Name: Chicken Tortilla Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups cooked chicken (shredded or cubed (rotisserie works great)); 1 tablespoon olive oil; 1 small onion (chopped); 2 cloves garlic (minced); 1 can (10 oz diced tomatoes with green chilies (like Rotel)); 1 can (10 oz cream of chicken soup); 1 can (10 oz cream of mushroom soup); 1 cup sour cream; 1 ½ cups shredded cheddar cheese (divided); 1 teaspoon chili powder; ½ teaspoon cumin; Salt and pepper to taste; 10 –12 corn tortillas (cut into halves or quarters); ½ cup shredded Monterey Jack or Mexican blend cheese; Fresh cilantro or green onions (for garnish (optional))

If you’re looking for a comforting dinner that brings together all your favorite Tex-Mex flavors, this Chicken Tortilla Casserole Recipe is just what you need.

Layered with tender chicken, creamy sauce, melty cheese, and crispy tortillas, this dish is the perfect combination of comfort and flavor.

It’s easy to make, family-friendly, and great for busy weeknights or gatherings.

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Why You’ll Love This Recipe

Quick and easy: Simple ingredients and minimal prep time.

Family favorite: Creamy, cheesy, and flavorful — everyone goes back for seconds!

Perfect for leftovers: Reheats beautifully and tastes even better the next day.

Customizable: Add beans, corn, or extra spice to make it your own.

Ingredients

For the Filling:

3 cups cooked chicken, shredded or diced (rotisserie chicken works best)
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
1 can (10 oz) cream of chicken soup
1 can (10 oz) cream of mushroom soup
1 cup sour cream
1 ½ cups shredded cheddar cheese (divided)
1 teaspoon chili powder
½ teaspoon cumin
Salt and black pepper to taste

For the Layers:

10–12 corn tortillas, cut into halves or quarters
½ cup shredded Monterey Jack or Mexican blend cheese
Fresh cilantro or green onions for garnish (optional)

Instructions

Preheat and Prepare:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little oil.

Cook the Base:

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3 minutes until soft. Stir in minced garlic and cook for another minute.

Add Chicken and Sauce:

Add diced tomatoes with green chilies, chicken, cream of chicken soup, cream of mushroom soup, sour cream, chili powder, cumin, salt, and pepper.

Mix until well combined. Stir in 1 cup of cheddar cheese until melted and creamy.

Layer the Casserole:

Place a layer of tortilla pieces on the bottom of the prepared baking dish. Spread half of the chicken mixture over the tortillas.

Repeat with another layer of tortillas and the rest of the chicken mixture.

Add the Topping:

Sprinkle the top with the remaining cheddar and Monterey Jack cheese.

Bake:

Bake uncovered for 25–30 minutes, or until the casserole is hot, bubbly, and golden on top.

Serve:

Let the casserole cool for 5 minutes before slicing. Garnish with cilantro or green onions if desired.

Tips for the Best Chicken Tortilla Casserole

Make it ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
Add some heat: Include jalapeños or a dash of hot sauce if you like spice.
Swap tortillas: You can use flour tortillas instead of corn if you prefer a softer texture.
Extra flavor: Mix in black beans, corn, or green bell peppers for added texture and taste.

What to Serve With It

Pair this creamy casserole with a few simple sides to make a complete meal:

Mexican rice or cilantro-lime rice
Refried beans or black beans
Fresh garden salad with lime dressing
Guacamole and tortilla chips

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze before baking for up to 2 months. Thaw overnight before baking.
Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.