This Mexican Chicken Tortilla Casserole is filled with chicken, peppers and onion smothered in a creamy tomato sauce. Layered with tortilla chips and cheese it forms an amazing casserole packed with festive flavors. Serve it with a simple salad topped with sour cream and salsa and save money while you enjoy restaurant flavors at home.
This Week’s Fiesta Supper
This South-of-the-border inspired casserole is simple to put together and it’s packed with flavor. It’s sort of n unwritten rule in our family that we have at least one Southwestern or Mexican inspired meal each week. Admittedly, it’s often more than one but, I digress a tad. This is the casserole that satisfied this week’s craving for “Mexican food for dinner” at our house. Layers of tortilla chips, roasted chicken and a creamy, dreamy nacho sauce, topped off with lots of cheese, of course. It’s a fiesta meal fit for Mexican food fanatics.
Easy As 1-2-3
The flavors in the sauce really form the basis of what makes this dish so very tasty. If your family is a bit spice shy you can substitute by using bell peppers in place of the poblano. Likewise, if you’d like to add extra spice, there’s certainly room to personalize. My love of Costco rotisserie chicken rounds out the filling and takes some of the prep work out of the meal prep equation.
I like to include other Mexican casserole dishes that you might like to try and one is for the slow cooking fans, a Crock Pot Mexican Casserole. For the rice lovers checkout this Mexican Beef and Rice Casserole.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
- Rectangular Baking Dish
- Professional Salad Shooter
- Non Slip Mixing Bowls
- Colorful Shallow Stoneware Salad/Dessert Dish Set
Mexican Chicken Tortilla Casserole
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8
Ingredients
- 1 medium sweet onion
- 1 small red pepper
- 1 medium poblano pepper
- olive oil
- salt and black pepper
- 4 cloves garlic minced
- 1 14.5 oz can chili style tomatoes
- 1 10 3/4 oz can fiesta nacho soup
- 1 10 3/4 oz can cream of chicken with herbs soup
- 1/2 cup half & half
- 2 1/2 Tbsp taco seasoning
- 2 9 oz bags taco flavored tortilla chips
- 3 cups roughly chopped roasted chicken
- 2 cups Mexican cheese blend divided
- assorted toppings: sour cream shredded lettuce, tomatoes, green onion, cilantro
Instructions
- Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- In a medium stove top pot, saute the chopped onion, red pepper, and poblano pepper in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the softened and beginning to brown.
- After the peppers and onions have begun to brown, add the minced garlic and the canned chili tomatoes to the pot. Cook for 3-5 minute until the tomatoes begin to break down.
- Add chicken, half and half, soups and taco seasoning. Stir until well combined. Remove from heat and add one cup of shredded cheese. Mix well.
- To assemble: Layer tortilla chips in the baking dish. Arrange some of the chips around the sides of the dish to create a festive border. The chip layer should fully cover the bottom and sides of the dish, overlapping
- Pour the filling evenly over the tortilla chips in the dish. Sprinkle with the remaining one cup of shredded cheese.
- Place into the preheated oven and bake for 35-40 minutes or until the casserole is bubbly and the cheese is golden brown.
- Garnish with chopped cilantro and serve with your favorite toppings.
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
Latest posts by Melissa (see all)
- Crock Pot Corn Casserole - November 13, 2019
- Pumpkin Spice Cream Cheese Pound Cake - November 10, 2019
- Turkey Gravy - November 8, 2019
Leave a Reply