Chicken Tortilla Casserole

A healthy chicken tortilla casserole from scratch. This easy layered casserole is loaded with cheese, veggies, and juicy chicken.

Yield:
4 servings
Category:
Casseroles and One Pots
Cuisine:
Mexican
Prep Time:
20 min
Cooking Time:
40 min
Total Time:
1 hrs 0 min

INGREDIENTS:

  • 1 pounds boneless skinless chicken breasts cooked and chopped into bite sized chunks
  • 2 tablespoons olive oil
  • 1 medium or large onion, chopped
  • 1 medium yellow bell pepper cored and diced
  • 1 medium red bell pepper cored and chopped
  • 1 small jalapeno cored and finely diced
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • ⅓ teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 can tomato sauce (14 ounces)
  • 1 cup chicken stock
  • drops of hot sauce to taste
  • 3 large corn or wheat tortillas
  • 1 ⅓ cups freshly grated Monterey Jack cheese

DIRECTIONS:

  1. Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with baking spray.
  2. cook and chop chicken.
  3. Heat the olive oil in a large, deep skillet over medium-high, then add the onion, yellow bell pepper, red bell pepper, and jalapeno. Saute until the veggies are tender, about 10 minutes.
  4. Add the garlic, oregano, salt, and pepper and cook until fragrant, about 30 seconds.
  5. Add the tomato sauce, chicken stock, and hot sauce, then stir to combine. Let the sauce simmer for 5 minutes.
  6. To assemble the casserole, spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange a tortilla on top to cover the sauce. Top with 1/2 of the chicken and 1/2 of the cheese. Spread the remaining sauce over the top.
  7. Finish by sprinkling the last of the cheese over the top then cover the pan with foil. Bake for 25 minutes. or until the casserole is hot and bubbly and the cheese is melted.
  8. Let rest 5 minutes. Serve hot with desired toppings such as salsa, sliced avocados, lime juice, plain Greek yogurt or sour cream.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9601