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Chicken Tortilla Casserole

Chicken Tortilla Casserole 

4 cups shredded cooked chicken (about 3lbs. boneless, skinless chicken breasts)

1 tablespoon Olive Oil

1 small onion, diced

1 (4 oz.) can diced green chilies

2 (10 oz.) cans red enchilada sauce

2 (14.5 oz.) cans diced tomatoes (with green chilies if you’d like)

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon sugar

1 (29 oz.) can black beans, rinsed and drained

Green or Red Tabasco sauce, to taste (optional)

½ teaspoon salt

8 flour tortillas (trimmed to fit baking dish)

2 cups shredded cheese (Mexican blend, cheddar, pepper jack, etc.)


Preheat oven to 375-degrees.  Coat a 9 x 13” casserole dish with cooking spray, and set aside. 

In a large skillet, heat the oil over low-medium heat, and sauté  the onion until translucent, about 3-4 minutes.  Add the green chilies, enchilada sauce, diced tomatoes, cumin, chili powder and sugar.  Stir to combine, and cook 2 minutes.  Add the black beans, shredded chicken, tabasco (if using) and salt.  Simmer for 15-20 minutes, stirring occasionally, until the liquid is reduced by a third.  Remove from heat and set aside to cool for at least 10 minutes.  

To assemble casserole:  spread some of the chicken-bean sauce to cover the bottom of the casserole dish.  Top with 4 flour tortillas (overlapping), then spread half the remaining sauce evenly over the tortilla’s, and top with half the shredded cheese.  Top with remaining 4 tortilla’s, and follow with the remaining sauce, and then the remaining cheese. 

Cover the pan with aluminum foil and bake at 375-degrees F for 30 minutes.  Then, uncover, and bake for an additional 30 minutes, until the cheese melted and browned.  Remove from oven, and let rest 10-15 minutes before slicing and serving. 

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