Chicken Tortilla Casserole
The best healthy chicken tortilla casserole from scratch! This easy layered casserole is loaded with cheese, veggies, and juicy chicken.
Foto: Well Plated
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts*
- 2 teaspoons extra-virgin olive oil
- 1 large onion (chopped)
- 1 medium green bell pepper (cored and chopped)
- 1 medium red bell pepper (cored and chopped)
- 1 medium jalapeno (cored and diced)
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 can tomato sauce ((28 ounces))
- 1 1/2 cups chicken stock
- 3 tablespoons jalapeno hot sauce (such as Tabasco, plus additional for serving)
- 18 (6-inch) corn tortillas
- 2 cups freshly grated Monterey Jack cheese ((8 ounces))
- Optional for serving: (salsa, sliced avocados, lime juice, plain Greek yogurt (or sour cream), chopped fresh cilantro)
Steps
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Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with baking spray.
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If needed, cook and shred chicken according to these easy steps.
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Heat the olive oil in a large, deep skillet over medium-high, then add the onion, green bell pepper, red bell pepper, and jalapeno. Saute until the veggies are tender, about 10 minutes.
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Add the garlic, cumin, oregano, salt, and pepper and cook until fragrant, about 30 seconds.
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Add the tomato sauce, chicken stock, and jalapeno hot sauce, then stir to combine. Let the sauce simmer for 12 minutes.
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To assemble the casserole, spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange 6 tortillas on top to cover the sauce, overlapping as needed.
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Top with 1/3 of the chicken and 1/2 cup of cheese.
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Spread 1/3 of the remaining sauce over the top, then repeat the process twice more.
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Finish by sprinkling the last 1/2 cup of the cheese over the top then cover the pan with foil.
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Bake for 35 minutes. Remove the foil, return the pan to the oven, then bake for 10 additional minutes, until the casserole is hot and bubbly and the cheese is melted. Let rest 5 minutes. Serve hot with desired toppings.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (12% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken breasts* | 0.5 pounds | - | - |
| extra-virgin olive oil | 2 teaspoons | - | - |
| large onion | 1 | - | - |
| medium green bell pepper | 1 | - | - |
| medium red bell pepper | 1 | - | - |
| medium jalapeno | 1 | - | - |
| garlic | 2 cloves | - | - |
| ground cumin | 2 teaspoons | Rp 70.000/kg | Rp 14.000 |
| dried oregano | 1 teaspoon | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| ground black pepper | 0.25 teaspoon | - | - |
| can tomato sauce | 1 | Rp 12.000/kg | Rp 1.200 |
| chicken stock | 0.5 cups | - | - |
| jalapeno hot sauce | 3 tablespoons | - | - |
| 18 | - | - | |
| freshly grated Monterey Jack cheese | 2 cups | - | - |
| Optional for serving | - | - | - |
*Estimated market prices, may vary by region
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