Chicken Tortilla Casserole


How to make a Tortilla Casserole (Easy and Delicious)

Video taken from the channel: Anna’s Kitchen


Simple and Delicious Chicken Taco Casserole

Video taken from the channel: TheCooknShare


How To Make Ranch Chicken Tortilla Casserole By Rachael

Video taken from the channel: Rachael Ray Show


Cheesy Chicken Tortilla Casserole

Video taken from the channel: Cookin’ Amigo


How to Make Chicken Tortilla Casserole

Video taken from the channel: cookingguide


Chicken Tortilla Casserole

Video taken from the channel: V&V Supremo


How to Make Ree’s Chicken Tortilla Casserole | Food Network

Video taken from the channel: Food Network

Step 1. In a bowl, mix soups, milk, salsa, and onion. Advertisement. Step 2. Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas.

Continue to layer in this order until dish is full. Top with cheese. Directions.

In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper. Transfer to a greased 11x7-in. baking dish.

Chicken Tortilla Casserole. Our Healthy Request® Chicken Soup is the base for this delicious Tortilla Casserole that doesn’t sacrifice on flavor. It’s great way to use up leftover chicken but now worries if you don’t have leftover chicken, just purchase a rotisserie chicken to save time. Combine the chicken with black beans, corn our soup and chili powder and lime, layer with corn tortillas and top. DIRECTIONS.

Brown chicken, set aside. Saute onions in butter until transparent. Mix soup, milk and spices. Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese.

Repeat layers, ending with cheese) in a round 2 qt size casserole dish I have tried it in a square pan and it does not come out as well. Ingredients. 1 1/2 cups rice.

4 tablespoons olive oil. 3 cups diced tomatoes (5 to 7 tomatoes, depending on size) 3 cloves garlic, minced. 1 large onion, diced.

4. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper.

Stir in tomato and 1 cup of the cheese. Mexican Chicken Tortilla Casserole Melissa’s Southern Style Kitchen taco seasoning, salt, roasted chicken, cilantro, soup, green onion and 13 more Pork With Chiles and Lime Pork. How Do You Make Chicken Tortilla Casserole. To make Chicken Tortilla Casserole, you’ll sauté the onion and garlic and mix in the soups, broth, chiles, and spices to make a sauce.

Then you place several layers of sauce, tortilla strips, chicken, and cheese in a baking dish and cook until everything warm and bubbly!In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired.

Top with half of the chicken mixture and half of the cheese. This tortilla casserole uses cooked shredded chicken, so you can use a rotisserie chicken, or cook your favorite kind of chicken and shred it �� If you’re looking for a great tasting chicken recipe to use for this, I highly recommend my tequila lime chicken it lends a great flavor!

List of related literature:

This casserole is layered with tortillas scattered on the bottom of the pan, followed by filling, more tortillas, and the rest of the filling.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Put a half cup or so of the salsa in the bottom of a 9 by 13­inch pan or flat casserole dish, and spread some more on a plate.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Layer 2 cups of the chicken, 2 cups of the corn, half of the poblano chiles, 1/3 cup of the cream, and one third of the cheese on top.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Spoon the mixture evenly into the casserole dish and scatter the remaining 1 to 2 cut-up corn tortillas on the top.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Divide the chicken mixture between the two tortillas and sprinkle with the remaining ¼ cup cheese.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Spread cream cheese on each tortilla, then divide and add the shredded chicken, ¾ cup of the cotija cheese, half of the grated cheese, and the green onions down the center.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

4 small flour tortillas 4 teaspoons (1⁄2 stick) butter, at room temperature 1 cup shredded cheese (cheddar, queso quesadilla, Oaxaca) 1⁄4 cup thinly sliced scallions 1 batch Bacon-Cotija Guacamole (page 55) Preheat the oven to 350°F. Lay the tortillas on a baking sheet.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

You can use this as a taco filling by shredding the chicken (discarding bones and skin) and stirring it into the sauce with the poblano purée before baking.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

For a crispy topping, you can sprinkle the casserole with some torn tortillas and extra cheese during the last 10 minutes of cooking.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • great recipe! my family loved it with my minor changes for those interested in a healthier version, omit all added salt, substitute brown rice for white, get low or no sodium tomatoes, beans, etc for all the ingredients, and cut the amount of cheese. Fat + Salt + Sugar is always tastier but you can adjust your palette over time and not notice (too much!). Also, buying a bunch of cilantro just for a garnish is wasteful for us, so I omitted that.

  • Every year, at the beginning of the New year, I fast for 21 days along with my church, I have the habit of watching food while fasting and its such a torture

  • I made this. awesome awesome awesome. I usually am not a crazy bean fan in Mexican food, but in this, the beans taste so good. Try this recipe, you won’t be disappointed. I did tweak the recipe a hair, I added Spanish rice instead of white. Thank you for sharing Ree.:)

  • I see alot of comments about Ree’s Food being fattening and unhealthy.
    The thing is she is cooking for Ranchers, and for children that don’t sit around all day playing video games but also work on the ranch. These are people that get up at 5:00 in the morning and work until dinner time doing hard physical labor.
    I’m sure they need all those carbs for energy and work off every calorie.

  • Has Genetic Engineering reached your Country yet in Campbell’s Brand soups?  May want to check the back of your label!
    You can’t trust non-GMO labels either…

    Here is a quote from their own website hidden in the last question of their Faq section:  (See Below)
    Are products bearing the Non-GMO Project Verified seal “GMO Free”?
    Unfortunately, “GMO Free” and similar claims are not legally or scientifically defensible due to limitations of testing methodology  In addition, the risk of contamination to seeds, crops, ingredients and products is too high to reliably claim that a product is “GMO Free.” The Project’s claim offers a true statement acknowledging the reality of contamination risk but assuring the shopper that the product in question is in compliance with the Project’s rigorous standard. While the Non-GMO Project Verified seal is not a “GMO free” claim

  • It drives me crazy that she leaves stuff in the bowls or on the plates. Just get that one piece of chicken off the plate & cook it. Why leave it on the plate?? Ugh?

  • Looks delicious and all but it’s really frustrating watching you leave behind so much food. At one point you had a piece of chicken left over! Such a waste

  • Ok, so why are you adding sound effects when certain ingredients are being poured? It makes it sound gross, lol. Because in real life when they are being poured it doesn’t sound like that.

  • Has anyone tried this? Is it good? It looks delicious! Also, what size tortillas is for this recipe? I just purchased some, but they’re “HUGE!” ��

  • My tortilla chips were unfortunatly stale and I only had tomato sauce not diced tomato in my cabinet but I made do and it turned out really tasty. Thanks for the recipe, it was delicious.

  • This looked great but the Taco’s will get soggy =(, I still love the idea But I will just add my corn chips and scoop up the mixture =)

  • People who use measuring cups and spoons can’t really cook lol… when you really cook…you don’t even know what a tsp of seasoning look like… but this looks good….lol

  • You’ve inspired me to try something like this tonight!
    I’ll likely use corn tortillas and maybe adjust the sauce a bit. Great job! Looks tasty!

  • She threw in everything but the kitchen sink in that casserole. Honestly it didn’t look appetizing. To many flavors going on in that dish…

  • If your making a tortilla dish like a casserole or burrito why use white rice shouldn’t you make Spanish rice it taste much better.

  • Just to let you know the cooknshare link doesn’t work because there is a comma where the dot should be And basically this is a simple recipe. 1 med can diced tomatoes, 1 med can black beans drained and rinsed. And the rest he explains.:)

  • I marvel at the ugly comments. People need to get a life and not lay around trolling people who are successful. So many haters. It doesnt end well for haters.

  • Your later YouTube recipes no longer have a link to them, so I can print them out right away. If I go to your website looking for them, I can never find the ones that I had just watched. I’ve been making many of your wonderful recipes. My family loves them all.

  • Really to much waste. I really hate it when people just throw away half of their ingredients. Do you have any idea of how many people are hungry out there? They would do anything for that little chicken piece or the corn. -_Thumb down.

  • This is just about exactly how I make a chicken or beef enchalada casserole, only i don;t add any sour cream, And I use enchalada sauce instead of tortilla soup, this looks great and i will try it, thanks for uploading:)

  • Yum yum! This Dish is Delicious Thx!! Yea and the Doritos on the bottom? Do soften up, couldn’t even tell they were there tehehe but the Doritos? Did their thang with flavor & texture? Anyways I ENJOYED!!!

  • With all the sauce she added, it’s hard to believe it cut so perfect and clean.  This casserole would have to be scooped out with a spoon, being too soupy.

  • Love the recipes and all but please speak with the voice to Lord gave you at birth. That whiny, girly fake voice gets on my last nerve!

  • Thank god you put the recipe up as well as the link. Ree’s site can be read in the UK, because THEY had a GDPR yes/no. Food Network UK website is rubbish, and US site offlimits because No GDPR check.

  • I was watching intently, writing the recipe down, and then she poured some kind of redish drown sauce over it, but didn’t say what the sauce was. Duh, why not mention ALL or the ingredients of a recipe if you are go to give it to people in a video?

  • Are the tortillas mushy after cooking? This looks great but it seems to be so adaptable to varied tastes which makes it an awesome recipe. I may do it with tortilla chips or Doritos for ore flavor.

  • What’s up with leaving ‘bits’ of food in the containers? It’s unnecessarily wasteful. There are spoonulas, and what God gave you, your fingers. This ‘bad’ habit I see a lot with these professional’ cooks. It isn’t ‘cute’ I think it’s disrespectful to the food, and ‘starving’ people, who would thank God, for those ‘crumbs. Just a thought!!

  • I’m going to unsubscribe. The “printable” recipes are not on the site or not searchable. I’m still looking for the orange pork recipe to print and that was on last week. Just went to the site and guess what? Couldn’t find chicken taco casserole either. Too bad, but it’s getting too frustrating..

  • Ok! Im Liking this Concept euth the Doritos on the bottom as opposed to on top ( which is also good I assume? But hubbies gums are sensitive and hopefully the chips will soften up on the bottom? ��) Anyways Yea! Gonna do this recipe!
    Thx Yo!!! ��

  • Ree, I love to watch you prepare and cook such wonderful meals. You are so sweet and I Love spending time with you in your kitchen. Thank you for being here!

  • There’s just too much going on here. I want to make it, but with modifications. First, I don’t get why there’s a tomato mixture and then a chicken and bean mixture, which both have same seasonings.. why not just make them one thing and mess up less ( maybe for the sake of more layers?) but she only uses like 3 layers of tortillas so… I have no clue. I think having the verde on top of the red enchilada sauce is weird and makes too many flavors going on. I’m going to just choose one or the other, and add more tortillas. This is a bit… jerry rigged.

  • Hello my friend a nice weekend, your new Video looks damn delicious and great. yummy Thank you for the wonderful kitchen work, I hope you like US Chicago DeepDishPizza? When yes, come and watch. I’m looking forward to your visit.. very best regards Tom 😉
    manKocht essBar & Lecker / CK51

  • looks great, I would make this but save the sour cream as a topping. Glad this was not live too, the live shows are very annoying as people feel the need to be “noticed” and “greeted”….who cares? Just want to see the cooking. If you go live at all times I am unsubscribing.

  • I’m making this today. But I never use flour tortillas in this dish as they get too gummy. I do use the corn ones. And I very little oil fry them for 7-8 secs on each side. And I generously season my GR beef with onion powder, garlic powder, cumin powder, chili powder, chipotle powder and salt and pepper. I leave the soup out because it’s really not needed.

  • hi anna. just thought i would let you know. how this dish turned out. i did use ground pork and my family cant get enough. hope theres going to be some left for me lol.. it turned out awsome in the end. and thank you for sharing your wonderfull recipe. and i gonna give you a thumbs up:-)). and once again keep up the good work