Casserole/ Chicken

Chicken Tortilla Casserole

On the menu tonight, Chicken Tortilla Casserole!

This dish couldn’t be easier. If you use a rotisserie chicken, you can have this casserole done in about 40 minutes. Simply pre-heat the oven, put all the ingredients in a large bowl, and mix to combine. Bake for about 20 minutes, then pull from the oven to top with cheese and bake another 10-15 minutes. That’s IT!

Garnish with some chopped red onion, cilantro, sour cream and you have dinner!

Chicken Tortilla Casserole

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By Patrick Dulmage Serves: 10-12
Prep Time: 5 minutes Cooking Time: 30 minutes Total Time: 35 minutes

Chicken Tortilla Casserole


  • 5-6 cups cooked chicken (about 1 whole chicken)
  • 3/4 red onion, diced
  • 8 oz Monterey Jack Cheese, grated
  • 2 10 oz cans Rotel tomatoes
  • 1 10 oz canned or frozen corn
  • 1 15 oz can black beans
  • 12 corn tortillas (taco size), quartered
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp Kosher salt
  • 1/2 cup sour cream
  • 1/3 cup cilantro, finely chopped



Pre-heat oven to 350 degrees


Add the chicken, tortillas, tomatoes, beans, corn, spices, half of the diced onions, and half of the grated cheese to a large mixing bowl.


Mix to combine.


Add to a greased 13x9 baking dish and put in the oven.


Bake for 20 minutes, uncovered.


After 20 minutes, take out of the oven, raise the temp of the oven to 400 degrees, cover with the rest of the grated cheese.


Bake for another 10-15 minutes.


Garnish with the rest of the diced onion, cilantro, and dollops of sour cream.

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