Quick and Easy Chicken Tortilla Casserole Recipe for Busy Nights

Chicken Tortilla Casserole is your ultimate dinner fix! With just 30 minutes of prep and a rich, cheesy finish, it’s everything you want in a homemade casserole. This is hands-down my go-to recipe for busy weeknights — set it, layer it, and let your oven work its magic. No complicated steps, no fancy tools, just big flavors packed into every bite.

I figured out a few shortcuts to save time without sacrificing flavor, like starting with shredded chicken and building layers of vibrant green chiles, creamy chicken gravy, and melty cheese. The result? A casserole that tastes like you spent all day in the kitchen (spoiler: you didn’t).

Why This Chicken Tortilla Casserole Is a Game-Changer

• Time-Saving Prep: While traditional casseroles might send you hunting for extra steps, this recipe cuts down on unnecessary prep by using pre-cooked shredded chicken.
• Minimal Cleanup: Just one saucepan and a baking dish — your sink won’t look like a tornado ran through it.
• Make-Ahead Friendly: You can assemble this casserole up to a day in advance and bake when you’re ready.
• Customizable Spice Levels: Dial up or down the chiles to make it as mild or spicy as you’d like.
• Big Batch Cooking: This recipe feeds 12, so it’s perfect for meal prepping or feeding a hungry crowd.

Equipment You’ll Need for This Chicken Tortilla Casserole

To pull off this easy chicken tortilla casserole, here’s what I recommend:

• Large Stockpot: Perfect for poaching the chicken and reserving the flavorful broth for the gravy.
• 13×9-inch Baking Dish: The ideal size to layer everything without overcrowding.
• Large Saucepan: For making the homemade chicken gravy, which ties the whole dish together.
• Sharp Knife: For chopping onions and shredding the chicken.

Pro Tip: If you’re short on time, rotisserie chicken is a lifesaver here. Just shred it and you’re good to go!

Simple Ingredients for Chicken Tortilla Casserole

This homemade chicken casserole with tortillas comes together with simple ingredients you can find in any grocery store.

• Chicken Breasts: Boneless, skinless, and perfect for shredding. You can also use thighs if you prefer.
• Corn Tortillas: These are the base of your casserole. No need to fry them — just layer straight from the package.
• Green Chiles: Canned, chopped, and ready to add a mild, tangy kick. Feel free to go spicier with jalapeños if that’s your thing.
• Cheddar Cheese: Shredded for that melty, gooey finish. A mix of Monterey Jack and Cheddar works wonders too.

Shortcut idea: Pre-shredded cheese is a major time saver, and it melts beautifully in this recipe.

Chicken Tortilla Casserole Recipe Details

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Difficulty: Easy

Chicken Tortilla Casserole Ingredients

• 4 boneless, skinless chicken breasts
• Salt
• Chicken Gravy (recipe follows)
• 1 cup canned green chiles, chopped and drained
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 24 six-inch corn tortillas
• 3 cups shredded Cheddar

Chicken Gravy:

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• Salt and pepper to taste

How to Make Chicken Tortilla Casserole

1. Bring a large stockpot of salted water to a boil. Add the chicken breasts and cook until tender, roughly 30 minutes. Remove and shred once cool, reserving 3 1/3 cups of the cooking liquid for later.
2. Preheat your oven to 350°F. Lightly spray a 13×9-inch baking dish with cooking spray.
3. Prepare the Chicken Gravy: In a medium saucepan, melt the butter over medium heat. Add the flour, whisking constantly until golden. Slowly whisk in the chicken stock and milk, stirring until thickened (about 5 minutes). Season with salt and pepper.
4. In a large saucepan, combine 2 1/3 cups reserved broth, the Chicken Gravy, green chiles, onion, garlic, sour cream, cumin, salt, and pepper. Bring to a boil, then remove from heat.
5. Spoon 1 cup of the mixture into your baking dish, spreading evenly. Layer 6 tortillas on top, followed by 1 cup shredded chicken and 1/2 cup Cheddar. Repeat layers until you’ve used all ingredients, finishing with a cheese layer.
6. Bake uncovered for 30 minutes or until bubbling and golden-brown on top.

Jake’s Tips for the Best Chicken Tortilla Casserole

• If you’re assembling ahead, stop right before baking and refrigerate for up to 24 hours. Bake just before serving.
• Got leftover turkey? Swap it in for chicken — it works beautifully.
• Want even more cheese pull? Add a handful of mozzarella along with the Cheddar.
• Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.

Easy Chicken Tortilla Casserole Variations

• Spicy Chicken Tortilla Casserole: Use pepper jack cheese and add diced jalapeños for extra heat.
• Vegetarian Version: Swap the chicken for black beans and roasted vegetables.
• Cheesy Chicken Tortilla Casserole Bake: Double up on the cheese layers for an over-the-top indulgent version.

Chicken Tortilla Casserole FAQs

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

What’s the best way to reheat leftovers?

Reheat in a 350°F oven for about 15 minutes or until fully warmed. Cover with foil to prevent the top from drying out.

Can I freeze this casserole?

Absolutely. Freeze it unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed.

How do I adjust the spice level?

For more heat, add extra green chiles or diced jalapeños. For less, use mild chiles and skip additional spices.

Trust me — this Chicken Tortilla Casserole will be on repeat in your kitchen. What’s your favorite way to simplify dinner? Share your tips in the comments!