Go Back
–+ servings
Mexican Chicken Tortilla Casserole in white baking dish with some removed.
Print Recipe
4.49 from 37 votes

Mexican Chicken Tortilla Casserole

Mexican Chicken Tortilla Casserole is easy, cheesy and perfect for when the Mexican food craving strikes!  Make it ahead and bake it later!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Chicken and Turkey
Cuisine: Southwestern / Mexican
Diet: Gluten Free
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • Oil or cooking spray for baking pan
  • 1/2 cup canola oil or vegetable oil
  • 8 corn tortillas
  • 1 large onion finely chopped
  • 4 cloves garlic chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 can (28-ounce) tomato sauce
  • Salt and freshly ground black pepper to taste
  • 2 large boneless skinless chicken breast halves cooked and shredded (approximately 3 cups)
  • 6 Poblano peppers roasted, peeled, seeded and coarsely chopped
  • 1 can (15-ounce) black beans drained and rinsed
  • 2 cups shredded Mexican blend cheese
  • Sour cream for serving
  • Chopped cilantro for garnish

Instructions

  • Preheat oven to 375 degrees. Oil or spray a 13 x 9-inch baking dish. Set aside.
  • Heat oil in a shallow pan over medium-high heat. Cook the tortillas, individually for approximately 1-2 minutes or until crispy. Drain on a cooling rack. Set aside.
  • Drain off all but 2-3 tablespoons of the hot oil. Add the onion and cook 6-7 minutes or until softened. Add garlic, chili powder, cumin and coriander and stir briefly. Add tomato sauce. Bring to a simmer and heat through. Season to taste with salt and black pepper.
  • Place approximately 1/2 cup of the sauce in the bottom of the baking dish. Top with 4 tortillas.
  • Distribute about 1/2 of the chicken over the tortillas, 1/2 of the Poblanos and 1/2 of the beans. Top with another 1/2 cup of the sauce followed by 1 cup of cheese.
  • Top with remaining tortillas followed by remaining chicken, poblanos, beans, sauce and cheese.
  • Cover with aluminum foil and bake 30 minutes. Remove foil and bake another 20-30 minutes or until cheese and casserole are hot and bubbly. Sprinkle with fresh cilantro and serve.

Notes

SUBSTITUTIONS:
  • Use purchased tostada shells or tortilla chips in place of the fried corn tortillas.
MAKE AHEAD:
  • Can be assembled 24 hours in advance.  Refrigerate until ready to bake.
  • Let sit at room temperature while the oven preheats.  You may need to add additional baking time.
FREEZER-FRIENDLY:
  • Assemble, wrap securely and freeze 1-2 months.
  • Thaw in the refrigerator then bake to 165 degrees in the center.

Nutrition

Serving: 1 | Calories: 438kcal | Carbohydrates: 27g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 400mg | Potassium: 565mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1472IU | Vitamin C: 99mg | Calcium: 499mg | Iron: 2mg