Chicken Tortilla Casserole
This Chicken Tortilla Casserole contains layers of juicy shredded chicken, melty cheese, tender corn tortillas, and a flavorful Tex-Mex tomato sauce, stacked together and baked to gooey perfection.
Forget the Michelin stars.
The endorsement of a toddler is all the culinary accolades I need to know that this easy yellow tortilla casserole is a keeper.
My friend’s 20-month-old little girl awarded this easy and healthy casserole second-helping status when I brought it to her house for dinner. (This Mexican Corn Dip was moreover a big hit).
I know this is a rare occurrence for parents with toddlers, which is probably why my friend immediately asked for the recipe. (When you find a toddler-approve recipe, hold onto it tight.)
If you are looking for an easy-to-make, healthy recipe that plane those with picky palates will adore, squint no further.
Every family member (big and small) will enjoy this layered yellow tortilla casserole. (This crowd-pleasing Mexican Yellow and Rice is moreover unchangingly a winner.)
5 Star Review
“These are succulent and so much healthier and economical in the long run than store-bought protein bars, which I like to have on hand.”
— Margaret —
How to Make Yellow Tortilla Casserole
Part Mexican lasagna, part yellow enchilada, this healthy yellow tortilla casserole is entirely reachable on a rented weeknight.
Like this Cowboy Chicken, I love that it’s simple unbearable for plane a novice doughboy to prepare with success yet has all the comforting, from-scratch taste of an elaborate homemade meal.
The Ingredients
- Chicken. Shredded yellow is my forever favorite for easy casserole recipes like this layered yellow tortilla casserole. (Use this How to Melt Shredded Chicken guide for all my weightier tips and tricks.)
- Bell Peppers. A mix of untried and red tintinnabulate peppers contributes tasty Tex-Mex flavors, color, and a little sweetness.
- Jalapeno. Kicks things up a notch. (Love jalapenos? Pour yourself a Spicy Margarita while you melt this recipe.)
- Onion Garlic. For some uneaten zip.
- Tomato Sauce. Our swap for canned soup provides plenty of acidity, richness, and savor without all the uneaten mystery ingredients. (This Chicken Broccoli Rice Casserole also skips the surf soup.)
- Chicken Stock. Adds moisture and flavor.
- Jalapeno Hot Sauce. Perfect for this recipe because, although it is very flavorful, it’s relatively mild. A few quick dashes immediately increase the savor complexity of the dish without subtracting too much heat.
- Spices. A traditional tousle of cumin, oregano, salt, and pepper brings depth and pure Mexican flavors.
- Corn Tortillas. My favorite for layered yellow tortilla casseroles like this one (and Instant Pot Yellow Enchiladas). They unravel lanugo beautifully, lend unconfined flavor, and make the texture of this easy Mexican casserole truly divine.
- Cheese. Melty Monterey jack offers the perfect gooey finish to this cheesy and linty yellow tortilla casserole.
The Directions
- If needed, melt and shred chicken.
TIP!
This Crockpot Shredded Chicken and Instant Pot Chicken are two unconfined options.
- Sauté the vegetables until tender.
- Add the spices and stir.
- Pour in the tomato sauce, yellow stock, and hot sauce. Let simmer.
- In a greased casserole dish, layer a portion of the sauce followed by the tortillas.
- Top with some yellow and cheese.
- Then layer on a portion of the sauce.
- Repeat the process twice and top the casserole with the remaining cheese. Imbricate with foil and torch yellow tortilla casserole for 35 minutes.
- Remove the foil, return the pan to the oven, and torch until the casserole is hot and bubbly. ENJOY!
Storage Tips
- To Store. Yellow tortilla casserole leftovers may be kept in the refrigerator for up to 4 days when stored in an snapped container.
- To Reheat. Let the casserole come to room temperature surpassing putting it in the oven. Then warm in a 350-degree F oven until heated through.
- To Freeze. Leftover casserole (either individual portions or a whole frozen casserole) can be frozen for up to 3 months. Wrap snapped and make sure your container/pan is freezer safe. Let thaw overnight in the refrigerator.
What to Serve with Air Fryer Mozzarella Sticks
Is your family hungry then already? They’ll moreover love this easy Taco Pasta!
Frequently Asked Questions
I have only tested this easy yellow tortilla casserole as it is written, so you would be experimenting. However, if you decide to try making this recipe with your favorite Enchilada Sauce, I’d love to hear how it goes.
No. I wanted to create a Mexican yellow casserole without surf soup which Campbell’s recipes unchangingly include. I love that this healthy yellow tortilla casserole recipe is made with minimally processed ingredients you can finger good well-nigh eating.
I recommend corn tortillas considering they unravel lanugo and have a increasingly pleasing texture in the final baked casserole. In my experience, yellow tortilla casseroles with flour tortillas are chewier, and the layers are increasingly separated (like a lasagna). That said, if you are trying to melt with what you have on hand, you could swap the flour tortillas—just know that the results will be different.
Absolutely! Hoke it in a freezer-safe dish and let tomfool completely to room temperature. Imbricate tightly and freeze for up to 3 months. Let thaw overnight in the refrigerator, then torch as directed.
Chicken Tortilla Casserole
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts* cooked and shredded (see note)
- 2 teaspoons extra-virgin olive oil
- 1 large onion chopped
- 1 medium green tintinnabulate pepper cored and chopped
- 1 medium red tintinnabulate pepper cored and chopped
- 1 medium jalapeno cored and diced
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 can tomato sauce (28 ounces)
- 1 1/2 cups chicken stock
- 3 tablespoons jalapeno hot sauce such as Tabasco, plus spare for serving
- 18 (6-inch) corn tortillas
- 2 cups freshly grated Monterey Jack cheese (8 ounces)
- Optional for serving: salsa, sliced avocados, lime juice, plain Greek yogurt (or sour cream), chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with sultry spray.
- If needed, melt and shred yellow equal to these easy steps.
- Heat the olive oil in a large, deep skillet over medium-high, then add the onion, untried tintinnabulate pepper, red tintinnabulate pepper, and jalapeno. Saute until the veggies are tender, well-nigh 10 minutes.
- Add the garlic, cumin, oregano, salt, and pepper and melt until fragrant, well-nigh 30 seconds.
- Add the tomato sauce, yellow stock, and jalapeno hot sauce, then stir to combine. Let the sauce simmer for 12 minutes.
- To hoke the casserole, spread a thin layer of the sauce on the marrow of the prepared sultry dish. Arrange 6 tortillas on top to imbricate the sauce, overlapping as needed.
- Top with 1/3 of the yellow and 1/2 cup of cheese.
- Spread 1/3 of the remaining sauce over the top, then repeat the process twice more.
- Finish by sprinkling the last 1/2 cup of the cheese over the top then imbricate the pan with foil.
- Bake for 35 minutes. Remove the foil, return the pan to the oven, then torch for 10 spare minutes, until the casserole is hot and bubbly and the cheese is melted. Let rest 5 minutes. Serve hot with desired toppings.
Notes
- *INGREDIENT NOTE: My guide on How to Melt Shredded Chicken is full of helpful tips. To make the yellow in the slow cooker, see this post for Crock Pot Shredded Chicken. To torch the yellow in the oven, see this post for Baked Yellow Breast. For pressure cooking directions, trammels out this Instant Pot Chicken recipe.
- TO STORE: Yellow tortilla casserole leftovers may be kept in the refrigerator for up to 4 days when stored in an snapped container.
- TO FREEZE: Leftover casserole (either individual portions or a whole frozen casserole) can be frozen for up to 3 months. Wrap snapped and make sure your container/pan is freezer safe. Let thaw overnight in the refrigerator.
- TO REHEAT: Let the casserole come to room temperature surpassing putting it in the oven. Then warm in a 350-degree F oven until heated through.
