Mexican Chicken Tortilla Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 257.1
  • Total Fat: 8.3 g
  • Cholesterol: 45.2 mg
  • Sodium: 1,091.3 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 19.4 g

View full nutritional breakdown of Mexican Chicken Tortilla Casserole calories by ingredient


This recipe is originally from with some very minor changes This recipe is originally from with some very minor changes
Number of Servings: 12


    1 tablespoon grassfed butter
    1 large yellow onion, small dice
    3 cloves of garlic, minced
    2 teaspoons ground cumin
    1/2 teaspoon dried oregano
    1 (14.5 ounce) cans diced tomatoes, pureed in a blender or food processor
    1/2 cup of your favorite salsa
    3/4 teaspoon kosher salt, or more
    several turns of the black pepper grinder
    2 (15 ounce) cans black beans, drained and rinsed
    2 cooked chicken breast, shredded
    8 - 10 corn tortillas
    8 ounces Monterey Jack cheese, grated


Preheat the oven to 350F.
Heat the butter in a large skillet over medium low heat. Add the onion and cook until translucent, 5 - 8 minutes.
Add garlic and cook until fragrant, about one minute.
Stir in cumin and oregano and cook several minutes.
Add tomatoes, salsa, salt, and pepper. Bring to a boil and reduce to a simmer for 5 minutes.
Stir in black beans and chicken. Heat through. Taste and adjust seasoning as needed
Spread 1/3 of the chicken and bean mixture into the bottom of a 3 1/2-quart casserole dish. Top with 4 - 5 tortillas and half of the cheese.
Add another third of the chicken and bean mixture and top with 4 - 5 tortillas.
Put final third of the chicken and black mean mixture on top of the tortillas. Top with the remaining cheese.
Cover and bake for 40 - 45 minutes. Uncover and bake for another 10 minutes, until edges are bubbly.
Let stand for 5 minutes before serving.

Serving Size: Makes 12 Servings