Mexican Chicken Tortilla Casserole
Mexican Chicken Tortilla Casserole
Mexican Chicken Tortilla Casserole combines shredded chicken, corn tortillas, enchilada sauce in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Shredded chicken — 3 cups, fully cooked
- Corn tortillas — 8 small
- Enchilada sauce — 2 cups
- Green chiles — 1 can (4 oz)
- Black beans — 1 can (15 oz), drained
- Monterey Jack cheese — 1 1/2 cups, shredded or thinly sliced
- Salt, to taste after adding sauces and cheese
Preparation notes
Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish so the finished portions lift out easily.
Directions
Prepare the components as described above before assembling the dish.
- Preheat your oven to 375°F.
- In a mixing bowl, combine the shredded chicken, green chiles, and black beans.
- Tear the corn tortillas into pieces and layer them in a baking dish along with the chicken mixture, enchilada sauce, and a sprinkle of Monterey Jack cheese.
- Bake in the preheated oven for about 20 minutes, or until everything is bubbly and golden.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Spread the filling evenly in the dish and check the center as well as the edges. A golden topping can be ready before the filling underneath is hot.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Mexican Chicken Tortilla Casserole
Ingredients
Main ingredients
- 3 cups Shredded chicken, fully cooked
- 8 small Corn tortillas Torn into pieces
- 2 cups Enchilada sauce
- 1 can (4 oz) Green chiles
- 1 can (15 oz) Black beans, drained
- 1.5 cups Monterey Jack cheese, shredded or thinly sliced
- Salt, to taste To be added after adding sauces and cheese
Instructions
Preparation
- Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish.
Assembly and Baking
- Preheat your oven to 375°F.
- In a mixing bowl, combine the shredded chicken, green chiles, and black beans.
- Tear the corn tortillas into pieces and layer them in the baking dish along with the chicken mixture, enchilada sauce, and a sprinkle of Monterey Jack cheese.
- Bake in the preheated oven for about 20 minutes, or until everything is bubbly and golden.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
