If you’re thinking chicken tortilla casserole looks like an easy-to-make supper that just might make everyone happy, well—you’re right! This casserole comes together in only 20 minutes, thanks to convenient pantry items like condensed soup, green chilies and corn tortillas, and shredded rotisserie chicken. Everything is layered like lasagna, then baked until bubbling and melted.
This tortilla casserole is exactly what you need for busy nights. (My kids love this one!) You can even make it ahead—or make two—and store it in the freezer for another time. Like other rotisserie chicken recipes, using precooked meat is the ultimate time saver, but you can use leftover chicken or other meats, too. Keep reading for even more ideas to change up this casserole just to your liking—with salsa, veggies, spices and more.
Ingredients for Chicken Tortilla Casserole
- Chicken: This can be breast meat, dark meat or a combination of the two. There are lots of options for this ingredient: Bring home a rotisserie chicken or use meat leftover from a large chicken dinner.
- Green chiles: Look for small cans of green chilies in the same grocery aisle where Mexican ingredients are stocked. Don’t worry about too much spiciness: Green chilies are very mild but give the dish a tasty, Southwest flavor and a little color.
- Condensed soup: Condensed soup casserole recipes are classic for a reason. Two kinds of condensed soup create the creamy texture of this dish: cream of chicken and cream of mushroom. Use low-sodium versions if you’re watching your salt intake. Sour cream can be used in place of one or both of the soups, but it won’t have the same savory flavor.
- Onion: Dice a small yellow or white onion for this recipe, or use frozen diced onions from the store. No pre-cooking necessary—just add them right in with the other ingredients.
- Shredded cheese: Shredded cheddar cheese adds a lot of flavor to the casserole. Don’t love cheddar? Try Monterey Jack, pepper Jack or a Mexican cheese blend instead.
- Corn tortillas: Use your favorite brand of corn tortillas for this casserole, or make your own corn tortillas (with just three ingredients!). Flour tortillas are not recommended for this recipe; they get too soggy during baking.
Directions
Step 1: Make the chicken filling
Preheat the oven to 350°F, and grease the bottom and sides of a 13×9-inch baking dish. (We love these 13×9 baking pans the most.) In a large bowl, combine the shredded chicken, green chilies, chicken broth, cream of mushroom soup, cream of chicken soup and diced onion. Stir together until well combined.
Step 2: Assemble the casserole
Layer half of the corn tortillas into the bottom of the baking dish—you can cut them to fit, if needed. Next, spoon half of the creamy chicken mixture into the pan, followed by half of the cheddar cheese. Repeat these layers of corn tortillas, chicken mixture and cheese.
Step 3: Bake
Slide the uncovered pan in the oven and bake the casserole for 30 minutes. It should be hot all the way through with a melted cheesy top layer. Serve topped with salsa, sour cream and chopped green onions, if desired.
Recipe Variations
- Turn it into Texas: Just a few extra ingredients and a little time on the stove transform the casserole into a favorite King Ranch chicken casserole. Omit the can of green chilies and add a can of Ro-Tel diced tomatoes with chilies. Saute the diced onion along with two diced poblano peppers, then briefly cook the filling before layering it into the casserole.
- Use other meats: If you don’t have rotisserie chicken, use leftover turkey or chicken, or cooked and seasoned ground beef, chicken or turkey. Leftover pulled pork or shredded beef are tasty options as well
- Replace the cream soups with salsa: This swap will give you a very flavorful casserole that’s more saucy than creamy. Omit the two condensed soups and use two cups of your favorite salsa, or a mix of salsa and enchilada sauce.
- Add beans: Choose plain canned black beans or pinto beans, or look for seasoned varieties like ranch-style beans. Spoon them into both layers of the casserole before baking.
- Fold in veggies: There’s plenty of room in those layers to add some vegetables! Try diced bell peppers, corn, diced tomatoes, fresh spinach or zucchini.
- Add some spice: You can do this in two ways. Add diced or sliced hot chili peppers like jalapenos or habaneros to each layer for a fiery kick. Or, make the casserole spicier with dried spices like cumin, chili powder, garlic powder or a pinch of cayenne pepper.
How to Store Chicken Tortilla Casserole
Let the leftovers cool completely and transfer them to an airtight food container. Or portion the casserole into individual containers for single servings. Store chicken tortilla casserole in the fridge for up to five days. The leftovers can be reheated in a covered dish in the microwave. To reheat in the oven, cover the pan and bake at 350° until the casserole is warmed through. Bake it for an additional five minutes uncovered to melt the cheese on top.
Can you freeze chicken tortilla casserole?
Yes! Cover the assembled, unbaked casserole tightly and then store it in the freezer for up to three months. When you’re ready to make it, first partially thaw the casserole in the refrigerator overnight. Remove it from the refrigerator 30 minutes before baking and preheat the oven to 350°. Bake the casserole as directed, increasing time as necessary to heat it to a temperature of 165°F on a digital thermometer.
Chicken Tortilla Casserole Tips
How do you make chicken for chicken tortilla casserole?
If you don’t have leftover chicken, cook some up especially for the recipe—it doesn’t take very long! Make easy air-fryer chicken thighs in only 15 minutes, and even less for chicken breasts. Other fast options include chicken breasts in an Instant Pot or grilled chicken breasts.
What can you serve with chicken tortilla casserole?
This is a savory and creamy casserole with lots of great options for sides. Simple options include salsa with tortilla chips or Spanish rice. A fresh side is especially nice with this rich dinner, like a green salad, freshly made guacamole or cowboy caviar.
