This 6-ingredient chicken tortilla casserole is my go-to for busy weeknights when I need a dump-and-bake meal that doesn’t taste like a shortcut. I load it up with bold ingredients like red enchilada sauce, taco seasoning, cilantro, and more to create a fresh and flavorful Mexican-inspired casserole. It’s ready to eat in just 1 hour!
Mexican Chicken Tortilla Bake
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!
But the real magic happens in the oven: the enchilada sauce and taco seasoning gently braise leftover shredded chicken as it warms through, locking in moisture and keeping it super tender. Mexican cheese blend melts beautifully into the tortillas and seals everything together into a lasagna-inspired tortilla bake my kids can’t get enough of.
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Spice it Up!
To make this tortilla chicken casserole spicy, add some 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!
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
- Optionally lightly toast the tortillas in a dry skillet before layering to prevent them from getting too soggy. They will naturally soften in the casserole over time.
- 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.
- 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.
- 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.
How to Make Chicken Tortilla Bake Step by Step
Prepare the Pan: 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. You can lightly toast the tortillas in a dry skillet to help them hold their shape even better.
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. 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. 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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