5 from 3 votes
Chicken Tortilla Casserole
Chicken Tortilla Casserole is comfort food to the max. Made with a homemade cream of celery soup, chicken, corn tortillas and a whole lotta cheese, your family will be begging you to make this weekly!
Prep Time
30 mins
Cook Time
45 mins
Servings:
8
Calories:
613 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
for homemade cream of celery soup*
- 1/4 cup butter
- 1 cup celery finely diced, about 2-2.5 ribs
- 1 cup onion finely diced, about 1 small
- 2 cloves garlic minced
- 1 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup flour
- 1 1/2 cups chicken broth or stock
- 1 1/2 cups milk I used whole milk
other "soup" (sauce) ingredients
- 1 tsp cumin ground
- 1/2 tsp oregano
- 1/3 cup sour cream room temperature
- 1 tsp salt for the purpose of this casserole
for rest of casserole
- 20 corn tortillas yellow or white, ripped up into pieces
- 4 cups chicken shredded (think Rotisserie!)
- 16 oz colby cheese shredded
Instructions
- Preheat oven to 350° F.
- In a large skillet over medium-high heat, melt butter.
- Add onion and celery and sauté (stirring occasionally) for about 8-10 minutes or until veggies are translucent and softened.
- Add garlic and cook for 1-2 minutes. Season with salt, pepper, cumin and oregano.
- Sprinkle in flour and cook, stirring, for 2-3 minutes.
- Whisk in chicken broth and milk and bring to a low boil until mixture is thickened, whisking constantly.
- Turn off heat and stir in sour cream.
- Add a bit of the sauce to the bottom of a 9x13 casserole dish.
- Place a layer of ripped corn tortillas in the dish.
- Next, add a layer of shredded chicken.
- Cover chicken completely with a layer of the cream sauce.
- Add a layer a cheese on top of the sauce.
- Repeat these layers: tortillas, chicken, sauce, cheese until all ingredients are in dish. Final layer should be the last of the cheese.
- Bake for 30-35 minutes or until hot and bubbly. Let rest for 5-10 minutes.
- Garnish with sour cream, avocado, cilantro, green or red onion or whatever your heart desires and serve!
Cup of Yum
Notes
- *If you prefer to use store-bought canned cream of celery soup, simply use 2 cans of condensed soup + 2 cans of milk. Then add the sour cream, cumin, oregano and more salt.
- **I find that corn tortillas need a lot of salt so I add another teaspoon to the sauce. Feel free to omit and allow for everyone to salt the finished dish as needed.
Nutrition Information
Calories
613kcal
(31%)
Carbohydrates
39g
(13%)
Protein
31g
(62%)
Fat
38g
(58%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.3g
(15%)
Cholesterol
124mg
(41%)
Sodium
1234mg
(51%)
Potassium
466mg
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1019IU
(20%)
Vitamin C
3mg
(3%)
Calcium
533mg
(53%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 613
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 1234mg | 51% |
| Potassium | 466mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 533mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.