Hey friends!
Looking for a cozy and delicious meal? I’ve got the perfect recipe for you!
Today, I’m sharing my chicken tortilla casserole. It’s layer upon layer of goodness that’s simple to whip up.
Great for feeding a crowd or just enjoying leftovers for days—who doesn’t love that?
Let’s dive in and make some tasty magic happen!
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 65-85 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 medium onion, diced
- 2 large bell peppers, seeds removed and diced
- 1 tsp kosher salt
- 1 tbsp chili powder
- 3/4 tsp cumin
- 2 (15-oz) cans fire-roasted diced tomatoes
- 1 (15-oz) can tomato sauce
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 (15-oz) can red kidney beans, drained and rinsed
- 6 flour tortillas
- 4 cups shredded cheddar cheese
- 1/2 cup chopped cilantro
Step 1: Prepare and Sauté the Vegetables
Start by dicing 1 medium onion and 2 large bell peppers (preferably a mix of colors).
Set the diced vegetables aside.
In a large skillet, heat 2 tablespoons of neutral oil over medium heat.
Add the diced onion and bell peppers to the skillet, and sprinkle with 1 teaspoon of kosher salt.
Sauté until the vegetables are translucent and beginning to brown, about 4-6 minutes.
Step 2: Add Spices and Tomatoes
Stir in 1 tablespoon of chili powder and 3/4 teaspoon of cumin into the skillet with the sautéed vegetables.
Cook for an additional 30 seconds to bloom the spices and release their flavors.
Add 2 cans (15 oz each) of fire-roasted diced tomatoes and 1 can (15 oz) of tomato sauce to the skillet.
Stir to combine the mixture evenly.
Step 3: Cook the Chicken
Nestle 2 boneless, skinless chicken breasts (about 1 lb) into the tomato mixture in the skillet.
Bring to a low simmer, then cover and cook until the chicken reaches an internal temperature of 160°F, about 12-15 minutes.
Once the chicken is cooked, remove it from the skillet and set aside to cool.
Add 1 can (15 oz) of drained and rinsed red kidney beans to the tomato mixture and stir to combine.
Step 4: Shred the Chicken and Preheat the Oven
When the chicken is cool enough to handle, shred it into small pieces.
Preheat the oven to 350°F (175°C) in preparation for baking the casserole.
Step 5: Assemble the Casserole
Grease a 9×13 baking dish and spread ½ cup of the tomato mixture over the bottom.
Add the shredded chicken to the remaining tomato mixture in the skillet and stir to combine.
In the baking dish, lay 2 flour tortillas over the tomato mixture, allowing them to overlap slightly.
Spread 1/3 of the chicken and tomato mixture evenly over the tortillas.
Sprinkle with 1 cup of shredded cheddar cheese and half of the chopped cilantro (1/2 cup).
Repeat the layering process two more times, ending with the final 2 cups of cheese on top.
Step 6: Bake and Serve
Bake the assembled casserole in the preheated oven for 45-55 minutes, or until the cheese on top is beginning to brown and the casserole is bubbling throughout.
Once baked, remove the casserole from the oven and let it cool for 15 minutes before serving.
Enjoy!
