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A golden-brown chicken tortilla casserole with bubbly cheese and visible layers of tortillas and chicken, ready to be served from a 9x13 inch baking dish.
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
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
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 9x13 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 9x13 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.