Print

Easy Cheesy Chicken Tortilla Bake

A close-up slice of Cheesy Chicken Tortilla Bake, showing shredded chicken, melted cheese, and a dollop of salsa on top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this simple, cheesy chicken and tortilla casserole for a fast and satisfying weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 8 small flour tortillas, cut into quarters
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, water, chili powder, cumin, and garlic powder until combined.
  3. Fold in half of the Monterey Jack cheese and all of the cheddar cheese into the chicken mixture.
  4. Spread half of the tortilla pieces in an even layer on the bottom of the prepared baking dish.
  5. Spoon half of the chicken mixture over the tortillas. Repeat with the remaining tortillas and the rest of the chicken mixture.
  6. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top layer.
  7. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  8. Remove from the oven and let it stand for 5 minutes before serving. Top with salsa if desired.

Notes

  • You can use rotisserie chicken to save preparation time.
  • For a slightly spicier dish, add 1/4 cup of diced green chilies to the chicken mixture.
  • This casserole can be assembled up to 24 hours ahead; cover and refrigerate, then add 10 minutes to the baking time.

Nutrition

Find it online: https://flavorzine.com/cheesy-chicken-tortilla-bake-easy-dinner/