Chicken Tortilla Bake Casserole

Shredded chicken
Photography by Paula Thomas/Moment Open/Getty Images
    50 mins

This chicken casserole is easy to fix and bake, making it a great meal for a busy day. Feel free to use a rotisserie chicken to make preparation even easier.

What You'll Need

  • 3 tablespoons olive oil
  • 1 cup sliced onion
  • 1 large clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 6 corn tortillas (6-inch)
  • vegetable oil
  • 1/2 cup sour cream
  • 2 cups shredded Mexican cheese mixture or Monterey Jack cheese
  • 2 cups shredded cooked chicken
  • 6 canned whole green chiles, cut in half lengthwise

How to Make It

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion, garlic, chili powder, cumin, and pepper; cook, frequently stirring, for 5 minutes.
  2. Place onion mixture in a blender container; add tomatoes. Blend until smooth.
  3. Add remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Stir in pureed tomato mixture. Cook, constantly stirring until sauce cooks down and thickens, about 5 to 7 minutes. Transfer sauce to a bowl; set aside.
  1. Wipe skillet clean. Pour vegetable oil into a skillet, to a depth of about 1/4 inch. Heat over medium-high heat; fry tortillas, one at a time, just a few seconds on each side. Transfer tortillas to paper towels to drain.
  2. Place 2 tortillas in a shallow 2-quart baking dish. Layer with about one-quarter of the sauce, one-quarter of sour cream, one-quarter of shredded cheese, and 1 cup of chicken. Lay 6 chile slices on chicken. Top with 2 more tortillas. Repeat to make another layer. Top with remaining tortillas, sauce, sour cream, and cheese.
  3. Cover casserole with foil and bake at 350 F for about 30 minutes.
  4. Cool chicken tortilla casserole slightly before serving.