Best 20 Chicken Tortilla Casserole Recipes

CHICKEN TORTILLA CASSEROLE

Steps:

• Cook the rice according to the package directions. Set aside.
• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
• To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
• Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and cilantro for topping.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

CHICKEN TORTILLA CASSEROLE

Steps:

• In a bowl, mix soups, milk, salsa, and onion.
• Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
• Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

CHICKEN TORTILLA CASSEROLE

Steps:

• Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
• Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
• In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
• Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
• Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

CHICKEN TORTILLA CASSEROLE

Steps:

• In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper., Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

GREEN CHILE CHICKEN TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 3-quart oval or rectangular baking dish (13x9-inch) with cooking spray.
• In 8-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook 2 to 3 minutes, stirring occasionally, until heated through.
• Spread 1 cup sauce mixture in bottom of baking dish. Arrange 6 tortillas on top of sauce mixture. Top with 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Repeat with another layer of 6 tortillas, 1 cup chicken, 1/2 cup beans, 1/2 cup cheese and 1 cup sauce. Top with remaining 6 tortillas, 1 cup chicken, 1/2 cup beans, 1 cup sauce and 1 cup cheese.
• Bake 35 to 40 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Allow sauce mixture to cool completely, covered, 30 to 45 minutes in refrigerator before assembling casserole. Assemble casserole in dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until hot and bubbly on edges (165°F in center). Let stand 20 minutes before serving. Serve with Toppings, as desired.

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

Steps:

• In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
• Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
• Stir in beans and chicken.
• Preheat oven to 350°.
• In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
• Top with 4 tortillas and sprinkle with 1 cup cheese.
• Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
• Top with 4 tortillas and 1 cup cheese.
• Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
• Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

MEXICAN TORTILLA CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
• Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
• Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.

EASY CHICKEN TORTILLA CASSEROLE

Steps:

• Preheat oven to 350.
• Grease 13x9inch pan.
• Fill bottom of pan with chicken.
• Next layer- tortillas.
• Then layer onions.
• Mix soup and rotel together & pour mixture evenly over the top.
• Then top with cheese.
• Bake at 350 for 30 minute or until melted through.
• (*hint*I usually add a few chunks of cheese throughout the layers. Just a personal preference, because we love cheese).

MONTEREY CHICKEN TORTILLA CASSEROLE

Steps:

• Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
• Bake at 350 degrees F for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

CHILAQUILES CON POLLO: TORTILLA CASSEROLE WITH CHICKEN BREAST

Steps:

• In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
• Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
• In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
• In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
• In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

LEFTOVER CHICKEN TORTILLA SOUP CASSEROLE

Steps:

• Preheat oven to 350.
• Pour leftover soup into a large casserole pan.
• Dump tortilla chips into the soup, mix well.
• Add salsa to soup & chips if the soup isn't very soupy; mix well.
• Slather sour cream over the top.
• Sprinkle on the olives.
• Sprinkle the cheese over the olives.
• Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
• OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
• NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.

CHICKEN TORTILLA & RICE CASSEROLE

Steps:

• Preheat oven to 350. Brown chicken in saute pan with seasonings until done. Mix together everything except margarine. Place margarine in casserole dish and place in oven to melt.After margarine has melted, remove dish and add the chicken-rice mixture. Cover with foil and bake for 30 minutes.
• ***For some reason I remember having to either cook the rice and then add it or add more liquid and increase the cooking time. When I make it again, I will correct the recipe.

HEALTHIFIED CHICKEN TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended.
• Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
• Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

HEALTHY CHICKEN TORTILLA CASSEROLE

Steps:

• Preheat oven to 375 degrees and spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, sour cream, milk, chili powder, and cumin until blended.
• Stir in chicken (cooked and shredded), tomatoes with chilies, 1/2 of tortillas (cut into strips), beans, corn, and bell pepper. Stir in 1/2 of the cheese. Spoon and spread mixture in baking dish.
• Sprinkle with remaining tortilla strips (cut into strips).
• Bake for 40 minutes. Sprinkle with remaining cheese and let stand 5 minutes.

DEWILLIA'S CHICKEN TORTILLA SPINACH CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken. The chicken you buy already baked at the grocery store works well. Stir together.
• 3. Pour half in a 9X13 pan that has been sprayed with cooking spray.
• 4. Then layer the spinach over the top of the mixture. Add remaining mixture on top of the spinach. I always add more cheese than the recipe calls for.
• 5. Bake at 350 degrees for 45 to 50 minutes.
• 6. Take out and top with remaining cheese. Put back in the oven until the cheese melts and the casserole is bubbly.
• 7. Makes approx. 8 servings.

SUPERB CHICKEN & CORN TORTILLA CASSEROLE

Steps:

• 1. Preheat oven 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray.
• 2. Cut your corn tortilla's into squares.
• 3. In a saucepan, add broth, soups, onions, chili, chiles and salsa...Heat until warmed throughout.
• 4. In a bowl, add the chicken and tortilla's.
• 5. Pour warmed soup mixture over the chicken. Stir until well combined. Pour evenly into prepared dish. Sprinkle with cheeses.
• 6. Cover and bake for 25- 30 minutes. Remove cover and bake another 40 - 45 minutes. Cut into squares and serve with favorite toppings.

BEANS AND CHICKEN TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large skillet cook the onion, garlic and bell pepper in olive oil until tender. Stir in the UNdrained tomatoes, green chilies, salsa, cumin, salt, oregano, and pepper. Add beans and chicken; heat through.
• 3. In a 13x9 baking dish coated with oil, Add a third of the chicken mixture. Top that with 4 corn tortillas, another third of the chicken mixture, and 1 cup cheese. Continuing layering ending with remaining chicken mixture on top.
• 4. Cover with foil and bake for 30 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes or so before serving. Serve with additional salsa, sour cream, green onion, olives, etc.

TORTILLA CHICKEN CASSEROLE

Steps:

• Lightly grease 8'x11 1/2' casserole dish
• Spray a non stick skillet with vegetable oil and brown the chicken along with the garlic & onions.
• Remove from skillet.
• Add corn, red pepper, jalapenos and warm through.
• Add Tomato sauce, cumin, cilantro, hot sauce, all spice, salt & pepper, bring to a simmer.
• Add tomatoe & return the chicken to the skillet, stir, bring to a simmer.
• Line the greased pie plate with 3 tortillas.
• Pour in half the chicken mixture & top with half the cheese.
• Cover with 3 more tortillas.
• Pour in the remaining sauce, top with 3 more tortillas.
• Sprinkle the top with the remaining cheese.
• Bake in 350F oven for apprx 25 minutes or until the casserole is heated through the cheese has melted and is nicely browned.
• Let it rest 5 minutes, Slice & serve.

VIVA LA CHICKEN TORTILLA CASSEROLE RECIPE

Steps:

• Mix milk, soups, onion and salsa. Spray 9 x 13 casserole with Pam. Alternate tortillas, chicken, cheese and soup mixture; Reserve some cheese for the top. Bake at 300 for 1 1/2 hrs. May be prepared 24 hours ahead

CHICKEN TORTILLA CASSEROLE

Steps:

• 1. Mix in blender the cream of onion, cream of chicken, sour cream and Picante sauce. (I blend it because I don't like the chunks of stuff you do not have to blend you can skip it and just put in all in a pot). Pour into pot and add chicken broth and mix well.
• 2. Spray a 13x9 pan and layer a small bit of sauce mixture to just barely coat the bottom so tortillas don't stick. Then layer you deboned chicken, layer of cheese on that, then pour a little of the sauce. Do another layer of tortillas, chicken cheese and sauce. Then layer tortilla, the rest of sauce and the rest of the cheese. Bake in oven at about 350-400 for approx. 45-60 min till cheese is golden on top (bout an hr). Serve with a salad and bread. YUM...LOL!! It's just a base you can add or subtract different veggies and such.