Always a hearty family favorite, Chicken Tortilla Casserole makes the most of convenient ingredients while packing tons of rich flavor in every creamy bite!
This Chicken Tortilla Casserole recipe uses prepared soups and rotisserie chicken to add convenience. Chicken Tortilla Casserole Pioneer Woman style uses freshly diced tomatoes and a homemade enchilada sauce which does require more lengthy preparation. The quick prep of our Chicken Tortilla Casserole makes it a regular go-to dinner in my house!
In this casserole cream of chicken soup is a base component of the sauce. The creamy sauce pairs brilliantly with the melted cheese and savory chicken. Chicken tortilla casserole rotel tomatoes are a common variation of the recipe. Simply drain and add to the sauce mixture to incorporate that tomato flavor!
If you’re looking for an enchilada recipe without soup, consider our white chicken enchiladas, shrimp enchiladas, and shredded beef enchiladas. Each one has a “from-scratch sauce” that’s topped with gooey cheese, and is completely delish!
If you’re looking for a more traditional Mexican-type enchilada, try our cheesy chicken enchiladas! They pull together easily, and each enchilada has a cheesy chicken filling that is sure to have everyone asking for seconds!
What I Love Most About This Recipe:
- The convenience factor can’t be beat
- The layers are bursting with flavor
- It’s hearty and filling
- The creamy, cheesiness of the sauce- YUM!
What Ingredients Do You Need To Make Chicken Tortilla Casserole
- Onion
- Fresh Garlic
- Vegetable Oil
- Dried Cumin
- Dried Oregano
- Black Pepper
- Chiles
- Chicken Soup
- Mushroom Soup
- Chicken Broth
- Corn Tortillas
- Cheese
- Cooked Chicken
How Do You Make Chicken Tortilla Casserole
- Sauté onion and garlic in a skillet.
- Add in cumin, oregano, and black pepper. Stir.
- Add chilies, chicken and mushroom soup, and chicken broth, and whisk until combined and smooth.
- Pour 1/2 cup of the sauce into the baking dish. Spread 1/3 of the tortilla strips evenly on top of the sauce.
- Spread 1/3 of the remaining sauce.
- Add 1/2 of the chicken.
- Sprinkle 1/3 of the cheese.
- For the second layer, repeat instructions 4 to 7. For the third and last, layer with the remaining tortillas, sauce, and cheese.
- Bake for about 40 minutes or until the sauce is bubbly.
See full instructions below.
Storing + Freezing
- How Long Can You Keep This In The Fridge? This recipe does great in the fridge as leftovers! Seal it up, and let it sit for up to 3-5 days.
- Can You Freeze This? I don’t like to freeze this casserole. It just gets too mushy.
What To Serve With Chicken Tortilla Casserole
Casseroles, as a rule, are pretty filling and basically a meal in themselves. I love to serve with a delicious salad like my Southwest Salad, Drunken Beans, and/or my easy Mexican Rice!
A side of delicious guacamole or some chips and salsa would pair beautifully with this casserole
More Yummy Mexican-Inspired Favorites
- Mexican Chicken Casserole
- Fiesta Chicken
- Dorito Casserole
- Chicken Dorito Casserole
- Mexican Chicken Soup
- Mexican Casserole
Looking for a low-carb chicken casserole? Check out this delicious recipe by Little Pine Low Carb!
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Chicken Tortilla Casserole
Ingredients
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons dried cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon black pepper
- 2 (4-ounce) cans chopped chiles
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 dozen corn tortillas cut into 1/2 strips
- 2 1/2 -- 3 cups cheddar cheese grated
- 4 cups or 1 large rotisserie chicken cooked and shredded
Instructions
- Preheat oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large skillet, heat vegetable oil (2 tablespoons) then saute onion (1 cup) and garlic (4 cloves) until soft and translucent. Add the cumin (1 1/2 teaspoons), oregano (1 1/2 teaspoons), and black pepper (1/2 teaspoon), and cook for about 1 minute, stirring constantly. Add chilies (2 cans), including the juice, both soups, and chicken broth (1 cup), and whisk until the mixture is combined and smooth.
- Pour 1/2 cup of the sauce on the bottom of the baking dish. Spread 1/3 flat of tortillas in a flat layer on top, 1/3 of the remaining sauce, 1/2 the chicken, 1/3 of the cheese.
- Continue with the second layer of 1/3 of tortillas, 1/3 of the sauce, the remainder of the chicken, 1/3 of the cheese.
- Finish with the third and last layer with the remaining the tortillas, the sauce, and the cheese.
- Bake in the preheated oven, uncovered, for 35-45 minutes or until heated through the center and sauce is bubbly.
Delicious! I added 8 Oz of sourcream to the sauce,
Deeee-licious!! I added a chopped bell pepper to the onion and garlic and used cream of chicken soup. Planning to make again for sure!
Yaaay! Thank you for your feedback, Lisa! 🙂
Loved it! Everyone had 2nds.
Yaaay! Thank you, Regina 🙂
I decided not to use the soft corn tortillas so I exchanged them for the right kind. I let it sit about 15 minutes before cutting into it but it was so loose that it looked like a big mess on the plate lol. Husband wasn’t a fan but I was expecting that. I enjoyed it well enough, but probably won’t be making it again. It’s definitely worth trying, though.
Next up, moussaka! I’ve never had it before. I can’t wait…I just know it’s going to be fabulous!
Hi, Marianne! Thank you for letting us know. Glad you enjoyed this casserole 🙂
I hope you’ll love moussaka!
I bought some corn tortillas so I could make this but it says “super soft” on the package and I’m afraid they might turn out mushy. Should I go ahead and use them? Thanks.
Marianne, hmmm! I might let them sit a day or two so they aren’t as fresh and soft.
I’ve made this a couple times now and my family loves it, even my picky one. It’s delicious!
I’m happy it was a hit. Thank you, Regina! 🙂
Used kettle baked chips!!🤤 …& baby Bella mushrooms!!!
I’ve made this exact recipe for over 45 years. I got the recipe from a family friend who made it long before passing the recipe to me. Glad to see the recipe is still being actively shared. (Only difference is there is no receive to cut the tortillas in strips; they can be layered in whole if you want).
Hi, Kathleen! Glad you found it here. I gotta try your version too. Thank you for sharing! <3
This recipe is super easy and the taste was terrific. My husband loved it and said I could make it anytime! Thank you!
You’re welcome, Debbie! 😀 Glad you and your hubby enjoyed it!
What are your thoughts on adding Rotel to this??
I think Rotel would be great in this <3
This is also known as King Ranch Chicken Casserole. it is delicious!
It’s been a while since I’ve made a casserole here, this will be our dinner for tomorrow!
I hope you enjoy, Isadora <3