Tortilla Chicken Casserole

Ed Mayfield


As a lover of all food Mexican, just could not pass this recipe up, which I found while perusing the net. Tweaked it a bit and find it quite satisfying and an easy way to feed a lot of people. I used left-over rotiserie chicken.

★★★★★ 1 vote
20 Min
40 Min


whole wheat flour tortillas
3 c
cooked chicken in bite-size pieces
1 Tbsp
olive oil
1 c
chopped onion
1 c
chopped green pepper
1 can(s)
black beans, drained
1 can(s)
yellow corn, drained
1 tsp
chili powder
3 c
salsa(i used mild, but suit yourself)
1 can(s)
chopped green chillies (4oz)
3 c
sharp cheddar cheese
1 1/2 c
sour cream
1 Tbsp
chopped, fresh cilantro
1 small
can chopped black olives


1Pre-heat oven to 350 degrees. Spray a large casserole dish with oil.
2Saute the onions and green pepper in olive oil until softened. Mix in chili powder and remove from heat. Add the beans, corn, chopped green chilies and mix well.
3In another bowl, mix sour cream and salsa.
4In casserole dish layer in this order, ending with cheese. Tortilla (tear to fit, if necessary), salsa mixture, chicken, tortilla, vegetables, cheese. Top final cheese with chopped black olives.
5Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly. Sprinkle top with cilantro. Let stand 5 minutes, slice, serve and enjoy.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy