Easy Chicken Tortilla Casserole for Budget Meals

This cheesy chicken tortilla casserole layers seasoned chicken, creamy sauce, corn tortillas, and melted cheese. It costs $12.49 in total, or $1.56 per serving, and it’s ready in about 1 hour 45 minutes from start to finish.

The recipe uses inexpensive bone-in chicken thighs and pantry staples, and it’s easy to customize with ingredients you already have.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient notes and cheaper swaps

Chicken Thighs

This casserole uses bone-in, skin-on chicken thighs, typically one of the most economical cuts of chicken. Boneless, skinless thighs or chicken breasts also work; boneless cuts cook faster, and breasts can dry out if overcooked. Regardless of the cut, cook the chicken to an internal temperature of 165°F and shred it before it goes into the casserole.

Shredded Cheddar Cheese

Buying a block of cheddar and shredding it yourself can often be more cost-effective than pre-shredded cheese, and block cheese tends to melt more smoothly without anti-caking agents. If cheddar isn’t on sale, Monterey Jack or a Colby Jack blend also works.

Canned Soups and Chiles

Store-brand cream of chicken and cream of mushroom soups work fine here. Canned chopped green chiles are much cheaper than fresh peppers, especially out of season. For a little heat, add a small can of diced jalapeños (drained).

Corn Tortillas

Corn tortillas are typically very inexpensive, especially in larger packs, and they hold up better than flour tortillas without becoming mushy. Look for them in the refrigerated section or the ethnic foods aisle. If they seem a little stiff, lightly warm them before cutting to make them more pliable.

How to Make Chicken Tortilla Casserole Step by Step

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Season the bone-in, skin-on chicken thighs with salt and black pepper and sear them for 3-4 minutes per side, until golden brown. Add about 1/2 cup of water or chicken broth, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the chicken is fork-tender and reaches an internal temperature of 165°F. Let it cool slightly, then shred the meat with two forks. Discard the bones and skin.

While the chicken cools, heat the remaining tablespoon of vegetable oil in the same skillet over medium heat. Sauté the chopped yellow onion for 5-7 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for one more minute until fragrant, without letting it brown.

Add the ground cumin, dried oregano, and 1/2 teaspoon of black pepper and cook for about 1 minute, stirring constantly. Pour in the two cans of chopped green chiles (including their juice), the cream of chicken soup, cream of mushroom soup, and chicken broth. Whisk until smooth, bring to a gentle simmer, then remove from the heat.

Spread about 1/2 cup of the sauce over the bottom of the prepared 9×13 inch baking dish so the tortillas don’t stick. Layer one-third of the corn tortilla strips, half of the shredded chicken, one-third of the remaining sauce, and one-third of the shredded cheddar cheese.

Repeat for the second layer with another one-third of the tortilla strips, the remaining chicken, another one-third of the sauce, and one-third of the cheese. Top with the last tortilla strips, pour all of the remaining sauce over them to cover completely, and sprinkle with the remaining cheese.

Bake uncovered in the preheated oven for 35-45 minutes, until the sauce is bubbly around the edges and the cheese is melted and golden brown. If the cheese browns too quickly, loosely tent the dish with aluminum foil. Let the casserole stand for 5-10 minutes before slicing so the layers set. The full quantities and steps are in the recipe card below.

Tips for the best results

• Cut Tortillas Evenly: Cut the corn tortillas into roughly 1/2-inch strips so they distribute evenly and absorb the sauce.
• Preheat Your Oven Properly: Make sure the oven is fully preheated to 350°F before baking so the casserole cooks evenly.

Storing, freezing and reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, microwave individual portions until hot, or cover the dish with foil and warm it in a 300°F oven for about 20-30 minutes.

To freeze, cool the casserole completely, then freeze it in the baking dish (if freezer-safe) tightly covered with foil, or in individual freezer-safe containers, for up to 3 months. Thaw overnight in the refrigerator before reheating. From frozen, reheat it covered in the oven for 45-60 minutes, then uncovered for the last 15 minutes.

Serving ideas and variations

• Simple Sides: Serve with easy smothered cabbage or a green salad with a light vinaigrette.
• Toppings Galore: Chopped fresh cilantro, a dollop of plain Greek yogurt or sour cream, or extra green onions.
• Add Beans: Stir a can of drained and rinsed black or pinto beans into the sauce.
• Make it a Bowl: Serve the chicken and sauce mixture over rice, topped with tortilla strips and cheese.

Emily Carter

Chicken Tortilla Casserole

This budget-friendly chicken tortilla casserole is packed with savory chicken, a creamy sauce, and cheesy layers, perfect for a satisfying family meal.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 507

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon vegetable oil for cooking chicken
• 1.5 pounds bone-in, skin-on chicken thighs
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 1 tablespoon vegetable oil for sautéing aromatics
• 1 cup yellow onion chopped (about 1 medium)
• 4 cloves garlic minced
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• ½ teaspoon black pepper
• 2 cans chopped green chiles 4-ounce, undrained
• 1 can cream of chicken soup 10.5-ounce
• 1 can cream of mushroom soup 10.5-ounce
• 1 cup chicken broth
• 12 corn tortillas standard 6-inch, cut into 1/2-inch strips
• 2 cups shredded cheddar cheese about 8 ounces

Equipment

• 1 baking dish 9×13 inch
• 1 skillet with lid large
• 1 Cutting board
• 1 Chef’s knife
• 1 whisk
• 1 Measuring cups and spoons

Method

 

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear chicken for 3-4 minutes per side until golden brown. Add 1/2 cup water or chicken broth to the skillet, reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Remove chicken, let cool slightly, then shred the meat from the bones. Discard bones and skin.
3. While chicken cools, heat the remaining 1 tablespoon of vegetable oil in the same skillet (or a clean one) over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
4. Stir in ground cumin, dried oregano, and 1/2 teaspoon black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
5. Pour in the chopped green chiles (with their juice), cream of chicken soup, cream of mushroom soup, and chicken broth. Whisk until the mixture is smooth and well combined. Bring to a gentle simmer, then remove from heat.
6. Spread about 1/2 cup of the sauce evenly over the bottom of the prepared baking dish. Arrange one-third of the corn tortilla strips over the sauce in a single layer.
7. Top the tortillas with half of the shredded chicken, then spoon one-third of the remaining sauce over the chicken, and sprinkle with one-third of the shredded cheddar cheese.
8. Repeat for the second layer: another one-third of tortilla strips, the remaining shredded chicken, one-third of the remaining sauce, and one-third of the cheese.
9. For the final layer, place the last one-third of tortilla strips, then pour all of the remaining sauce over the top, spreading it to cover the tortillas. Sprinkle generously with the remaining shredded cheese.
10. Bake, uncovered, for 35-45 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown. If the top browns too quickly, you can loosely cover it with foil.
11. Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.

Notes

For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.

This casserole freezes well! Cool completely, then cover tightly and freeze for up to 3 months. Thaw in the fridge before reheating.

Frequently Asked Questions

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