Chicken Tortilla Bake Casserole

Shredded chicken
Photography by Paula Thomas/Moment Open/Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
1174 Calories
83g Fat
53g Carbs
58g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 1174
% Daily Value*
Total Fat 83g 107%
Saturated Fat 24g 120%
Cholesterol 180mg 60%
Sodium 878mg 38%
Total Carbohydrate 53g 19%
Dietary Fiber 9g 31%
Protein 58g
Calcium 706mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken casserole is easy to fix and bake, making it a great meal for a busy day. Feel free to use a rotisserie chicken to make preparation even easier.

Ingredients

  • 3 tablespoons olive oil
  • 1 cup onion (sliced)
  • 1 large clove garlic (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1 can/14 1/2 ounces tomatoes (diced)
  • 6 corn tortillas (6-inch)
  • 1/2 cup vegetable oil (more or less as needed for frying)
  • 1/2 cup sour cream
  • 2 cups Mexican cheese (shredded or Monterey Jack cheese)
  • 2 cups chicken (cooked, shredded)
  • 6 green chiles (canned, whole, cut in half lengthwise)

Steps to Make It

  1. Gather the ingredients.

  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion, garlic, chili powder, cumin, and pepper; cook, frequently stirring, for 5 minutes.

  3. Place onion mixture in a blender container; add tomatoes. Blend until smooth.

  4. Add remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Stir in pureed tomato mixture. Cook, constantly stirring until sauce cooks down and thickens, about 5 to 7 minutes. Transfer sauce to a bowl; set aside.

  5. Wipe skillet clean. Pour vegetable oil into a skillet, to a depth of about 1/4 inch. Heat over medium-high heat; fry tortillas, one at a time, just a few seconds on each side. Transfer tortillas to paper towels to drain.

  6. Place 2 tortillas in a shallow 2-quart baking dish. Layer with about one-quarter of the sauce, one-quarter of sour cream, one-quarter of shredded cheese, and 1 cup of chicken. Lay 6 chile slices on chicken. Top with 2 more tortillas. Repeat to make another layer. Top with remaining tortillas, sauce, sour cream, and cheese.

  7. Cover casserole with foil and bake at 350 F for about 30 minutes.

  8. Cool chicken tortilla casserole slightly before serving.