Chicken and Corn Tortilla Bake
Elevate your weeknight dinner game with this irresistible Chicken and Corn Tortilla Bake, a comforting casserole that’s bursting with Tex-Mex flavors. This layered dish combines tender shredded chicken, creamy sour cream, zesty salsa verde, and melted Cheddar and Monterey Jack cheeses, all nestled between soft corn tortillas for a perfectly savory bite. A hint of ground cumin, garlic powder, and paprika adds depth to the filling, while a bubbly, golden cheese topping makes it absolutely irresistible. Quick to prepare—ready in under an hour—this hearty, baked casserole is ideal for busy families or casual gatherings. Garnish with fresh cilantro for a pop of color and serve it warm for a satisfying, crowd-pleasing meal that’s easy to love. Perfect keywords for the recipe include "chicken tortilla bake," "Tex-Mex casserole," "easy weeknight dinner," and "salsa verde recipes."
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Sour cream
- 1.5 cups Salsa verde
- 4 ounces Chopped green chiles (canned)
- 0.5 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
In a large mixing bowl, combine the shredded chicken, salsa verde, chopped green chiles, chicken broth, ground cumin, garlic powder, paprika, salt, and black pepper. Stir until well mixed.
In a separate bowl, mix the shredded Cheddar cheese and Monterey Jack cheese together. Set aside 1 cup of the mixed cheese for topping later.
Spread a thin layer of the chicken mixture (about 1/2 cup) on the bottom of the prepared baking dish to prevent the tortillas from sticking.
Layer 4 corn tortillas evenly over the chicken mixture, overlapping them slightly if needed.
Spread 1/3 of the remaining chicken mixture over the tortillas, followed by 1/3 of the sour cream and 1/3 of the cheese mixture.
Repeat the layering process two more times: tortillas, chicken mixture, sour cream, and cheese. End with a final layer of tortillas on top.
Sprinkle the reserved 1 cup of cheese evenly over the top layer of tortillas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and lightly golden brown.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing.
Garnish with chopped cilantro (if desired) and serve warm. Enjoy!
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 7639 mg | 332% | |
| Total Carbohydrate | 324.2 g | 118% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 37.5 g | ||
| Protein | 356.8 g | 714% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3267 mg | 251% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4139 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
