This delicious Chicken Tortilla Casserole is a quick and easy dinner option that’s perfect for busy weeknights. Made with tender chicken, beans, tortillas, and melted cheese, it’s full of flavor and can be made with simple, everyday ingredients. The best part? You can customize it by using your favorite salsa or adding extra veggies!
Ingredients Needed:
- 1 1/2 cups rice
- 4 tablespoons olive oil
- 3 cups (about 5 to 7 medium tomatoes) diced tomatoes
- 3 cloves garlic, minced
- 1 large onion, diced
- 4 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper (to taste)
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- One 16-ounce jar salsa verde
- 12 to 18 flour tortillas (or corn tortillas), depending on size
- One 11-ounce can corn, drained
- 1 1/2 pounds grated Cheddar jack cheese
- 1 recipe enchilada sauce (see below) or 2 cups store-bought red enchilada sauce
- Sour cream (for serving)
- Chopped fresh cilantro (for serving)
Enchilada Sauce:
- 2 tablespoons olive oil
- 1/4 cup finely chopped red bell peppers
- 1/4 cup finely chopped onions
- 1 tablespoon garlic, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 beef, chicken, or tomato bouillon cube
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon all-purpose flour
- 1/2 cup chicken stock
- One 15-ounce can tomato sauce
How To Cook Chicken Tortilla Casserole:
- Cook the Rice: Cook the rice according to package directions; set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Vegetables: In a large skillet over medium-high heat, heat 2 tablespoons olive oil; add the diced tomatoes, minced garlic, and diced onion. Stir and cook for 1-2 minutes. Add 2 teaspoons chili powder, 1 teaspoon paprika, and 1 teaspoon cumin, cooking for another 1-2 minutes to enhance the flavors. Transfer the mixture to a bowl and set aside.
- Cook the Chicken: In the same skillet, heat the remaining 2 tablespoons olive oil. Add the chicken pieces along with the remaining spices (2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin) and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 4-5 minutes. Stir in 1 cup water and allow it to boil until reduced by half, about 2 minutes. Add the pinto and kidney beans, then set aside.
- Assemble the Casserole: Pour half of the salsa verde (about 1 cup) into the bottom of a 9×13-inch casserole dish. Layer half of the tortillas on top, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, and sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, sprinkle on half of the cheese, and pour over half of the enchilada sauce. Layer the remaining tortillas, pour on the rest of the salsa verde and enchilada sauce, and top with the remaining cheese.
- Bake the Casserole: Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, about 15-20 minutes. Allow it to sit for a few minutes before serving.
- Serve: Serve the casserole with sour cream and chopped fresh cilantro.
Enchilada Sauce Instructions:
- Sauté the Base: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the red bell peppers, onions, and garlic; cook until soft, about 2 minutes.
- Add Spices: Add 2 teaspoons chili powder, 1 teaspoon cumin, 1/4 teaspoon cayenne, the bouillon cube, and salt and pepper. Cook until the spices darken and their flavors release, about 2 minutes.
- Thicken the Sauce: Sprinkle in 1 tablespoon flour, stir to combine, and cook for another minute. Add 1/2 cup chicken stock and stir to combine, allowing the liquid to thicken. Add the tomato sauce and 1 1/2 cups water, bringing to a boil. Cook until the sauce thickens and reduces by about one-third, 5-10 minutes.
- Blend the Sauce: Allow the sauce to cool slightly, then use an immersion blender to puree until smooth. (Alternatively, transfer to a blender, ensuring the sauce is cooled for safety.)
Storage: The enchilada sauce can be stored in the refrigerator for up to a week or frozen for later use.
Recipe Tips
- Use Fresh Ingredients: Fresh tomatoes, onions, and garlic make a big difference in flavor. Choose ripe, seasonal produce for the best taste.
- Don’t Overcook the Chicken: Cook the chicken just until it’s golden brown and cooked through. Overcooking can make it dry and tough.
- Layer Properly: For even flavor, make sure to spread each layer evenly. This helps all the ingredients meld together while baking.
- Let It Rest: After baking, let the casserole sit for about 5-10 minutes before serving. This helps it hold its shape and makes it easier to cut.
- Add Spice Gradually: If you like a spicier dish, start with less chili powder and add more to taste. You can always add more spice, but it’s hard to take it out once it’s in.
How To Store & Reheat Leftovers
- Refrigerate: Put it in an airtight container and place it in the fridge. It will stay good for about 3 to 4 days.
- Freeze: Cover leftover Chicken Tortilla Casserole well with plastic wrap and foil or put it in a freezer-safe container. It can be frozen for up to 3 months. When you want to eat it, thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover Chicken Tortilla Casserole in a 350°F oven for 10 minutes, covered, or microwave individual portions for 2-3 minutes until hot. Ensure they reach 165°F before serving.
Nutrition Facts
Serving Size: 1/6 of the total casserole (approximately 1 cup)
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 94mg
- Sodium: 1026mg
- Potassium: 590mg
- Total Carbohydrate: 33g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 30g
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Fried Steak Recipe
- Pioneer Woman Bbq Chicken Instant Pot
- Pioneer Woman Marry Me Chicken
- Pioneer Woman Green Chile Chicken Enchiladas
- Pioneer Woman Nachos Chicken
Pioneer Woman Chicken Tortilla Casserole
Description
This delicious Chicken Tortilla Casserole is a quick and easy dinner option that’s perfect for busy weeknights. Made with tender chicken, beans, tortillas, and melted cheese, it’s full of flavor and can be made with simple, everyday ingredients. The best part? You can customize it by using your favorite salsa or adding extra veggies!
Ingredients
Enchilada Sauce:
Instructions
- Cook the Rice: Cook the rice according to package directions; set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Vegetables: In a large skillet over medium-high heat, heat 2 tablespoons olive oil; add the diced tomatoes, minced garlic, and diced onion. Stir and cook for 1-2 minutes. Add 2 teaspoons chili powder, 1 teaspoon paprika, and 1 teaspoon cumin, cooking for another 1-2 minutes to enhance the flavors. Transfer the mixture to a bowl and set aside.
- Cook the Chicken: In the same skillet, heat the remaining 2 tablespoons olive oil. Add the chicken pieces along with the remaining spices (2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin) and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 4-5 minutes. Stir in 1 cup water and allow it to boil until reduced by half, about 2 minutes. Add the pinto and kidney beans, then set aside.
- Assemble the Casserole: Pour half of the salsa verde (about 1 cup) into the bottom of a 9×13-inch casserole dish. Layer half of the tortillas on top, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, and sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, sprinkle on half of the cheese, and pour over half of the enchilada sauce. Layer the remaining tortillas, pour on the rest of the salsa verde and enchilada sauce, and top with the remaining cheese.
- Bake the Casserole: Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, about 15-20 minutes. Allow it to sit for a few minutes before serving.
- Bake the Casserole: Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, about 15-20 minutes. Allow it to sit for a few minutes before serving.
- Serve: Serve the casserole with sour cream and chopped fresh cilantro.
- Sauté the Base: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the red bell peppers, onions, and garlic; cook until soft, about 2 minutes.
- Add Spices: Add 2 teaspoons chili powder, 1 teaspoon cumin, 1/4 teaspoon cayenne, the bouillon cube, and salt and pepper. Cook until the spices darken and their flavors release, about 2 minutes.
- Thicken the Sauce: Sprinkle in 1 tablespoon flour, stir to combine, and cook for another minute. Add 1/2 cup chicken stock and stir to combine, allowing the liquid to thicken. Add the tomato sauce and 1 1/2 cups water, bringing to a boil. Cook until the sauce thickens and reduces by about one-third, 5-10 minutes.
- Blend the Sauce: Allow the sauce to cool slightly, then use an immersion blender to puree until smooth. (Alternatively, transfer to a blender, ensuring the sauce is cooled for safety.)
- Storage: The enchilada sauce can be stored in the refrigerator for up to a week or frozen for later use.
Enchilada Sauce Instructions:
Notes
- Use Fresh Ingredients: Fresh tomatoes, onions, and garlic make a big difference in flavor. Choose ripe, seasonal produce for the best taste.
- Don’t Overcook the Chicken: Cook the chicken just until it’s golden brown and cooked through. Overcooking can make it dry and tough.
- Layer Properly: For even flavor, make sure to spread each layer evenly. This helps all the ingredients meld together while baking.
- Let It Rest: After baking, let the casserole sit for about 5-10 minutes before serving. This helps it hold its shape and makes it easier to cut.
- Add Spice Gradually: If you like a spicier dish, start with less chili powder and add more to taste. You can always add more spice, but it’s hard to take it out once it’s in.
Pioneer Woman Chicken Tortilla Casserole