Description
This comforting Chicken Tortilla Casserole is a delicious and easy-to-make layered bake combining tender cooked chicken, creamy soup and sour cream mixture, black beans, Ro-Tel tomatoes, taco seasoning, and melted Mexican blend cheese over soft corn tortillas. Perfect for a family dinner, this casserole brings a flavorful Tex-Mex twist with a creamy texture and cheesy golden top.
Ingredients
Scale
Base Layers
- 12 corn tortillas
Chicken Mixture
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 1½ cups sour cream
- 1 (10-oz) can Ro-Tel, drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (1-oz) package taco seasoning
- 3 cups cooked chopped chicken
Topping
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350ºF (175ºC). Lightly grease a 9×13-inch baking pan to prevent the casserole from sticking during baking.
- Mix the chicken filling: In a large bowl, combine the cream of chicken soup, sour cream, drained Ro-Tel, rinsed black beans, taco seasoning, and chopped cooked chicken. Stir until all ingredients are evenly incorporated to create a creamy filling.
- Assemble the casserole layers: Tear 6 corn tortillas into pieces and spread them evenly along the bottom of the prepared pan. Pour and spread half of the chicken mixture over the tortillas. Sprinkle 1 cup of shredded Mexican blend cheese on top. Repeat by adding another layer of torn tortillas, the remaining chicken mixture, and the remaining 1 cup of cheese to finish.
- Bake the casserole: Place the casserole in the preheated oven and bake for approximately 30 minutes until the mixture is bubbly and the cheese on top is starting to brown beautifully.
Notes
- Use cooked chicken breasts or rotisserie chicken for convenience.
- Drain the Ro-Tel and black beans thoroughly to prevent excess moisture.
- If you prefer a spicier casserole, use hot Ro-Tel or add some chopped jalapeños.
- Serve with sour cream, salsa, or guacamole on the side for added flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
