Mexican Tortilla Casserole is a hearty and delicious meal that brings the flavors of Mexico right into your kitchen. This casserole layers soft corn tortillas with a rich and spicy blend of beans, corn, cheese, and a savory tomato sauce, baked until bubbly and golden.

Perfect for a family dinner, it’s both comforting and easy to make, offering a customizable dish that can be adjusted for heat and added ingredients. Serve it with a side of guacamole and sour cream for a complete meal that’s sure to become a favorite.

Ingredients Needed for This Recipe

2 cups of cooked, shredded chicken
1 can (15 oz) of black beans, drained and rinsed
1 can (15 oz) of corn, drained

1 can (10 oz) of diced tomatoes with green chilies, undrained
2 cups of shredded Mexican cheese blend
1 can (8 oz) of tomato sauce

1 cup of chicken broth
1 teaspoon of chili powder
1 teaspoon of cumin

1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of salt

1/4 teaspoon of black pepper
12 corn tortillas
Fresh cilantro, chopped (for garnish)

Sour cream (for serving)
Avocado slices (for serving)

Instructions for Making Mexican Tortilla Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

In a large bowl, combine the cooked chicken, black beans, corn, diced tomatoes with green chilies, 1 cup of cheese, tomato sauce, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to ensure everything is evenly coated with the spices and sauce.
Place a layer of corn tortillas at the bottom of the prepared baking dish, cutting them as necessary to cover the bottom. Spread half of the chicken mixture over the tortillas. Repeat with another layer of tortillas and the remaining chicken mixture. Finish with a final layer of tortillas and sprinkle the remaining cup of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, and serve with sides of sour cream and avocado slices. Enjoy your flavorful Mexican Tortilla Casserole with family and friends!

Tips for Perfecting the Recipe

Choosing the Right Ingredients: Selecting fresh and high-quality ingredients is crucial for this recipe. For the chicken, you can use leftover rotisserie chicken or cook and shred your own. When it comes to canned goods like beans, corn, and tomatoes, opting for no-salt-added versions allows you to control the sodium level in your casserole better.

Layering Your Casserole: To prevent the bottom layer from becoming too soggy, start with a thin layer of the sauce mixture before adding your first layer of tortillas. This helps to create a more stable base and ensures that every bite is packed with flavor.

Customizing the Heat Level: The beauty of this casserole is its adaptability, especially when it comes to spiciness. Adjust the heat by choosing mild, medium, or hot diced tomatoes with green chilies. You can also add diced jalapeños or a pinch of cayenne pepper to the mix for those who prefer an extra kick.

Cheese Matters: The type of cheese you use can greatly affect the texture and flavor of the casserole. A Mexican cheese blend works well for its meltability and balanced flavor, but you can experiment with adding a bit of sharp cheddar or smoked cheese for a deeper taste profile.

Achieving the Perfect Bake: Covering the casserole with foil for the initial part of baking prevents the cheese from burning while allowing the inside to warm up nicely. Removing the foil towards the end allows the cheese to get that desirable golden-brown crust.

Let It Rest: As difficult as it may be to wait, letting the casserole sit for a few minutes after baking is essential. This resting period allows the layers to set, making it easier to cut into servings without the casserole falling apart.

Serving Suggestions

Accompaniments: To round out the meal, serve the casserole with a side of Mexican rice, refried beans, or a simple green salad. These sides complement the flavors of the casserole and make for a fuller meal.

Toppings Galore: Offer a variety of toppings such as diced avocados, sour cream, chopped cilantro, lime wedges, and sliced jalapeños. This allows guests to customize their plate according to their taste preferences.

For a Lighter Version: If you’re looking for a lighter meal, serve a smaller portion of the casserole over a bed of mixed greens with a lime vinaigrette. The acidity and freshness of the salad balance the richness of the casserole beautifully.

Pairing with Beverages: A cold beer or a glass of chilled sangria pairs wonderfully with the flavors of the casserole. For a non-alcoholic option, a refreshing lime or hibiscus agua fresca complements the meal without overpowering it.

Storage Tips

Cooling Down: Allow the casserole to cool completely to room temperature before storing to prevent condensation inside the storage container, which could make the casserole soggy.

Refrigerating: Store the casserole in an airtight container in the refrigerator for up to 3-4 days. To help keep it fresh, you can place a layer of plastic wrap directly on the surface of the casserole before sealing the container.

Freezing: Mexican Tortilla Casserole freezes well. Cut it into portion sizes and wrap each piece tightly in plastic wrap followed by foil. Store the wrapped pieces in a large freezer bag or an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat individual servings in the microwave, covered with a damp paper towel to keep the casserole moist. For larger portions, cover the casserole with foil and reheat in a 350°F oven until heated through. Adding a sprinkle of water or chicken broth before reheating can help prevent dryness.

Frequently Asked Questions

Can I make this casserole vegetarian? Yes, you can easily make this dish vegetarian by omitting the chicken and adding more beans, such as pinto beans or lentils, and vegetables like bell peppers and zucchini.

Is it possible to prepare this casserole ahead of time? Absolutely. You can assemble the casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if you’re starting from cold.

How can I make this casserole gluten-free? Ensure that all canned products are labeled gluten-free, and use corn tortillas, which are naturally gluten-free. Always check labels as some brands may have cross-contamination warnings.

Can I use flour tortillas instead of corn? While corn tortillas are traditional and hold up well in the casserole, you can use flour tortillas if preferred. Note that flour tortillas may become a bit softer in the casserole.

What can I do if the casserole comes out too dry? If the casserole seems dry, serving it with additional sauce or toppings like salsa, sour cream, or guacamole can help add moisture and flavor.

Mexican Tortilla Casserole

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Ingredients

2 cups of cooked shredded chicken
1 can 15 oz of black beans, drained and rinsed

1 can 15 oz of corn, drained
1 can 10 oz of diced tomatoes with green chilies, undrained
2 cups of shredded Mexican cheese blend

1 can 8 oz of tomato sauce
1 cup of chicken broth
1 teaspoon of chili powder

1 teaspoon of cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder

1/4 teaspoon of salt
1/4 teaspoon of black pepper
12 corn tortillas

Fresh cilantro chopped (for garnish)
Sour cream for serving
Avocado slices for serving

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cooked chicken, black beans, corn, diced tomatoes with green chilies, 1 cup of cheese, tomato sauce, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well to ensure everything is evenly coated with the spices and sauce.
Place a layer of corn tortillas at the bottom of the prepared baking dish, cutting them as necessary to cover the bottom. Spread half of the chicken mixture over the tortillas. Repeat with another layer of tortillas and the remaining chicken mixture. Finish with a final layer of tortillas and sprinkle the remaining cup of cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, and serve with sides of sour cream and avocado slices. Enjoy your flavorful Mexican Tortilla Casserole with family and friends!