Chicken Tortilla Casserole

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This Mexican-inspired casserole is a delicious combination of tender chicken, rich enchilada sauce, layers of tortillas, and melted cheese to create a comforting and satisfying meal.

Prep Time10

Cook Time30

Total Time40

Servings: 8

Calories: 412kcal

Author: Sarah Alvord, Feeding Your Fam

Ingredients

1 1/2 pounds chicken breasts chopped into 1/2 inch pieces
1/2 cup yellow onion chopped
1 tablespoon avocado oil or neutral oil
1 can Rotel tomatoes with chiles 10 ounces
1 can black beans rinsed and drained, 15 ounces
15 white corn tortillas
1 can red enchilada sauce, mild 28 ounces
1 1/2 cup mild cheddar cheese shredded
1 cup Monterey Jack cheese shredded

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Instructions

Preheat oven to 425º F and grease a 9 x 13 inch baking dish
Heat oil in a large skillet over medium high heat. Add in chicken and onion and cook until the chicken is cooked through and the onion is translucent.
Add the Rotel tomatoes and drained black beans to the pan with the chicken and onions
Pour a layer of enchilada sauce in the bottom of the 9 x 13 inch pan. Add a layer of tortilla shells, tearing in half in needed to cover the pan.
Spoon a layer of the chicken mixture over the tortillas, then sprinkle on a layer of cheddar cheese and more enchilada sauce.
Continue making layers of tortillas, chicken, sauce and cheese until the pan is full.
For the last layer sprinkle the Monterey Jack cheese on the top and pour on the remaining enchilada sauce.
Cover the pan with aluminum foil and cook for 20 minutes, after 20 minutes, remove the foil and cook for an additional 7-10 minutes, until the cheese is bubbly and golden on top.
Allow to sit for 5 minutes before serving.

Video

Notes

Nutrition facts are just an estimate
Serve with your favorite taco toppings: sour cream, avocado, salsa and cilantro
Store covered in the refrigerator for up to 3 days

Nutrition

Course: Dinner, Main Course

Cuisine: Chicken Recipes, Dinner, Mexican

Keyword: Chicken Tortilla Casserole