Why You’ll Love This this Mexican Chicken Tortilla Casserole
This Mexican chicken tortilla casserole is basically comfort food wearing a sombrero – all the snug, melty goodness you crave with a kick of green chiles and salsa that’ll wake up your taste buds.
You’ll love how ridiculously easy it’s to throw together, especially since you can use rotisserie chicken from the store and nobody will judge you for taking that shortcut.
The best part might just be how it feeds a crowd without breaking the bank, turning simple pantry staples into something that looks like you actually know what you’re doing in the kitchen.
Ingredients List
You’ll need just a handful of simple ingredients to whip up this crowd-pleasing casserole that basically assembles itself.
- 3 cups cooked chicken or turkey, chopped
- 1 (4 ounce) can chopped green chilies
- 1 cup chicken broth
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of mushroom soup
- 1 cup salsa (fresh or bottled)
- 1 small onion, chopped
- 12 corn or flour tortillas
- 2 cups shredded sharp cheddar cheese
- Protein flexibility – Turkey works just as well as chicken, so use whatever you’ve got hanging around
- Sodium watch – Between the canned soups, broth, and salsa, this dish packs some serious salt, so taste before adding more
- Cheese upgrade – Sharp cheddar brings the flavor, but you could mix in some Monterey Jack or pepper jack if you’re feeling fancy
- Tortilla choice – Corn tortillas hold up better during baking, while flour tortillas get softer and more lasagna-like
- Preheat your oven to 350°F and grease a 13×9 inch baking pan.
- In a large bowl, combine the chopped chicken, green chilies, chicken broth, cream of chicken soup, cream of mushroom soup, salsa, and chopped onion until well mixed.
- Take 6 tortillas and tear them into pieces, then arrange them in the bottom of your greased pan, making sure to cover all bare spots.
- Spread half of the chicken mixture evenly over the tortilla layer.
- Sprinkle 1 cup of the shredded cheddar cheese over the chicken mixture.
- Tear the remaining 6 tortillas and layer them on top of the cheese.
- Top with the remaining chicken mixture and finish with the remaining 1 cup of cheese.
- Bake revealed for 35-45 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
- Soup swaps – Use cream of celery instead of mushroom if someone’s picky, or go wild with nacho cheese soup for something completely over-the-top.
- Make it lighter – Greek yogurt can replace some of the soup, reduced-fat cheese still melts fine, and you can use less cheese overall without losing much flavor.
- Freezer-friendly version – Assemble everything but hold off on baking, wrap tightly, and freeze for up to three months when you need a future dinner miracle.
- Simple salad – A basic green salad with lime vinaigrette cuts through the richness perfectly, and honestly, you probably need something green on your plate anyway.
- Mexican rice – Whether you make it from scratch or grab a box mix, rice soaks up any extra sauce that might escape from your casserole.
- Refried beans – They’re classic for a reason, plus they make the whole meal more filling if you’re feeding teenagers who act like they haven’t eaten in weeks.
- Fresh guacamole and chips – Because what Mexican-inspired meal doesn’t benefit from some creamy avocado action, and the crunch is a nice contrast to all that soft, melty texture.
- Cilantro lime coleslaw – This adds a bright, tangy crunch that wakes up your taste buds between bites of the rich casserole.
- Corn salad – Mix some corn kernels with diced peppers, onions, and a squeeze of lime for a simple side that feels fancy but takes about five minutes.
- Don’t skip the resting time – Let your finished casserole sit for about 10 minutes after it comes out of the oven, because nobody wants molten cheese lava burns on their tongue, and it actually helps everything set up nicely for cleaner slices.
- Layer those tortillas like you mean it – Really press them down and overlap the edges so there aren’t any sneaky bare spots where the filling can leak through and stick to your pan.
- Rotisserie chicken is your secret weapon – Why spend an hour cooking chicken when the grocery store already did the work for you, plus that seasoned skin adds extra flavor when you chop it all up.
- Mix your cheeses – Sure, sharp cheddar is great, but throw in some Monterey Jack or even a handful of queso fresco for more complex flavor that’ll make people wonder what your secret is.
- Taste your salsa first – Some store-bought salsas are basically tomato water with delusions of grandeur, so if yours is bland, add a pinch of cumin and some extra diced onion to wake it up.
- Cover with foil if it browns too fast – Nobody wants burnt cheese on top while the middle is still cold, so keep an eye on things and tent it with foil if needed.
- Use a glass dish if you have one – You can actually see what’s happening around the edges, which is surprisingly helpful when you’re trying to figure out if it’s done bubbling.
- Calories per serving: Approximately 420-450 calories
- Protein: 28-32 grams (thanks to all that chicken and cheese)
- Carbohydrates: 25-30 grams (mostly from tortillas and vegetables)
- Fat: 22-26 grams (cheese and cream soups are the main contributors)
- Fiber: 3-4 grams (corn tortillas pack more fiber than flour)
- Sodium: 980-1,200mg (cream soups and cheese are naturally high in sodium)
- Calcium: 25-30% of daily value (all that melted cheese adds up)
- Iron: 12-15% of daily value (chicken provides most of the iron content)
- Vitamin A: 15-20% of daily value (green chiles and cheese contribute here)
- Saturated fat: 12-14 grams (about 60% of recommended daily intake)
Step by Step Directions
This hearty Mexican-inspired casserole layers torn tortillas with a creamy chicken mixture for an easy weeknight dinner that feeds a crowd.
If you’re looking to expand your kitchen capabilities beyond casseroles, consider investing in professional soup equipment to create restaurant-quality soups at home.
Substitutions and Variations
Additional Things to Serve With This Dish
This hearty casserole practically begs for some fresh, cool sides to balance out all that creamy, cheesy goodness.
Cooking Tips & Tricks (Chef’s Notes)
A few insider tricks can turn this already delicious casserole from good to absolutely phenomenal.
Nutritional Facts
Based on 8 servings, this hearty casserole delivers a solid balance of protein and comfort.
Lighter options: Use low-fat cream soups, reduce cheese by half, or substitute Greek yogurt for one of the cream soups to cut calories by about 100 per serving.
Fun “Did You Know?”
Ever wonder why tortilla casseroles became such a staple in American kitchens? I’ll share some fascinating facts!
Tortillas date back 10,000 years to ancient Mesoamerica, where corn was first domesticated. The word “tortilla” comes from Spanish, meaning “little cake.”
Here’s what’s amazing: casseroles like this one gained popularity during the 1950s when convenience foods merged with traditional Mexican flavors.
One tortilla contains about 3 grams of protein, and corn tortillas are naturally gluten-free.
Fun fact: Americans consume over 85 billion tortillas annually!
This dish perfectly represents Tex-Mex fusion cuisine that’s become uniquely American comfort food.
