Hey, Let’s Talk About Chicken Tortilla Casserole…

So, full disclosure: Chicken Tortilla Casserole is my ace in the hole whenever I need something cozy, filling, and just a little bit nostalgic. The first time I made this, it was because I misread a recipe for enchiladas and figured—eh, just layer it. It turned out, well, outstandingly edible! (My friend’s kid actually licked the pan—no joke.) There’s just something about bubbly cheese and those crispy, soft layers that gives me flashbacks to those potlucks where everybody brings some version, insisting theirs is the original—as if there’s only one recipe in the wild, right? Whenever I make this, I secretly hope there’ll be leftovers, but let’s be honest. That almost never happens around here.

Why You’ll Love This (Or Maybe Just Make It On Tuesdays!)

I make this dish when it’s been that kind of week and I can’t be bothered with rolling enchiladas (the struggle is real). My family goes wild for it because it’s basically cheese, chicken, and tortillas—what could go wrong? (Well, except for the one time I burnt the top. But I salvaged it with an extra handful of cheese; there are very few problems cheese can’t fix.) It’s also one of those dishes that seems to taste better the next day, which works in theory, but in practise, it’s usually gone before I even start wrapping up leftovers.

Gather Up Your Ingredients (Swaps, Grandma Tips, and Lazy Shortcuts)

3 cups cooked shredded chicken (rotisserie chicken is my slacker weapon—you can roast your own, but honestly, who has time on weeknights?)
1 can (10 oz) cream of chicken soup (the low sodium stuff works, or my grandma only trusted Campbell’s, but, truly, use whatever you pull from the shelf first)
1 can (10 oz) Rotel diced tomatoes and green chilies (if you don’t like things spicy, use plain diced tomatoes; I’ve even used salsa in a pinch—tangy!)
1 cup sour cream (or Greek yogurt if that’s what’s in the fridge)
2 cups shredded cheese (cheddar, Monterrey Jack, sometimes a little pepper jack for a kick—one time I used just mozzarella and it was kinda bland, so don’t do that)
10-12 small corn tortillas (flour works, but it gets a tad mushy; if you like your tortilla bits distinct, corn is your pal here)
1/2 cup chopped onion (red, yellow, or even green onions if you want to be a rebel)
1 teaspoon chili powder (sometimes I skip this if my kids are hanging around but it does add warmth)
Salt and pepper, to taste (which really means, keep tasting until you like it)
Optional: a handful of chopped cilantro, sliced olives, or (if you love drama) pickled jalapeños

Step-by-Step: Building the Layers (And Making a Mess, Probably)

First, get your oven going at 180°C (350°F for my American friends). Lightly butter or spray a casserole dish (mine’s 9×13, but honestly, if it’s close, it’ll work. Don’t overthink it).
In a big bowl, combine the chicken, soup, tomatoes, sour cream, half the cheese, onions, chili powder, and a hit of salt and pepper. Stir it around until it looks like ‘something you’d want to eat’ (this is where I usually sneak a taste, just to check if it needs more salt. Sometimes it does, sometimes I just want another bite).
Now, tear or cut your tortillas into spoon-sized pieces. Some people leave them whole, but I find chunks are better—you do you though.
Layer about a third of the tortilla pieces on the bottom of your dish, then spoon on a third of the chicken mixture. Just kind of blob it and spread it around—doesn’t have to be perfect.
Repeat with the tortillas and chicken stuff until you’ve run out. Finish with cheese on top (and, if you’re like me, pile on a little extra just for good measure).
Cover loosely with foil (don’t skip this or it’ll get too brown too fast; learned that the hard way), bake for about 25 minutes. Then, take off the foil and go for another 10 or so until the cheese is bubbly and you’re getting whiffs of deliciousness.
Let it sit for at least 10 minutes before digging in—it’s molten lava straight from the oven. Not that I haven’t tried to eat it too soon. Ouch.

Notes (AKA, Hard-Won Wisdom… Sometimes)

I used to mix all the cheese into the filling, but actually, I find it works better if you save most for the top. The crust is everything.
If you’re doubling this, bake it longer. I once tried two casseroles side by side and the one near the oven door was a bit underdone. Go figure.
The tortillas always look a little weird and floppy before baking—don’t panic. They crisp up around the edges anyway.

Trying It Different: Variations, Oopsies, and Happy Accidents

So, I’ve messed around with subbing black beans for some of the chicken (surprisingly filling and honestly, nobody noticed at first). My neighbor swears by adding a can of corn—sometimes I do, sometimes I forget and it’s still good. Once, I tried using tortilla chips instead of tortillas. Didn’t love it; got kind of soggy-salty. But hey, live and learn!

For my veg-head friends, check this vegetarian casserole recipe over at Cookie and Kate. It’s not exactly the same, but it’s inspiration when you need it.

Equipment: Fancy Not Needed (But I Love My Big Pyrex)

You’ll want a casserole or baking dish the size of your dreams (mine is a 9×13 Pyrex, picked up at a thrift store—score!). If you don’t have a ‘proper’ casserole dish, a big oven-safe skillet or even a roasting pan works; in college I once used a cake pan and I turned out alright. Need something multi-use? Serious Eats did a comparison here (I love nerding out on this stuff, but any old ovenproof thing will do the job).

Storing Leftovers (If You Happen to Have Any…)

Technically, you can keep this in the fridge for up to 3 days, tightly wrapped—though honestly, in my house, it never lasts more than a day! Just reheat in the microwave or oven. Actually, I think the flavor is even better the next day, if you can fend off midnight snackers. Freezes okay, though the tortillas soften up a bit more.

How I Serve It (Well, Besides Straight From the Pan)

Some people plate all fancy, but I like to scoop big messy servings right onto plates, top with a dollop of sour cream, and a sprinkle of green onion or cilantro if I remember. If we’re feeling feisty, we do a side of lime wedges and a little pico de gallo. One cousin always demands extra hot sauce—can’t please everyone, eh?

Pro Tips (Or, Things I Wish Someone Told Me)

I once tried rushing the resting time after baking—terrible idea. Let it sit, otherwise you get magma casserole.
Don’t worry if your layers aren’t even. This isn’t a wedding cake.
If using pre-shredded cheese, sometimes it doesn’t melt as nicely as block cheese shredded fresh, but honestly, on busy nights, I don’t mind.

Chicken Tortilla Casserole FAQs (Actual Questions I’ve Gotten!)

Can I use flour tortillas?
Sure, but they get softer—sometimes a bit too soft for my liking. If that’s what you’ve got on hand, go for it!

What if I don’t like it spicy?
Skip the chili powder, use plain tomatoes, and lose the jalapeños. It will still taste delightfully cheesy and chickeny.

How long does this take, start to finish?
Maybe 45 minutes? Actually, maybe closer to an hour the first time—depends how quick you are with shredding chicken. Pour yourself a cuppa while it bakes.

Can I make this ahead of time?
Absolutely! Layer everything up, cover, and stash it in the fridge for up to a day. Bake a little longer if it’s straight form the fridge.

Any way to make it dairy free?
I haven’t tried, but I know someone who used almond yogurt and vegan cheese. Said it was, and I quote, ‘fine.’ Your mileage may vary!

One Last Random Thing

Oh, and one time, I added a handful of chopped green olives on top because I ran out of cilantro. My brother said it was ‘weird, but in a good way.’ So if you’re feeling adventurous—or just short on groceries—go for it. Recipes are suggestions more than rules anyway!