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Homemade Chicken Tortilla Casserole photo

Chicken Tortilla Casserole

A comforting layered casserole of shredded chicken, torn corn tortillas, and a creamy, cheesy sauce baked until bubbly.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings

Equipment

  • Large Skillet
  • 9×13? casserole dish
  • Measuring cups and spoons
  • mixing spoon/whisk
  • Cheese Grater
  • Knife and cutting board

Ingredients
  

  • 1/4 cup butter
  • 1 cup celery finely diced, about 2–2.5 ribs
  • 1 cup onion finely diced, about 1 small
  • 2 cloves garlic minced
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/4 cup all-purpose flour
  • 1 1/2 cup chicken broth or stock
  • 1 1/2 cup milk I used whole milk
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • 1/3 cup sour cream room temperature
  • 1 tsp salt additional (optional) for the casserole
  • 20 corn tortillas yellow or white, ripped into pieces
  • 4 cups chicken shredded (rotisserie works well)
  • 16 oz Colby cheese shredded

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large skillet over medium-high heat, melt the butter.
  • Add the diced onion and celery and sauté, stirring occasionally, until translucent and softened, about 8–10 minutes.
  • Add the minced garlic and cook 1–2 minutes, then season with 1 tsp salt, 1/4 tsp black pepper, cumin, and oregano.
  • Sprinkle the flour over the vegetables and cook, stirring, for 2–3 minutes to remove the raw flour taste.
  • Whisk in the chicken broth and milk and bring the mixture to a low boil, whisking constantly, until the sauce thickens.
  • Remove the skillet from heat and stir in the sour cream and the optional additional 1 tsp salt if using; adjust seasoning to taste.
  • Spoon a small amount of the sauce into the bottom of a 9×13 casserole dish to prevent sticking.
  • Place a layer of torn corn tortilla pieces in the dish, then add a layer of shredded chicken, followed by a layer of the cream sauce and a layer of shredded Colby cheese.
  • Repeat the layers (tortillas, chicken, sauce, cheese) until all ingredients are used, finishing with the remaining cheese on top.
  • Bake uncovered for 30–35 minutes, or until the casserole is hot and bubbly and the cheese is melted.
  • Let the casserole rest 5–10 minutes before serving and garnish as desired (sour cream, avocado, cilantro, green or red onion suggested).

Notes

  • If using canned cream of celery soup, substitute 2 cans condensed soup plus 2 cans milk, then add the sour cream and seasonings.
  • The extra 1 teaspoon salt is optional; corn tortillas can be bland so add if desired.
  • Allow casserole to rest 5–10 minutes before serving for easier slicing.
  • Prepare through assembly and refrigerate covered until ready to bake if making ahead.
  • Wrap tightly before freezing; freezes well up to 2 months.