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
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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

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