Go Back
Stroller Envy

Mexican Chicken Tortilla Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 1 small onion diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3 cups cooked shredded chicken
  • 15 oz canned pinto beans rinsed and drained
  • 1 cup frozen corn
  • 24 oz mild tomato salsa
  • 1/2 cup low-sodium chicken broth
  • 10 6-inch corn tortillas cut into strips
  • 2 cups shredded cheddar cheese divided
  • 1 avocado diced, for serving
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges

Method
 

  1. Heat oven to 375°F; oil a 9x13-inch dish with 1 teaspoon oil. Heat remaining tablespoon oil in a large skillet over medium heat. Cook onion 5 minutes; stir in cumin and paprika 30 seconds.
  2. Add chicken, beans, corn, salsa and broth; bring to a simmer. Spread one-third in dish; add half the tortilla strips and 1/2 cup cheese. Repeat with another third filling, remaining tortillas and 1/2 cup cheese. Top with remaining filling and final cup cheese.
  3. Cover; bake 20 minutes. Uncover; bake 10–15 minutes, until center reaches 165°F. Rest 10 minutes. Add avocado and cilantro to servings; offer lime wedges.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
Freeze without avocado, cilantro or lime; add these after reheating.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.