Chicken Tortilla Casserole

Chicken Tortilla Casserole

Recipe by Pat RamseyCourse: MainCuisine: Tex-MexDifficulty: Easy


Prep time


Cooking time



When Texas winters actually turn cold, chicken tortilla soup is one of the best meals for warming up. Everything you love about Tex-Mex – chili, spices, cheese, fresh veggies – but in a soup! I’ve turned chicken tortilla soup into tacos, but being mid-January, as I’m typing this, a nice warm casserole would be better. Adding rice, reduce the liquid, and finish in the oven – it’s a casserole!


  • 2 cups cooked rice (I like the Texmati rice blend)

  • 8-10oz cooked fajita chicken meat

  • 1 tomato, diced

  • 1/2 onion, chopped

  • 1/2 small bell pepper, chopped

  • 1 small serrano, seeds removed, diced

  • 2 cloves garlic, minced

  • 1/2 cup corn, drained

  • 1/2 cup cream

  • 3/4 cup shredded cheese (asadero, chedder, monterey jack, or a mix)

  • 1 cup tortilla strips

  • 1/2 cup shredded cheese (asadero, monterey jack)

  • 1/2 lime

  • 1/4 cup chopped cilantro

  • 2Tbsp olive oil

  • Spice Mix
  • 2 Tbsp chipotle powder

  • 2 Tbsp cumin

  • 2 Tbsp smoked paprika

  • 1 Tbsp chili powder

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1 tsp pepper


  • Warm a 5-6 quart pot over medium heat
  • Add the olive oil, then the onions, bell pepper, corn, garlic, and serrano
  • Cook 5-6 minutes or until the onions start to soften and turn translucent
  • Add tomatos, cook for 2 to 5 minutes
  • Reduce heat to low, add spices, chicken, 3/4 cup of cheese, and cream. Add juice from the lime and mix well. Taste, adjust spices as needed. Add water if mixture is thick and moisture is not evident
  • Pour everything into a 13 by 9 glass baking pan
  • Cover with foil, bake for 20 minutes
  • At 20 minutes, remove foil, sprinkle tortilla strips and remainder of cheese
  • Return to oven, bake for up to 10 additional minutes
  • Remove, serve, garnish with chopped cilantro


  • If you have an HEB in your area, they make a fantastic Chicken Tortilla Soup kit which is where I originally found this recipe. I’ve modified it some, as I think the rice has to be pre-cooked and I’ve varied the ratios of some ingredients.
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