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Chicken Tortilla Casserole

Chicken Tortilla Casserole

Author: Stephanie Kay

This Mexican-inspired chicken tortilla casserole is easy to make while being packed full of flavour. Plus, leftovers store well in the fridge or freezer so you’ll have healthy meals ready to go for days to come.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Mains
  • Method: Baked
  • Cuisine: Mexican
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Ingredients

Instructions

  1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with a drizzle of olive oil or cooking spray.
  2. If the chicken isn’t already cooked, place the chicken breasts on a baking sheet, and transfer them to the oven; bake the chicken breasts in the oven for 25 minutes or until cooked through. Once cooked, remove the chicken from the oven, place cooked chicken breasts on a cutting board and use two forks to shred the chicken into bite-size pieces.
  3. On a large baking sheet or tray, add diced sweet potatoes, drizzle with 1/2 tablespoon of olive oil, and toss until all of the potatoes are well coated. Transfer to the oven and allow to bake for 20 minutes or until the sweet potatoes are tender. Don’t worry if they still have a little bite to them, they will cook again in the casserole.
  4. In a large pot on medium heat, warm the remaining tablespoon of olive oil, then add the diced red onion, and cook for 3-4 minutes until tender. Add diced bell peppers and garlic and cook for another 2-3 minutes until all of the vegetables are tender.
  5. Once the vegetables are cooked, add chili powder, cumin, paprika, oregano, cayenne pepper (optional), and salt to the pot, stir to coat the vegetables and cook for another 30 seconds or so until fragrant.
  6. Add the can of crushed tomatoes and chicken broth, stir to combine with the vegetables, reduce heat to a simmer and continue to cook, stirring occasionally, for 10 minutes or until it’s time to build the casserole.
  7. Once the potatoes are cooked, remove them from the oven, set them aside, and build the casserole.
  8. Layer the bottom of the greased 9×13-inch baking dish with tortillas (about 5), overlapping them as needed to ensure the dish is well covered. You can cut some in half to help create better coverage.
  9. Top the tortilla layer with cooked sweet potato and black beans, spreading them across the dish evenly, then cover with roughly 1/3 of the tomato and vegetable mixture, about 4 ladles full, until well covered. Then top with another layer of tortillas, overlapping as need to ensure it’s well covered.
  10. Top the second tortilla layer with shredded chicken and 1/2 of the tomato and vegetable mixture (leaving a bit for the top layer), spreading it across the dish evenly to ensure the chicken is well covered with sauce.
  11. Add a final layer of tortillas, top with the remaining sauce, spread it out to ensure the tortillas are well covered, and top with shredded cheese.
  12. Cover the baking dish with aluminum foil and then transfer to the oven to bake for 35 minutes. Once baked, remove the aluminum foil and bake uncovered for a final 10-15 minutes until cheese is melted and bubbling and the top is slightly golden in colour.
  13. Once baked, remove from the oven and allow to rest for 5 minutes before serving. Serve warm with desired toppings.
  14. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Find it online: https://kaynutrition.com/chicken-tortilla-casserole/