliciously creamy melt! A portion of the cheese is mixed with the chicken. The rest is sprinkled over the top before being baked. You can also try this casserole with other kinds of cheese like Pepper Jack (for a spicier kick), Colby Jack, or a blend of your favorites. If choosing other kinds of cheese, choose ones that melt well.
- Enchilada Sauce: If you don’t have any store-bought enchilada sauce, I have an easy recipe you could use!
- Refried Beans: Refried beans are mixed with the enchilada sauce, creating a creamy and hearty layer!
- Flour Tortillas: Flour tortillas layer the casserole and create the structure. You could use corn tortillas, but they are more fragile, so warm them up a bit before layering them in the casserole.
- Toppings: I love a little sour cream on my portion of the casserole. And, a few slices of jalapeno peppers can add a little kick to it, if preferred.
Can I Use A Baking Dish Instead Of A Skillet For Chicken Tortilla Casserole?
Yes! You can cook this recipe in another kind of baking dish. We love the natural seasoning that comes from cooking chicken tortilla casserole in a skillet, but it is not a requirement. You can add layers to a baking dish (like a 9×13-inch baking dish), but you may need to adjust the baking time. Keep an eye on the cheese to make sure it melts and becomes bubbly and golden.
Slow Cooker Chicken Tortilla Casserole
You can make this in a slow cooker if preferred. I would suggest getting the street taco-size tortillas (4 inches) and overlapping them within a layer to create more surface area. Then, simply follow the directions in the recipe, reserving the rest of the cheese until the end. Cook on low for 2-3 hours. Then, add the cheese and cook for approximately 20 minutes or until the cheese is hot and bubbly.
How To Store Chicken Tortilla Casserole
To store Chicken Tortilla Casserole, first, let it cool completely. Then, transfer it to an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the casserole for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, and warm in the oven at 350°F or in the microwave until heated through.
More Casseroles
Chicken Tortilla Casserole
Ingredients
- 2 tablespoons vegetable oil
- 2 boneless skinless chicken breasts, diced
- 1 small onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 green onions, thinly sliced
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded, divided
- 1 ½ cups (169.5 g) Monterey Jack cheese, shredded, divided
- 1 can (19 ounces) enchilada sauce
- 1 can (14 ounces) refried beans
- 5 large flour tortillas
- sour cream, for topping
- 1 medium jalapeno, sliced for garnish
- cilantro, chopped for garnish
Instructions
- Preheat oven to 375°F.
- In a large, oven-safe skillet, heat oil over medium heat until shimmering. Once hot, add chicken and cook until it reaches an internal temperature of 165°F. Remove the chicken from the skillet and place into a large bowl. Set aside.
- To the same skillet you cooked the chicken, add onion. Cook for 3-5 minutes, or until softened. Add garlic and cook for 1 more minute.
- Add the onions and garlic to the bowl with the chicken. Add chili powder, cumin, cream of chicken soup, green onions, ½ cup cheddar, and ½ cup Monterey Jack. Mix until well combined. Set aside.
- In a separate bowl, mix enchilada sauce and refried beans. Set aside.
- Add one tortilla to the skillet. Evenly spread half of the chicken mixture over the tortilla. Place another tortilla on top. Spread half of the bean mixture over the second tortilla. Add another tortilla on top. Spread the remaining chicken mixture over this tortilla. Top with another tortilla, the remaining bean mixture, and the final tortilla.
- Sprinkle the remaining cheese over the top.
- Bake uncovered for 25-30 minutes, or until the cheese has melted and the sauce is bubbling.
- Garnish with sour cream, jalapeno, and cilantro. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
Could I substitute the cream of chicken for cream of mushroom? I usually half the recipes and make vegetarian for me.
Sure
Do you think this would work with corn tortillas, either homemade or store bought? I’m in Club Celiac, but this sounds so yummy, I have to try! Thanks!
This is absolutely delicious. EZ to make, an a lot f flavor.
Interested where the jalapeno come in?
Step 6….it is part of the garnish for serving.