Tortilla Chicken Casserole
Get ready to savor the comforting flavors of a **Tortilla Chicken Casserole**, a crowd-pleasing Tex-Mex-inspired dish that's perfect for busy weeknights or casual gatherings. This layered, cheesy casserole combines tender shredded chicken, toasted corn tortillas, and a creamy blend of sour cream, cream of chicken soup, and diced green chiles for a rich and flavorful taste. Spiced with chili powder, cumin, and garlic powder, every bite bursts with bold seasoning. Topped with a generous helping of melted Mexican blend cheese, this casserole is baked to golden perfection and can be garnished with fresh cilantro for a hint of freshness. Easy to assemble and ready in under an hour, this dish serves six and pairs wonderfully with a side of rice or a zesty salad for a complete meal your family will adore.
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded)
- 10 pieces Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 can (10.5 ounces) Cream of chicken soup
- 1 cup Sour cream
- 1 can (4 ounces) Diced green chiles
- 1 cup Chicken broth
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, mix together the cream of chicken soup, sour cream, diced green chiles, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until smooth.
In a skillet over medium heat, warm the vegetable oil. Lightly toast each tortilla for about 20 seconds per side to make them pliable. Set them aside.
Spread a thin layer of the soup mixture at the bottom of a 9x13-inch baking dish to prevent sticking.
Layer 3-4 corn tortillas evenly across the bottom of the dish, tearing them as needed to fit.
Add half of the shredded chicken on top of the tortillas, followed by about 1/3 of the soup mixture and 1/3 of the shredded cheese.
Repeat the layering process with another layer of tortillas, the remaining chicken, 1/3 of the soup mixture, and 1/3 of the cheese.
Finish with a final layer of tortillas, the remaining soup mixture, and the last 1/3 of the cheese on top.
Cover the casserole with foil and bake in the preheated oven for 25 minutes.
Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 7016 mg | 305% | |
| Total Carbohydrate | 272.4 g | 99% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 32.7 g | ||
| Protein | 321.5 g | 643% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2533 mg | 195% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3543 mg | 75% | |
*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.
