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Chicken Tortilla Casserole

A close-up of a freshly baked chicken tortilla casserole in a glass dish, with golden melted cheese.
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A layered Tex-Mex bake with chicken, tortillas, beans, cheese, and a creamy sauce. This casserole is perfect for weeknight dinners and can be made ahead.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can enchilada sauce
  • 1 cup sour cream or plain Greek yogurt
  • 3 cups shredded cooked chicken
  • 12 corn tortillas, cut into quarters
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: chopped cilantro, sliced jalapeños, avocado

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chilies, rinsed black beans, enchilada sauce, sour cream (or Greek yogurt), and shredded chicken. Cook for 5 minutes, stirring occasionally, until heated through.
  4. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
  5. Arrange a layer of tortilla quarters over the chicken mixture.
  6. Spoon about one-third of the remaining chicken mixture over the tortillas.
  7. Sprinkle with about one-third of the shredded Monterey Jack and cheddar cheeses.
  8. Repeat the layers: tortillas, chicken mixture, cheese, ending with a final layer of tortillas and the remaining cheese.
  9. Cover the dish with foil. Bake for 20 minutes.
  10. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  11. Let stand for 5-10 minutes before serving. Garnish with optional toppings if desired.

Notes

  • For a lighter version, use plain Greek yogurt instead of sour cream and low-sodium enchilada sauce.
  • This casserole can be assembled up to 24 hours in advance. Cover and refrigerate. You may need to add a few extra minutes to the baking time.
  • To freeze, assemble the casserole but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.

Nutrition

Find it online: https://kingscook.com/chicken-tortilla-casserole/