Make dinner something the whole family looks forward to when you bake a Chicken Tortilla Casserole! This easy-to-make casserole is loaded with bold ingredients like red enchilada sauce, taco seasoning, fresh cilantro, and more. Dig in!

chicken tortilla bake in a white baking dish

What’s in This Chicken Tortilla Casserole Recipe?

There’s a reason that casseroles are loved by pretty much everybody. They’re easy to make, can easily be prepared ahead of time, and are always so warm and comforting! This chicken tortilla casserole checks all of those boxes and more.

Chicken: Pre-cooked shredded chicken works best for this recipe, but you can also cook and shred chicken breasts.
Sauce: Red enchilada sauce has a mild and earthy flavor that pairs well with the chicken and adds moisture to the casserole.
Taco Seasoning: Adds that classic Mexican flavor.
Cilantro: Adds a pop of freshness and color.
Tortillas: We like flour tortillas because they’re more flexible, but corn also work.
Cheese: Mexican blend is our favorite, but you can use just about any kind of cheese.

Variations on Tortilla Chicken Casserole

You can cook and shred your own chicken, but we find it easiest to grab a rotisserie from the grocery store.
To make this dish spicy, add some cayenne powder to your filling. Also, don’t be afraid to enjoy this casserole with your favorite hot sauce!

How to Store and Reheat

Store leftover chicken tortilla casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 30 minutes.

How to Freeze

Freeze chicken tortilla casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Reheat directly from frozen.

chicken tortilla bake on a white plate with a fork

Serving Suggestions

Don’t forget to top this casserole off with some crumbled cojita cheese and extra cilantro! Oh, and some sliced avocado is never a bad idea.

Notes from the Test Kitchen

Chicken tortilla casserole is perfect for those nights when you want something comforting, homemade, and easy. Oh, and flavorful as can possibly be, of course!

4.67 from 15 votes

Chicken Tortilla Casserole Recipe

Whether you're bringing this easy-to-make chicken tortilla casserole to a potluck or making it for a Tuesday night with the family, it's going to be a huge hit!

Prep: 15

Cook: 45

Total Time : 1

Servings:

Print Rate Save

Ingredients

▢ 1 ½ pounds cooked chicken shredded
▢ 15 ounces red enchilada sauce divided
▢ 1 ounce taco seasoning
▢ ¼ cup chopped cilantro
▢ 18 6-inch flour tortillas
▢ 3 cups shredded Mexican cheese blend divided
▢ Chopped tomatoes, sliced avocado, Cotija cheese, and cilantro for serving

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.
1 ½ pounds cooked chicken, 15 ounces red enchilada sauce, 1 ounce taco seasoning, ¼ cup chopped 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, Cotija cheese, and cilantro

Notes

Remember to remove the foil for the last 10 minutes of baking, that way the cheesy top gets nice and bubbly.
To make ahead: prepare the recipe through step 7. Cover the baking dish and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and continue with step 8. Because it will be chilled going into the oven, you may need to add a couple more minutes to the bake time.

Storage: Store chicken tortilla casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Facts

Chicken Tortilla Casserole Recipe

Amount Per Serving

Calories 524 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 104mg35%

Sodium 1566mg68%

Potassium 336mg10%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 8g9%

Protein 37g74%

Vitamin A 1032IU21%

Vitamin C 3mg4%

Calcium 359mg36%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:Mexican

Did You Make This?We love seeing what you’ve made! Tag us on social media at @easychickenrecipes for a chance to be featured.

How to Make Chicken Tortilla Casserole Step by Step

Prepare the Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Layer 6 (6-inch) flour tortillas in the bottom of the prepared baking dish, making sure the bottom of the dish is covered. The tortillas will overlap.

tortillas in the bottom of a white baking dish

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.

shredded chicken with seasoning in a glass bowl

Spread the Filling: Spread half of the chicken mixture and 1 cup of the Mexican cheese on top of the tortillas.

shredded chicken on top of tortillas in a white baking dish

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. 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.