My 6-ingredient chicken tortilla casserole recipe is the kind of lazy dinner that doesn’t taste like a shortcut. All I do is dump red enchilada sauce, taco seasoning, cheese, and leftover chicken into a casserole dish with some tortillas, then let it bake in the oven. It’s ready to eat in just 1 hour, and tastes like the perfect Mexican lasagna!
+ A Note From Me +
As a busy mom of two, I love the convenience of an easy-to-assemble casserole. And this chicken tortilla bake is my secret weapon! It’s incredibly filling without feeling heavy, and my whole family loves the Mexican flavors. Plus, it takes just 15 minutes to assemble — so easy!
Mexican Chicken Lasagna Bake with Flour Tortillas
I’ve got plenty of Mexican chicken casseroles in my meal rotation, but using flour tortillas for layering makes this lasagna-style chicken bake totally unique. I think of it like this: tortillas instead of lasagna noodles, enchilada sauce instead of marinara, and plenty of shredded chicken to bulk it up. I kept my ingredients list for this tortilla casserole to a minimum, so I could rely on my pantry and my stash of leftover chicken on any night of the week. But it would be so easy to layer in other canned goods, like refried beans, corn, or green chiles. No matter what goes in, it’s as simple as layer and bake!
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Chicken Tortilla Casserole Recipe
Ingredients
- 1½ pounds shredded cooked chicken (*)
- 15 ounces red enchilada sauce (divided)
- 1 ounce taco seasoning
- ¼ cup chopped fresh cilantro (plus more for topping)
- 18 (6-inch) flour tortillas (**)
- 3 cups shredded Mexican cheese blend (divided***)
Optional Toppings:
- Chopped tomatoes
- Sliced avocado
- Crumbled Cotija cheese
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
- Layer 6 tortillas in the bottom of the prepared baking dish, making sure the bottom of the dish is covered. The tortillas will overlap.18 (6-inch) flour tortillas
- In a large bowl, mix the chicken, ¾ of the enchilada sauce, taco seasoning, and cilantro together.1½ pounds shredded cooked chicken, 15 ounces red enchilada sauce, 1 ounce taco seasoning, ¼ cup chopped fresh cilantro
- Spread half of the chicken mixture and 1 cup of the cheese on top of the tortillas.3 cups shredded Mexican cheese blend
- Layer 6 more tortillas on top.
- Spread the remaining chicken mixture and 1 cup of cheese on top of the tortillas.
- Top with the last 6 tortillas, remaining enchilada sauce, and 1 cup cheese.
- Cover with foil and bake for 35 minutes. Remove the foil and cook for another 10 minutes.
- Remove from the oven, let rest for 10 minutes, top with garnishes, and serve.Chopped tomatoes, Sliced avocado, Crumbled Cotija cheese
Notes
- Feel free to mix in some black beans or corn to the chicken filling for extra bulk and flavor.
- Depending on the brand of enchilada sauce you use, some can be thinner than others. If your sauce seems very watery, reduce the amount by 2 ounces to ensure the casserole sets properly and can be sliced into clean squares.
- Make sure to fully cover the final layer of tortillas with sauce to prevent hard, crunchy bits on top.
- Remember to remove the foil for the last 10 minutes of baking, that way the cheesy top gets nice and bubbly.
- Serve with refried beans, cilantro lime rice, or a light and fresh salad.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Spice it up! If you want some heat, add a pinch of cayenne powder to the filling, and/or mix in some chopped jalapeños. And don’t be afraid to serve it with your favorite hot sauce or salsa!
- Toast the tortillas. When I have a few extra minutes, I lightly toast the tortillas in a dry skillet before laying them into the casserole. This crisps them up, which helps them hold their texture when baked with the other ingredients.
- Don’t skip the 10-minute rest! Just like a lasagna, this casserole needs time to set. If you cut into it immediately, the sauce will run to the bottom and the layers will slide apart.
How to Make Chicken Tortilla Bake Step by Step
Prepare the Pan: Gather the list of ingredients for this Mexican tortilla lasagna recipe. Preheat your oven to 350°F, and spray a 9×13-inch baking dish with nonstick spray. Next, layer 6 (6-inch) flour tortillas in the bottom of the prepared baking dish, making sure the bottom of the dish is covered. It’s okay for the tortillas to overlap slightly.
Mix the Filling: In a large bowl, mix 1½ pounds of shredded cooked chicken, ¾ of the enchilada sauce (about 12 ounces), 1 ounce of taco seasoning, and ¼ cup of chopped cilantro together.
Spread the Filling: Spread half of the chicken mixture and 1 cup of the Mexican cheese evenly on top of the tortillas.
Layer and Bake: Layer 6 more tortillas on top, then spread the remaining chicken mixture and 1 cup of cheese on top of the tortillas. Top with the last 6 tortillas, remaining enchilada sauce, and 1 cup of cheese. Make sure the toppings fully cover the tortillas so you don’t get any dry/crunchy spots. Cover with foil and bake for 35 minutes; then remove the foil and cook for another 10 minutes. You’ll know it’s ready when the cheese at the edges is starting to brown and the sauce is bubbling. Remove chicken tortilla casserole from the oven, let rest for 10 minutes, top with garnishes, and serve.
How to Store, Freeze, and Reheat
Store chicken tortilla casserole in an airtight container in the refrigerator for up to 3 days, or freeze tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator, remove the plastic wrap, and reheat in a 350°F oven for about 30 minutes, or until warmed through.
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