Chicken and Tortilla Casserole
Get ready to savor the ultimate comfort food with this hearty and flavorful Chicken and Tortilla Casserole! Packed with tender shredded chicken, layers of soft corn tortillas, and a vibrant medley of diced tomatoes, black beans, and green chiles, this easy-to-make casserole offers a Tex-Mex twist on a classic family dinner. Seasoned with bold spices like cumin, chili powder, and paprika, each bite bursts with zesty, smoky flavors. Topped with a generous layer of melted Mexican blend cheese, this baked casserole delivers a cheesy, satisfying finish that’s perfect for weeknights or casual gatherings. Don’t forget to garnish with fresh cilantro and a dollop of sour cream for an extra pop of flavor. With just 20 minutes of prep time and baked to bubbly perfection in 40 minutes, this dish is a crowd-pleasing favorite that’s sure to become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 15 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 4 ounces canned diced green chiles
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces corn tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken from the pot, shred it using two forks, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 2-3 minutes.
Stir in the green and red bell peppers, and continue to cook for another 3-4 minutes until the peppers are tender.
Add the canned diced tomatoes (with their juices), black beans, green chiles, cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir to combine, and simmer for 5 minutes to allow the flavors to meld.
Grease a 9x13-inch casserole dish lightly with cooking spray or oil.
Layer 4 corn tortillas on the bottom of the casserole dish, tearing them as needed to fit.
Spread one-third of the tomato and bean mixture evenly over the tortillas, followed by one-third of the shredded chicken and one-third of the shredded cheese.
Repeat the layering process two more times with the remaining ingredients, ending with a layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving.
Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5671 mg | 247% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 37.9 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2462 mg | 189% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4671 mg | 99% | |
*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.
