Mexican Chicken Casserole with Layered Tortillas
Call it whatever you want, but this easy Mexican chicken casserole with tortillas layered throughout is the bomb. Some may call this recipe chicken tortilla casserole or a chicken burrito casserole. Whatever you want to call it, this is such a great weeknight dinner. Simple, easy, and you can make it in about an hour.
Equipment
- Pot or Dutch Oven
- 9x13 Casserole Dish
- Large Spoon
Ingredients
- 3 cups Shredded Cooked, Chicken Breast Meat (I used a rotisserie chicken breast)
- 1 cup Salsa
- 1 can Diced Tomatoes with Green Chiles (Rotel) drained
- 1 can Fire Roasted Corn drained
- 1 can Black Beans drained
- 1 block Cream Cheese
- 1/2 cup Sour Cream
- 8-10 Small Flour Tortillas
- 4 cups Fiesta Blend Shredded Cheese
Optional Toppings
- Sour Cream
- Salsa
- Shredded Lettuce
- Pico de Gallo
- Shredded Cheese
- Avocado or Guacamole
Instructions
- Prehat your oven to 375 degrees. In a large pot or Dutch oven, add in your shredded cooked chicken breast and salsa. Sauté for several minutes then add in your cans of corn, black beans, and diced tomatoes. Lasty, add in your sour cream and cream cheese. Mix until it all comes together.
- In a greased 9x13 casserole dish. Add in a layer of tortillas first. After, layer your chicken mixture then a layer of shredded cheese. Repeat this process until the dish is full. Add cheese as your very top layer. Cover and bake at 375 for around 50 minutes. Uncover after 50 minutes then turn oven onto broil and broil the casserole for 5-10 minutes until the cheese is bubbly. Serve with desired toppings. Enjoy!
