Description
Hearty Mexican-inspired chicken tortilla casserole delivers comfort with layers of shredded chicken, corn tortillas, and melted cheese. Rich flavors combine simple ingredients into a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 ½ lbs (680 g) grated cheddar jack cheese
- 15 flour tortillas (8-inch)
- 1 ½ cups rice
- 3 cups (1.5 lbs/680 g) diced tomatoes
- 1 15-oz can pinto beans (drained and rinsed)
- 1 15-oz can kidney beans (drained and rinsed)
- 1 16-oz jar salsa verde
- 1 11-oz can corn (drained)
- 1 15-oz can tomato sauce
- 1 bouillon cube (beef, chicken, or tomato)
- 6 tbsps olive oil
- 4 cloves garlic (minced)
- 1 large onion (diced)
- ¼ cup finely chopped red bell peppers
- 6 tsp chili powder
- 4 tsp paprika
- 3 tsp cumin
- ¼ tsp cayenne pepper
- 1 tbsp all-purpose flour
- ½ cup chicken stock
- Kosher salt
- Freshly ground black pepper
Instructions
- Sauce Preparation: Sauté red bell peppers, onions, and garlic in olive oil until softened. Blend spices including chili powder, cumin, and cayenne, creating a robust flavor foundation.
- Sauce Development: Integrate flour, then gradually pour chicken stock and tomato sauce. Simmer until sauce thickens and reduces, creating a rich, concentrated base. Puree until silky smooth.
- Rice and Vegetable Medley: Cook rice according to package instructions. In a separate skillet, sauté diced tomatoes, garlic, and onions with complementary spices, developing a complex flavor profile.
- Protein Preparation: Season chicken with spices, then sear until golden brown and fully cooked. Deglaze skillet with water, incorporating beans for additional texture and nutrition.
- Casserole Assembly: Preheat oven to 375°F. Layer tortillas, rice, tomato mixture, corn, chicken, beans, and cheese in a baking dish. Generously drizzle enchilada sauce between layers to ensure moisture and depth of flavor.
- Baking Process: Cover with foil and bake for 20 minutes. Uncover and continue baking until top turns golden and bubbly, approximately 15-20 minutes.
- Serving: Allow casserole to rest briefly. Garnish with fresh cilantro and a dollop of sour cream, creating a vibrant and inviting presentation.
Notes
- Sauce Consistency Check: Ensure enchilada sauce reduces and thickens properly by simmering and stirring occasionally for precise texture.
- Chicken Doneness Tip: Use meat thermometer to confirm chicken reaches exact 165°F for food safety and optimal moisture.
- Layer Precision Matters: Spread each ingredient evenly across casserole to guarantee balanced flavor in every single bite.
- Resting Period Essential: Let casserole sit 5-10 minutes after baking to allow ingredients to set and flavors to meld together perfectly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 650
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 8 g
- Protein: 37 g
- Cholesterol: 90 mg