August 6, 2025
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Chicken Tortilla Casserole is a comfortable food from Max. Families made with chicken, corn tortillas and Lotta cheese should make it every week! I make my own celery sauce cream from scratch (don’t worry, it’s fast), trust me, it beats something out of the can. Get authentic flavor, better texture and bonus points to run out of remaining chicken. Let’s do this.
Ingredient Notes + Variations
This chicken tortilla casserole is layered with homemade cream sauce, finely chicken, melted cheese and corn tortillas. The sauce is easy to make, but it brings a huge flavour with some pantry staples and a touch of TexMex.
Corn tortilla – White or yellow pieces. Instead of slicing, tear them off, keep them earthy and help absorb the sauce. Shredded Chicken – This will make chicken shredded crockpots shine for meal preparation!! Did you not think about what’s ahead? Don’t worry… rotisserie chicken also works. Cumin + Oregano – Warm, rustic, necessary.
Pro Tip: Do you prefer to skip homemade soups? Mix two cans of celery soup with two cans of milk and replace it. Still adding sour cream, cumin, oregano and extra salt.
How to make chicken tortilla casserole
This recipe is summarized in three parts. Make the sauce, layer everything on a casserole plate before baking. Once you have the sauce, it’s easy and fast. For more information on the complete recipes, such as ingredients and measurements, see the recipe card below.
Step 1: Preheat the oven + Prepare the prep bread
Preheat the oven to 350°F. Spray non-stick cooking spray on a 9×13 casserole dish. Please put it aside later.
Step 2: Make the sauce (Fry the onion + celery)
Pro Tip: I think you need a lot of salt in the corn tortilla, so add another teaspoon to the sauce. If necessary, omit and allow everyone to salt the finished dish.
3. Assemble the casserole
Add a little sauce to the bottom of the bread
Place the torn layer of tortilla in the pan
Repeat these layers and finish with shredded cheese
4. Bake + rest
Hot + Bake until cheese is cheerful
Let the casserole rest for 5-10 minutes
Tips for success
Tears, don’t slice, your tortilla for a better texture. Use room temperature sour cream to dissolve smoothly. Do not smoke salt, especially in sauces. Let the casserole rest and set it up a bit before serving. decorate! Fresh toppings will pop (avocado, coriander, green onions, tomatoes).
Enjoy the flavor of Tex Mex dishes with this chicken tortilla casserole without spending hours in the kitchen! This is a good casserole that the whole family loves! Have a great day, friends! 🙂
Chicken Tortilla Casserole
Chicken Tortilla Casserole is a comfortable food from Max. Made with homemade cream of celery soup, chicken, corn tortillas and Lotta cheese, your family begs you to make it weekly!
material
1x2x3x
For homemade celery soup cream*
1/4 cup butter1 cup celery Approximately 2-2.5 rib bones cut into small pieces1 cup onion Approximately 1 piece cut into small pieces2 cloves Garlic Carved1 Small spoons salt Or taste1/4 Small spoons Black pepper Or taste1/4 cup flour1 1/2 cup Chicken soup Or stock1 1/2 cup milk I used whole milk
Other “soup” (sauce) ingredients
1 Small spoons Ground Cumin1/2 Small spoons oregano1/3 cup sour cream room temperature1 Small spoons salt** For the purposes of this casserole
For the rest of the casserole
20 Corn tortilla Yellow or white, torn to pieces4 cup chicken Shredded (think rotisserie!) 16 Oz Colbeeze It was shredded
Instructions
Preheat the oven to 350°F.
Melt the butter in a large frying pan over medium heat.
Add the onion and celery and saute for about 8-10 minutes, or until the vegetables are translucent and tender (synthesize).
Add the garlic and cook for 1-2 minutes. Season with salt, pepper, cumin and oregano.
Sprinkle with flour and cook with stirring for 2-3 minutes.
Whisk the chicken soup and milk and bring to a low boil until the mixture is thick, whisk constantly.
Turn off the heat and stir in the sour cream.
Add a little sauce to the bottom of a 9×13 casserole dish.
Place a layer of torn corn tortilla into a plate.
Next, add a layer of shredded chicken.
Cover the chicken completely with a layer of cream sauce.
Add cheese to the layer over the sauce.
Repeat these layers: tortilla, chicken, sauce and cheese until all the ingredients are in the dish. The final layer must be the end of the cheese.
Bake for 30-35 minutes or until hot and cheery. Leave for 5-10 minutes.
Decorate with sour cream, avocado, coriander, green or red onions, or whatever your heart wants!
Note
**I think the corn tortilla needs a lot of salt, so add 1 teaspoon to the sauce. If necessary, omit and allow everyone to salt the finished dish.
Save and continue
Cool leftovers to room temperature before storing. Leftovers will remain fresh in the fridge in an airtight container for up to 3-4 days.
Go ahead: Prepare the casserole as directed to baking. At this point, cover with plastic wrap or foil and place in the fridge until ready to bake.
To Freeze: Casseroles are perfect for later freezing and heating for future meals. Wrap it really well with plastic wrap. This casserole will stay fresh in the freezer for up to 2 months!
nutrition
calorie: 613kcalcarbohydrates: 39gprotein: 31gfat: 38gSaturated fat: 20gPolyunsaturated fat: 4gJanuary Saturated Fat: 12gTrans Fat: 0.3gcholesterol: 124mgsodium: 1234mgpotassium: 466mgfiber: 5gsugar: 5gVitamin A: 1019iuVitamin C: 3mgcalcium: 533mgiron: 2mg
What to Serve with Chicken Tortilla Casserole
Try more chicken casserole recipes!
If you are creating this recipe, I would really appreciate it if you could give me a star rating and leave a review in the comments! If you have a photo of the finished dish, please post it on Instagram using the hashtag #laurenslatest and tag it with @laurens_latest.
(Tagstotranslate)Black pepper (T)Butter (T)Celery (T)Chicken (T)Chicken soup (T)Corby Jack cheese (T)Corny tortilla (T)Cumin (T)Garlic (T)Milk (T)Onion (T)Oregano (T)Salt (T)Sauce cream
