Tortilla Casserole My Way
Indulge in the comforting layers of flavor in "Tortilla Casserole My Way," a hearty Tex-Mex-inspired dish perfect for weeknight dinners or family gatherings. This easy-to-make casserole features tender, spiced shredded chicken, sautéed corn, and black beans, all layered between soft flour tortillas and a savory blend of tomato sauce and fresh pico de gallo. Topped with plenty of melted cheddar cheese and a sprinkle of cilantro, this baked casserole comes together in just under an hour, boasting a golden, bubbly finish. It's a deliciously satisfying way to bring bold, zesty flavors to your table while keeping prep simple. Perfect for feeding a crowd, this casserole is a must-try for fans of Tex-Mex cuisine!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 cup Sweet corn kernels
- 1 cup Black beans (cooked and drained)
- 1.5 cups Pico de gallo
- 1 cup Tomato sauce
- 2 cups Shredded cheddar cheese
- 6 pieces Flour tortillas
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, black pepper, cumin, chili powder, and garlic powder.
Cook the chicken for 6-8 minutes on each side, or until fully cooked through and no longer pink in the center. Remove from the skillet and let the chicken rest for 5 minutes before shredding with two forks.
In the same skillet, add the corn kernels and black beans. Sauté for 2-3 minutes, then remove from heat.
In a small bowl, mix the tomato sauce with 1 cup of the pico de gallo to create a flavorful sauce.
In a 9x13-inch casserole dish, spread a thin layer of the sauce mixture on the bottom to prevent sticking.
Place two tortillas on top of the sauce, slightly overlapping them to cover the bottom of the dish.
Layer one-third of the shredded chicken, sautéed corn and beans, sauce mixture, and shredded cheddar cheese over the tortillas.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes to set.
Garnish with the remaining pico de gallo and fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 367 mg | 28% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 578 mg | 12% | |
*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.
