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chicken tortilla bake in a white baking dish
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4.67 from 15 votes

Chicken Tortilla Casserole Recipe

This easy chicken tortilla bake has a minimal ingredients list but loads of flavor. It's the kind of casserole every family is sure to love!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 524kcal
Author: Becky Hardin

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 9x13-inch baking dish with nonstick spray. Set aside.
    a greased baking dish with overlaid text "COOKING SPRAY".
  • 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
    six flour tortillas overlapped in a baking dish with overlaid text "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
    seasoned chicken filling in a bowl with a wooden spoon.
  • Spread half of the chicken mixture and 1 cup of the cheese on top of the tortillas.
    3 cups shredded Mexican cheese blend
    shredded seasoned chicken and cheese over tortillas in a baking dish overlaid with text "MEXICAN CHEESE BLEND".
  • Layer 6 more tortillas on top.
    pressing six flour tortillas over filling in a casserole dish.
  • Spread the remaining chicken mixture and 1 cup of cheese on top of the tortillas.
    shredded seasoned chicken and cheese over tortillas in a baking dish overlaid with text "MEXICAN CHEESE BLEND".
  • Top with the last 6 tortillas, remaining enchilada sauce, and 1 cup cheese.
    pouring enchilada sauce over tortillas with overlaid text "RED ENCHILADA SAUCE".
  • Cover with foil and bake for 35 minutes. Remove the foil and cook for another 10 minutes.
    chicken tortilla casserole in a baking dish before baking.
  • Remove from the oven, let rest for 10 minutes, top with garnishes, and serve.
    Chopped tomatoes, Sliced avocado, Crumbled Cotija cheese
    baked chicken tortilla casserole topped with tomatoes and cilantro.

Video

Notes

*Pre-cooked shredded chicken works best for this recipe, but rotisserie chicken works well in a pinch.
**I tested this with corn tortillas, but found they can get a bit soggy in a 9x13 dish; flour tortillas hold their structural integrity better against the enchilada sauce.
***Mexican blend is my favorite, but you can use just about any kind of cheese.
Becky's Top Tips:
  • 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.
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 freeze for 1 month.

Nutrition

Calories: 524kcal | Carbohydrates: 42g | Protein: 37g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 1566mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1032IU | Vitamin C: 3mg | Calcium: 359mg | Iron: 4mg