Chef Emma here, and I’m about to share the casserole that made me a potluck legend and a weeknight dinner hero all at once!
The first time I made this chicken tortilla casserole, I was frantically searching for something to bring to a neighborhood gathering that wouldn’t stress me out. I needed something that traveled well, fed a crowd, and actually tasted good. What I threw together that afternoon—layers of tortillas, shredded chicken, creamy sauce, and melted cheese—disappeared so fast that three different people texted me asking for the recipe before I even got home.
This layered chicken casserole has since become my secret weapon for everything: busy weeknights when I need dinner on the table fast, potluck contributions that always get compliments, meal prep Sundays when I’m cooking ahead, and those weeks when I need comfort food that reheats beautifully. The genius is in how simple it is—just layer tortillas, chicken mixture, cheese, repeat. No rolling individual enchiladas, no complicated steps, just straightforward assembly and baking.
What makes this casserole so brilliant is how it delivers all those enchilada flavors we love without any of the fussy work. The tortillas soften as they bake, soaking up the creamy, slightly spicy sauce. The chicken stays tender and moist. The cheese melts into gooey perfection. Every bite tastes like comfort, and the whole thing comes together in about 15 minutes of hands-on work.
I’ve experimented with different chicken options, various sauce combinations, and multiple cheese blends to perfect this recipe. This version consistently delivers restaurant-quality flavor with home-cook simplicity. Layer it in the morning, bake it at dinner time, and watch it become everyone’s new favorite!
For more easy casserole recipes, check out The Pioneer Woman’s collection of layered bakes, or explore Lauren’s Latest simple family-friendly dinners that actually taste good.
Table of Contents
Table of Contents
Why This Recipe Works
Layer and Bake Simplicity
No rolling tortillas! Just layer everything in a dish and bake. So much easier than traditional enchiladas!
Make-Ahead Friendly
Assemble in the morning (or day before), refrigerate, bake when ready. Perfect for busy schedules!
Feeds a Crowd
One 9×13 pan feeds 8-10 people easily. Double the recipe for big gatherings or parties!
Rotisserie Chicken Shortcut
Use store-bought rotisserie chicken and save an hour of cooking time. Smart cooking, not hard cooking!
Freezer-Friendly
Make two, bake one, freeze one. Future you will be so grateful!
Crowd-Pleasing Flavors
Creamy, cheesy, mildly spiced—the flavors everyone loves without overwhelming heat. Kid-approved!
Chicken Tortilla Casserole (Layer + Bake)
Ingredients
Equipment
Method
- Preheat oven to 350°F. Lightly grease 9×13 inch baking dish.
- In large bowl, combine shredded chicken, ½ cup enchilada sauce, green chiles, cumin, garlic powder, chili powder, salt, and pepper. Mix well.
- In another bowl, whisk together cream of chicken soup, sour cream, milk, and diced tomatoes with chiles. Mix until smooth.
- Spread ½ cup remaining enchilada sauce on bottom of baking dish. Arrange 4-5 corn tortillas on bottom, overlapping to cover surface.
- Spread half of chicken mixture evenly over tortillas.
- Pour half of creamy sauce over chicken, spreading evenly.
- Sprinkle 1 cup cheese over sauce. Add half the olives if using.
- Repeat layers: tortillas, remaining chicken, remaining sauce, 1 cup cheese.
- Add final layer of tortillas on top. Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
- Cover tightly with foil. Bake covered 35-40 minutes.
- Remove foil and bake uncovered 10-15 minutes until cheese is bubbly and golden.
- Let rest 10-15 minutes before cutting. This allows it to set up!
- Garnish with cilantro if desired. Cut into squares and serve with toppings!
Notes
Ingredients For Chicken Tortilla Casserole
For the Chicken Layer
- 3 cups cooked, shredded chicken – About 1 rotisserie chicken or 1.5 lbs chicken breasts
- 1 can (10 oz) enchilada sauce – Green or red, your preference
- 1 can (4 oz) diced green chiles – Mild heat
- ½ teaspoon cumin – Warm, earthy spice
- ½ teaspoon garlic powder – Savory depth
- ½ teaspoon chili powder – Subtle warmth
- Salt and pepper to taste
For the Creamy Layer
- 1 can (10.5 oz) cream of chicken soup – Creamy base
- 1 cup sour cream – Tangy richness
- ½ cup milk – Thins the sauce
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel) – Flavor and moisture
For Layering
- 12-14 corn tortillas – Or flour tortillas, cut in half
- 3 cups shredded Mexican cheese blend – Or cheddar and Monterey Jack
- ½ cup sliced black olives (optional) – Salty, briny flavor
- ¼ cup chopped fresh cilantro (optional) – Fresh, bright notes
For Serving
- Sour cream
- Salsa or pico de gallo
- Guacamole or sliced avocado
- Fresh cilantro
- Lime wedges
- Diced tomatoes
- Sliced jalapeños
Equipment Needed For Chicken Tortilla Casserole
- 9×13 inch baking dish
- Large mixing bowls (2)
- Measuring cups and spoons
- Aluminum foil
- Cutting board and knife
- Wooden spoon for mixing
Directions For Chicken Tortilla Casserole
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
Step 2: Prepare Chicken Mixture
In a large bowl, combine shredded chicken, ½ cup enchilada sauce (reserve the rest), diced green chiles, cumin, garlic powder, chili powder, salt, and pepper. Mix well until chicken is evenly coated.
Taste and adjust seasonings as needed!
Step 3: Make Creamy Sauce
In another large bowl, whisk together cream of chicken soup, sour cream, milk, and diced tomatoes with green chiles (including juices). Mix until smooth and well combined.
This creamy sauce holds everything together and keeps the casserole moist!
Step 4: Start First Layer
Spread about ½ cup of the remaining enchilada sauce on the bottom of the prepared baking dish. This prevents sticking and adds flavor!
Arrange 4-5 corn tortillas on the bottom, overlapping slightly to cover the entire surface. Tear tortillas to fill gaps as needed.
Step 5: Add Chicken Layer
Spread half of the chicken mixture evenly over the tortillas. Try to get it in an even layer so every bite has chicken!
Step 6: Add Creamy Layer
Pour half of the creamy sauce mixture over the chicken layer, spreading it evenly with a spoon or spatula.
Step 7: Add Cheese Layer
Sprinkle 1 cup of shredded cheese over the sauce layer. Don’t skimp on the cheese—it’s what makes it amazing!
If using, sprinkle half the black olives over the cheese.
Step 8: Repeat Layers
Repeat the layers: tortillas, remaining chicken mixture, remaining creamy sauce, and 1 cup cheese.
You’re building flavor with every layer!
Step 9: Top Layer
Add a final layer of tortillas on top. Pour any remaining enchilada sauce over the top tortillas. Sprinkle with the remaining 1 cup of cheese.
This top layer of cheese will get golden and bubbly—delicious!
Step 10: Cover and Bake
Cover the baking dish tightly with aluminum foil. Bake covered for 35-40 minutes.
Covering prevents the top from drying out while the inside heats through.
Step 11: Uncover and Finish
Remove foil and bake uncovered for an additional 10-15 minutes until cheese is melted, bubbly, and starting to turn golden brown.
Watch for those golden brown spots—that’s perfection!
Step 12: Rest Before Serving
Remove from oven and let rest for 10-15 minutes before cutting and serving. This allows everything to set up so slices hold together beautifully.
Don’t skip this step—it makes serving so much easier!
Step 13: Garnish and Serve
Garnish with fresh cilantro if desired. Cut into squares and serve with your favorite toppings: sour cream, salsa, guacamole, lime wedges.
Enjoy the easiest Mexican-inspired dinner ever!
Tips for Perfect Chicken Tortilla Casserole
Chef Emma’s Pro Tips
- Use rotisserie chicken: The ultimate time-saver! One chicken gives you exactly the right amount.
- Warm tortillas first: Briefly microwave tortillas for 30 seconds to make them more pliable and less likely to crack.
- Layer evenly: Try to get each layer uniform so every serving has all the components.
- Don’t skip the sauce on bottom: Prevents sticking and keeps bottom tortillas from getting crispy.
- Cover while baking: Traps steam and keeps everything moist. Only uncover at the end for browning.
- Let it rest: Those 10-15 minutes are crucial for slices that hold together instead of falling apart.
- Customize the heat: Use mild green chiles for kid-friendly, or add jalapeños for adults who like spice.
Common Mistakes to Avoid
Baking uncovered the whole time: Top gets dried out and tough. Cover for most of baking!
Not enough sauce: Casserole ends up dry. Use all the creamy sauce—it’s what keeps everything moist.
Skipping the rest time: Serving immediately results in soupy, falling-apart slices. Patience pays off!
Overcrowding layers: Too much filling in one layer makes it difficult to cut and serve neatly.
Forgetting to grease the dish: Casserole sticks to the bottom. Always grease or spray first!
Delicious Variations
Green Chile Chicken Casserole
Use green enchilada sauce and double the green chiles. Add pepper jack cheese. Fresh and tangy!
Southwest Style
Add 1 can black beans (drained) and 1 cup corn to chicken mixture. Top with crushed tortilla chips!
King Ranch Casserole Style
Add sautéed bell peppers and onions to chicken mixture. Use cream of mushroom soup instead of chicken. Texas classic!
Buffalo Chicken Tortilla Casserole
Replace enchilada sauce with buffalo sauce. Add ranch seasoning to creamy layer. Top with blue cheese crumbles!
White Chicken Casserole
Skip tomatoes and use all-white sauce (cream of chicken soup, sour cream, milk). Add extra garlic and herbs!
Vegetarian Version
Replace chicken with black beans, pinto beans, and sautéed vegetables. Just as delicious!
Serving Suggestions
This chicken tortilla casserole pairs beautifully with:
Classic Sides
- Mexican rice or cilantro lime rice – Soaks up the sauce
- Refried beans or black beans – Protein-packed side
- Simple green salad with lime vinaigrette – Fresh contrast
- Chips and salsa – Easy appetizer while casserole bakes
- Street corn (elote) – Sweet and spicy side
- Tortilla chips – For scooping!
- Guacamole and chips – Always a hit
Toppings Bar
Set out bowls of toppings and let everyone customize:
- Sour cream
- Salsa (mild, medium, hot)
- Guacamole or avocado slices
- Fresh cilantro
- Diced tomatoes
- Sliced jalapeños
- Lime wedges
- Shredded lettuce
- Hot sauce
Storage and Reheating
Refrigerator Storage
Cover tightly with foil or plastic wrap and store in refrigerator for up to 4 days. The flavors actually deepen overnight—leftovers are incredible!
Freezing Instructions
To freeze baked casserole: Cool completely, wrap tightly in plastic wrap then foil. Freeze up to 3 months. Thaw overnight in fridge, reheat covered at 350°F for 30-40 minutes.
To freeze unbaked: Assemble completely, wrap tightly, freeze before baking. Thaw completely in fridge (24+ hours), then bake as directed, adding 10-15 extra minutes.
Individual portions: Cut into squares, wrap individually, freeze. Microwave single servings as needed!
Reheating Tips
Oven (Best Method): Cover with foil, reheat at 350°F for 20-30 minutes until heated through. Add splash of water or broth if dry.
Microwave: Heat individual portions 2-3 minutes on high. Add dollop of sour cream to add moisture.
Air Fryer: Reheat individual portions at 350°F for 5-7 minutes. Cheese gets extra crispy!
Make-Ahead Instructions
Night Before
Assemble casserole completely, cover tightly with foil, refrigerate. Next day, bake straight from fridge, adding 10-15 extra minutes to baking time. So easy!
Morning Of
Assemble casserole in the morning, refrigerate all day. Bake 1 hour before dinner. Come home to amazing smells!
Double Batch Prep
Make two casseroles—bake one for dinner, freeze one unbaked for future busy night. Your future self will thank you!
Nutrition Facts
| Nutrient | Per Serving (1 of 8) |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Total Fat | 22g |
| Saturated Fat | 11g |
| Carbohydrates | 30g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 980mg |
| Cholesterol | 90mg |
Nutrition information is approximate and based on 8 servings. Values may vary based on specific ingredients used.
Nutritional Highlights
This casserole delivers 28g protein per serving—keeping you full and satisfied! The combination of chicken and cheese provides complete protein with all essential amino acids.
Corn tortillas offer whole grain benefits and fiber. The tomatoes and green chiles add vitamin C and antioxidants. Using Greek yogurt instead of sour cream boosts protein and reduces fat while maintaining creaminess.
While this is comfort food, it’s genuinely balanced with protein, carbs, and vegetables. Serve with a side salad and you have a complete, satisfying meal!
Corn vs. Flour Tortillas
Corn Tortillas (Traditional)
- More authentic Mexican flavor
- Hold shape better when layered
- Gluten-free naturally
- Slightly firmer texture
Flour Tortillas
- Softer, more pliable
- Milder flavor
- Kids sometimes prefer these
- Cut in half before layering
Both work beautifully—use what you prefer!
FAQ For Chicken Tortilla Casserole
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas work great. Cut them in half before layering since they’re larger. They create a softer texture.
What if I don’t have rotisserie chicken?
Use leftover cooked chicken, poach chicken breasts, or even use canned chicken in a pinch. 3 cups shredded is the target amount.
Can I make this spicier?
Yes! Add diced jalapeños, use hot enchilada sauce, add cayenne pepper, or use pepper jack cheese instead of regular cheese.
Why is my casserole watery?
Make sure to drain diced tomatoes if using plain diced (Rotel doesn’t need draining). Let it rest 15 minutes before serving—excess liquid gets absorbed.
Can I make this vegetarian?
Replace chicken with black beans, pinto beans, sautéed vegetables, or a combination. Use vegetable broth and cream of mushroom soup instead of chicken.
How do I know when it’s done?
It should be hot throughout (165°F internal temp), cheese melted and bubbly, edges slightly bubbling. Usually 45-55 minutes total.
Can I assemble this a day ahead?
Yes! Assemble completely, cover tightly, refrigerate up to 24 hours. Bake straight from fridge, adding 10-15 minutes to baking time.
What size pan do I need?
9×13 inch is standard. For a crowd, double the recipe and use a large roasting pan or two 9×13 pans.
Conclusion
This chicken tortilla casserole proves that impressive, delicious dinners don’t require complicated techniques or hours in the kitchen. With simple layering, straightforward ingredients, and one baking dish, you can create a meal that tastes like you spent all day cooking.
I love how this casserole has become my go-to for so many situations. Need dinner on the table fast? Layer and bake. Bringing a dish to share? This one always gets compliments. Meal prepping for the week? Makes incredible leftovers. Feeding picky eaters? Everyone loves this. It’s the recipe that solves multiple dinner dilemmas at once.
What makes this casserole truly special is how it captures all those restaurant-quality Mexican flavors—creamy, cheesy, slightly spicy, totally comforting—while being completely accessible to home cooks of any skill level. If you can layer ingredients in a pan, you can make this casserole. And once you do, it’ll become one of your most-requested recipes.
Whether you’re a busy parent looking for reliable dinners, someone who loves make-ahead meals, or just a person who appreciates really good comfort food without the fuss, this chicken tortilla casserole is about to become your new best friend.
So grab that 9×13 pan, round up those simple ingredients, and get ready to make the easiest, most delicious layered casserole ever. Your family is about to discover their new favorite dinner!
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