Chicken-Tortilla Casserole

3.3
(4)
Active Time:
15 mins
Total Time:
50 mins
Servings:
6

What does it take to make your favorite cold-weather soup even better? Turn it into a casserole! Most everyone has a favorite version of tortilla soup and, whether it is called Santa Fe Soup, Tortilla Soup, or Taco Soup, we can all agree that this warm, hearty, and spicy dish is hard to resist when the temperature starts dropping. We have taken the same flavors and textures and turned it into a main dish for a family-friendly weeknight supper, just as easy to prepare and just as easy to enjoy. This can be assembled ahead and baked right before serving, and it makes a great dish to take to sick friends or new neighbors. Chicken casseroles are a great way to get the family to the table–using a deli chicken really cuts down on prep time and, along with vegetables and seasonings of your choice, you can add rice or pasta to increase the volume of the casserole. This Chicken-Tortilla Casserole is so flavorful and satisfying, it will soon top the list of your most-requested weeknight casseroles. Just as when you make the soup, to assemble this recipe you simply stir all ingredients together and spoon into a baking dish. Top with more cheese and bake until it is brown and bubbly. You can dollop with sour cream or Greek yogurt, scallions, cilantro, and avocado.

Ingredients

  • Cooking spray

  • 2 (10-oz.) cans diced tomatoes and green chiles

  • 2 teaspoons chili powder

  • 2 teaspoons ground cumin

  • 1/2 teaspoon kosher salt

  • 1 (15-oz.) can pinto beans, drained and rinsed

  • 2 cups frozen corn kernels (from 1 [10-oz.] pkg.)

  • 3 1/2 cups shredded skinned and boned rotisserie chicken (from 1 rotisserie chicken)

  • 12 (6-in.) corn tortillas, quartered (about 2 cups)

  • 12 ounces pepper Jack cheese, shredded (about 3 cups), divided

  • 1/2 cup sour cream

  • 1/4 cup thinly sliced scallions (about 2 medium)

  • 1/4 cup chopped fresh cilantro

Directions

  1. Preheat oven to 400°F. Coat a 13- x 9-inch baking dish with cooking spray. Set aside.

  2. Stir together diced tomatoes and chiles, chili powder, cumin, and salt in large bowl. Fold in beans, corn, chicken, tortilla quarters, and 1 1/2 cups of the cheese. Transfer to prepared baking dish, and sprinkle with remaining 1 1/2 cups cheese.

  3. Bake in preheated oven until bubbly around edges and lightly browned, 35 to 40 minutes. Dollop with sour cream, and sprinkle with scallions and cilantro. Serve hot.

    Chicken Tortilla Casserole
    Photography and Styling: Caitlin Bensel
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