Best 7 Chicken Tortilla Rice Casserole Recipes

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Craving a flavorful and hearty meal that combines the classic flavors of Mexican and American cuisine? Look no further than the chicken tortilla rice casserole, a delicious and versatile dish that is perfect for busy weeknights or special occasions. Prepared with tender chicken, fluffy rice, a savory tortilla filling, and a creamy sauce, this casserole offers a delightful blend of textures and flavors. Whether you prefer a spicy kick or a milder taste, this recipe can be easily customized to suit your preferences. With its ease of preparation and crowd-pleasing appeal, the chicken tortilla rice casserole is sure to become a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Wonderful - and easy, easy, EASY!

Provided by Erin Clifton

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese

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.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 25 g, Cholesterol 66.1 mg, Fat 20.2 g, Fiber 3 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 1082.8 mg, Sugar 4.9 g

CHICKEN TORTILLA & RICE CASSEROLE



Chicken Tortilla & Rice Casserole image

I got the original recipe when I worked at Lowell Farms, an organic rice company. I originally used their organic jasmine rice in this recipe. It is very good and has a distinct tast much different than regular white rice. It gives the dish a lot of flavor. It is hard for me to find unless I go back to my hometown. I added chicken to the recipe to make it a main dish. I have not made this in a long time and just recently found my recipe again. I am posting for safe keeping. http://www.lowellfarms.com

Provided by JenJenMarie

Categories     Rice

Time 45m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 10

1 lb diced chicken, browned and seasoned with salt, pepper, garlic powder, and onion powder to taste-can use rotisserie
1 (10 ounce) can cream of chicken soup
0.5 (10 ounce) can Rotel Tomatoes (diced tomatoes with green chilis)
6 corn tortillas, cut into bite sized pieces
1/4 cup onion
2 tablespoons margarine
1 (4 ounce) carton sour cream
1/4 lb Velveeta cheese, cubed
1 cup chicken broth
1 cup white rice

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.

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 32

1 1/2 cups rice
4 tablespoons olive oil
3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce
Sour cream, for serving
Chopped fresh cilantro, for serving
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

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 ENCHILADA RICE BAKE



Chicken Enchilada Rice Bake image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon taco or fajita seasoning
1 14.5-ounce can chopped tomatoes with green chiles
1 cup converted long-grain white rice
2 cups shredded rotisserie chicken (skin removed)
2 cups shredded Mexican cheese blend (about 8 ounces)
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Kosher salt
6 corn tortillas, cut into quarters
Sour cream and pickled jalapeno peppers, for topping

Steps:

  • Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
  • Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.

CHEESY CHICKEN AND RICE TORTILLAS



Cheesy Chicken and Rice Tortillas image

My family likes this because it is fast and easy to throw together on nights when we don't have much time. Just dump everything into the crockpot in the morning and when you come home, dinner is done!

Provided by Kristen in Chicago

Categories     One Dish Meal

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 6

2 (10 3/4 ounce) cans condensed cheddar cheese soup
1 cup water
2 cups salsa
1 1/4 cups uncooked white rice (not quick cook)
2 lbs boneless skinless chicken, cubed
10 flour tortillas

Steps:

  • Mix soup, water, salsa, rice and chicken in slow cooker.
  • Cover and cook on low 7 to 8 hours or until done.
  • Serve on tortillas.
  • Notes: I usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

I started making this delicious dish about 15 years ago, after my husband and I were married.- Pamela Hoekstra, Hudsonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa

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.

Nutrition Facts : Calories 456 calories, Fat 21g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 1323mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

Steps:

  • In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

  • Use day-old tortillas: This will help to prevent them from becoming too soggy in the casserole.
  • Shred your own chicken: This will give you more control over the texture and flavor of the chicken.
  • Use a variety of vegetables: This will add color, flavor, and nutrients to the casserole.
  • Don't be afraid to experiment with different spices and seasonings: This is a great way to customize the casserole to your own taste.
  • Serve the casserole with your favorite toppings: This could include sour cream, salsa, guacamole, or cheese.

Conclusion:

Chicken tortilla rice casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. It is also a great way to use up leftover chicken and tortillas. With its combination of Mexican flavors and creamy rice, this casserole is sure to be a hit with your family and friends.

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