Description

This Chicken Tortilla Casserole is packed with layers of shredded chicken, tortillas, cheese, and a creamy, zesty sauce. It’s like a Tex-Mex lasagna that’s quick to throw together and always a crowd-pleaser. Perfect for weeknights, potlucks, or when you’re craving comfort food with a kick.

Ingredients

3 cups cooked, shredded chicken
8 corn tortillas, cut into quarters
1 (10 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
1/2 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, diced
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper, to taste
Optional toppings: chopped cilantro, sliced jalapeños, avocado, or a squeeze of lime

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Instructions

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, sauté the diced onion until soft (about 3–4 minutes).
In a mixing bowl, combine the cream of chicken soup, sour cream, Rotel, chili powder, garlic powder, cumin, salt, and pepper. Stir in the cooked onion and shredded chicken.
Lightly grease a 9×13 inch baking dish.
Layer half the tortilla pieces on the bottom of the dish.
Spoon half the chicken mixture over the tortillas and spread evenly.
Sprinkle half of each cheese over the top.
Repeat with the remaining tortillas, chicken mixture, and cheeses.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Let it rest for 5 minutes before serving. Top with your favorite garnishes.

Notes

Great way to use up leftover rotisserie chicken.
Swap in flour tortillas if preferred.
Add black beans or corn for extra texture and flavor.
Can be made ahead and refrigerated before baking.