Recipes Mexican Chicken Tortilla Casserole

Mexican Chicken Tortilla Casserole: A Culinary Symphony of Flavors

Indulge in the tantalizing flavors of Mexico with this delectable Mexican Chicken Tortilla Casserole. This dish is a symphony of textures and tastes, featuring tender chicken, crispy tortillas, and a rich, flavorful sauce. Whether you’re hosting a fiesta or simply craving a comforting meal, this casserole is sure to impress.


For the Chicken:

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce:

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Casserole:

  • 12 (6-inch) corn tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese


Prepare the Chicken:

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat.
  3. Season chicken breasts with chili powder, cumin, salt, and black pepper.
  4. Add chicken to the skillet and cook until golden brown on both sides, about 5 minutes per side.
  5. Remove chicken from the skillet and shred or cut into bite-sized pieces.

Make the Sauce:

  1. In a large bowl, combine cream of chicken soup, diced tomatoes, black beans, corn, green chilies, onion, bell pepper, chili powder, cumin, salt, and black pepper.
  2. Stir until well combined.

Assemble the Casserole:

  1. Spread half of the sauce in the bottom of a 9×13 inch baking dish.
  2. Layer 6 tortillas over the sauce.
  3. Top with half of the shredded chicken.
  4. Spread the remaining sauce over the chicken.
  5. Layer the remaining 6 tortillas over the sauce.
  6. Top with shredded cheddar cheese and Monterey Jack cheese.


  1. Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
  2. Let stand for 10 minutes before serving.


  • For a spicier casserole, add an extra teaspoon of chili powder or chopped jalapeños.
  • If you don’t have corn tortillas, you can use flour tortillas instead.
  • To make the casserole ahead of time, assemble it and refrigerate for up to 24 hours. When ready to serve, bake as directed.
  • Serve the casserole with your favorite toppings, such as sour cream, guacamole, salsa, or shredded lettuce.


  • Chicken Taco Casserole: Use ground beef or turkey instead of chicken.
  • Vegetarian Tortilla Casserole: Omit the chicken and add extra beans, corn, and vegetables.
  • Enchilada Casserole: Add enchilada sauce to the sauce mixture.
  • Loaded Tortilla Casserole: Top the casserole with your favorite toppings, such as bacon, avocado, or shredded cheese.


Mexican Chicken Tortilla Casserole is a versatile and delicious dish that will satisfy your cravings for Mexican flavors. With its tender chicken, crispy tortillas, and flavorful sauce, this casserole is a culinary masterpiece that will be enjoyed by all. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will yield a mouthwatering meal that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey to Mexico with this tantalizing Mexican Chicken Tortilla Casserole.


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