Easy Chicken Tortilla Casserole Recipe
Published Apr 14, 2024 Updated Apr 23, 2024
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This Chicken Tortilla Casserole features layers of tortillas, veggies, black beans, shredded chicken, and melted cheese topped with a yogurt lime crema and garnished with avocado, red onion, green onion, and cilantro. The perfect gluten-free family meal that’s easy to make and delicious to eat!
Table of Contents
What Makes This Recipe Great
Sandwiched between layers of tortilla, veggies, beans, diced green chilies, shredded chicken, and seasonings, and topped with a layer of cheese, this Chicken Tortilla Casserole is so darn good and so darn easy!
I love an easy recipe that checks off all of the nutritional boxes, making busy weeknights a breeze. And this casserole is exactly that! Full of protein, veggies, carbs, and fiber, you’re getting a complete meal in one simple casserole dish that the whole family will love!
Plus, cleanup is a breeze! Leftovers store well for lunch or meal prep the next day, and you can even freeze them for longer storage. This recipe is a family favorite and I hope you love it too!
If you love Mexican-inspired casserole dishes, try my Sue Sue’s Chicken Enchiladas recipe! Made with a creamy salsa verde homemade enchilada sauce, this is another dish to add to your dinner rotation!
Ingredient Notes
Chicken Tortilla Casserole
- Rotisserie chicken: Use Rotisserie cooked chicken or leftover shredded chicken, or you can cook chicken breasts and shred chicken for this recipe (I recommend using the Instant Pot for quick cooking).
- Corn tortillas: I prefer corn tortillas for this recipe, but feel free to substitute flour tortillas if that is your preference.
- Greek yogurt: Or sour cream. Dairy-free options will work.
- Ground cumin
- Chili powder
- Salt
- Onion
- Garlic cloves
- Olive oil
- Black pepper
- Mild or sharp Cheddar cheese: I used shredded cheddar cheese, but you can use a Mexican cheese blend or white cheese like Monterey jack cheese.
- Diced green chiles
- Corn
- Black beans
- Rotel tomatoes: This is a blend of diced tomatoes and green chilies. Feel free to use the spice level that is preferred– they sell original and mild! The original is spicier than the mild version.
- Garnish with the crema, chopped green onions, red onion, avocado, and chopped fresh cilantro if desired.
Greek Yogurt Crema
- Greek Yogurt
- Lime Juice
- Lime Zest
- Pinch of salt
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or oil.
- In a large skillet, heat the oil over medium heat. Add the oil, chopped onion, minced garlic, and sauté until softened, about 5 minutes.
- Stir in the cumin, chili powder, salt, black pepper, and chopped green chiles. Cook for an additional 2 minutes, until fragrant.
- Add the chicken, cheese, corn, beans, Rotel, and Greek yogurt (or sour cream) and mix until well combined. This will create a creamy sauce for the casserole.
- In the prepared baking dish, spread a thin layer of the creamy sauce mixture on the bottom.
- Arrange a layer of halved corn tortillas over the sauce, covering the bottom of the dish. Spread half of the chicken mixture evenly over the tortilla layer.
- Repeat the layers: tortillas, remaining chicken mixture. Finish with one more layer of the halved tortillas over the top (Each layer will be 10 halves) Then sprinkle the top with the shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly around the edges.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and lightly golden brown. Mix the Greek yogurt crema in a bowl.
- Once done, remove the casserole from the oven and let it cool slightly before serving.
- Garnish with chopped cilantro, red onion, sliced green onions, Greek yogurt crema, and diced avocado.
Mac’s Pro TipS
Expert Tips
- To make this dairy-free, swap the Greek yogurt for dairy-free sour cream and omit the cheese, or use your favorite vegan cheese shreds.
- Feel free to swap the black beans for pinto beans and replace the corn with cooked fajita veggies (like bell pepper). Customize to your liking!
Serving Tips
Serve your chicken tortilla casserole by itself, with a side salad, or some tortilla chips with additional salsa if desired. Top with Greek yogurt crema, and garnish with avocado, chopped cilantro, and diced red and green onions.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave or air fryer.
To freeze, let the casserole cool completely, then store it in a freezer-safe container for up to 3 months in the freeze. Thaw in the refrigerator and reheat in the oven or air fryer to crisp up the tortillas.
More Casserole Recipes
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Easy Chicken Tortilla Casserole
Ingredients
- 4 cups cooked and shredded rotisserie chicken
- 15 corn tortillas cut in half
- 1 1/3 cup Greek yogurt or sour cream (can be dairy-free)
- 1 1/2 teaspoons dried cumin
- 2 tsp chili powder
- 1 tsp salt
- 1 cup onion chopped
- 3-4 cloves garlic minced
- 1 tablespoons olive oil
- 1/2 teaspoon black pepper
- 3 cups cheddar cheese grated (or sub dairy-free)
- 2 4 oz cans chopped green chiles
- 1 15 oz can corn drained
- 1 15 oz can black beans drained and rinsed
- 1 10 oz can Rotel drained (diced tomatoes and green chiles)
Greek Yogurt Crema
- 1/2 cup Greek yogurt or sour cream (can sub dairy-free)
- 1 tbsp lime juice
- 1 tsp lime zest
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or oil.
- In a large skillet, heat the oil over medium heat. Add the oil, chopped onion, minced garlic, and sauté until softened, about 5 minutes.
- Stir in the dried cumin, chili powder, salt, black pepper, and chopped green chiles. Cook for an additional 2 minutes, until fragrant.
- Add the chicken, cheese, corn, beans, Rotel, and Greek yogurt (or sour cream) and mix until well combined. This will create a creamy sauce for the casserole.
- In the prepared baking dish, spread a thin layer of the creamy sauce mixture on the bottom.
- Arrange a layer of halved corn tortillas over the sauce, covering the bottom of the dish. Spread half of the chicken mixture evenly over the tortilla layer.
- Repeat the layers: tortillas, remaining chicken mixture. Finish with one more layer of the halved tortillas over the top (Each layer will be 10 halves) Then top with the shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly around the edges.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and lightly golden brown. Mix the Greek yogurt crema in a bowl.
- Once done, remove the casserole from the oven and let it cool slightly before serving.
- Garnish with chopped cilantro, red onion, sliced green onions, Greek yogurt crema, and diced avocado.
Notes
Expert Tips
- To make this dairy-free, swap the Greek yogurt for dairy-free sour cream and omit the cheese, or use your favorite vegan cheese shreds.
- Feel free to swap the black beans for pinto beans and replace the corn with cooked fajita veggies (like bell pepper). Customize to your liking!
Serving Tips
Serve your chicken tortilla casserole by itself, with a side salad, or some tortilla chips with additional salsa if desired. Top with Greek yogurt crema, and garnish with avocado, chopped cilantro, and diced red and green onions.Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave or air fryer. To freeze, let the casserole cool completely, then store it in a freezer-safe container for up to 3 months in the freeze. Thaw in the refrigerator and reheat in the oven or air fryer to crisp up the tortillas.Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
