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Chicken Tortilla Casserole

The best healthy chicken tortilla casserole from scratch! This easy layered casserole is loaded with cheese, veggies, and juicy chicken.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 526 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts* cooked and shredded (see note)
  • 2 teaspoons extra-virgin olive oil
  • 1 large onion chopped
  • 1 medium green bell pepper cored and chopped
  • 1 medium red bell pepper cored and chopped
  • 1 medium Jalapeño cored and diced
  • 2 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 can tomato sauce (28 ounces)
  • 1 ½ cups chicken stock
  • 3 tablespoons jalapeno hot sauce such as Tabasco, plus additional for serving
  • 18 (6-inch) corn tortillas
  • 2 cups freshly grated monterey jack cheese (8 ounces)
  • Optional for serving: salsa, sliced avocados, lime juice, plain Greek yogurt (or sour cream), chopped fresh cilantro

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with baking spray.
  2. If needed, cook and shred chicken according to these easy steps.
  3. Heat the olive oil in a large, deep skillet over medium-high, then add the onion, green bell pepper, red bell pepper, and jalapeno. Saute until the veggies are tender, about 10 minutes.
  4. Add the garlic, cumin, oregano, salt, and pepper and cook until fragrant, about 30 seconds.
  5. Add the tomato sauce, chicken stock, and jalapeno hot sauce, then stir to combine. Let the sauce simmer for 12 minutes.
  6. To assemble the casserole, spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange 6 tortillas on top to cover the sauce, overlapping as needed.
  7. Top with 1/3 of the chicken and 1/2 cup of cheese.
  8. Spread 1/3 of the remaining sauce over the top, then repeat the process twice more.
  9. Finish by sprinkling the last 1/2 cup of the cheese over the top then cover the pan with foil.
  10. Bake for 35 minutes. Remove the foil, return the pan to the oven, then bake for 10 additional minutes, until the casserole is hot and bubbly and the cheese is melted. Let rest 5 minutes. Serve hot with desired toppings.

Notes

  • *INGREDIENT NOTE: My guide on How to Cook Shredded Chicken is full of helpful tips. To make the chicken in the slow cooker, see this post for Crock Pot Shredded Chicken. To bake the chicken in the oven, see this post for Baked Chicken Breast. For pressure cooking directions, check out this Instant Pot Chicken recipe.
  • TO STORE: Chicken tortilla casserole leftovers may be kept in the refrigerator for up to 4 days when stored in an airtight container.
  • TO FREEZE: Leftover casserole (either individual portions or a whole frozen casserole) can be frozen for up to 3 months. Wrap airtight and make sure your container/pan is freezer safe. Let thaw overnight in the refrigerator.
  • TO REHEAT: Let the casserole come to room temperature before putting it in the oven. Then warm in a 350-degree F oven until heated through.

Nutrition Information

Serving 1(of 6), without toppings Calories 526kcal (26%) Carbohydrates 49g (16%) Protein 42g (84%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 108mg (36%) Potassium 1144mg (33%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 1563IU (31%) Vitamin C 61mg (68%) Calcium 391mg (39%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 526

% Daily Value*

Serving 1(of 6), without toppings
Calories 526kcal 26%
Carbohydrates 49g 16%
Protein 42g 84%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 108mg 36%
Potassium 1144mg 24%
Fiber 8g 32%
Sugar 8g 16%
Vitamin A 1563IU 31%
Vitamin C 61mg 68%
Calcium 391mg 39%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.