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Pioneer Woman Chicken Tortilla Casserole

Pioneer Woman Chicken Tortilla Casserole - recipe card
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This hearty chicken tortilla casserole layers tender shredded chicken, sautéed peppers and onions, a creamy tomato sauce, and crispy tortilla chips, all crowned with melted Monterey Jack cheese. It’s a comforting Southwestern-style main course that comes together in about 45 minutes and bakes into a golden, bubbling casserole perfect for family dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 (10-ounce) can diced tomatoes with green chilies (e.g., Ro-Tel), undrained
  • 1/2 cup sour cream, full-fat
  • 1/2 cup chicken broth, low-sodium
  • 3 cups cooked chicken breast, shredded (about 12 oz / 340 g)
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup), divided
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup), divided
  • 3 cups tortilla chips, lightly crushed (about 4 oz / 113 g)
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1/4 cup sliced black olives (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (or similar 2-quart casserole dish) with olive oil or nonstick spray so the casserole doesn’t stick.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and bell pepper, and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and the pepper softens. The vegetables should sizzle gently, but not brown—if they start to color, reduce the heat slightly.
  3. Add the minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Stir constantly for 30-60 seconds, until the spices are fragrant—you should smell the cumin and paprika blooming, but be carful not to let the garlic burn (it turns bitter).
  4. Pour in the can of diced tomatoes with green chilies (undrained). Stir to combine, then add the sour cream and chicken broth. Stir until the sauce is smooth and creamy. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly. Taste and adjust salt if needed.
  5. Turn off the heat and fold in the shredded cooked chicken, half of the Monterey Jack cheese, and half of the cheddar cheese. Stir until the chicken is evenly coated in the sauce and the cheese begins to melt.
  6. In the prepared baking dish, spread half of the crushed tortilla chips in an even layer. Spoon half of the chicken mixture over the chips, spreading it to the edges.
  7. Top with the remaining tortilla chips, then spoon the remaining chicken mixture over them, again spreading evenly.
  8. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the top of the casserole. This creates a golden, bubbly crust when baked.
  9. Bake the casserole uncovered for 25-30 minutes, or until the cheese is fully melted and bubbly, and the edge is lightly browned. If you insert a knife into the center, it should come out hot—about 165°F (74°C) for the chicken. Let it rest for 5 minutes on a cooling rack before serving—this allows the layers to set so the casserole doesn’t fall apart when you scoop it.
  10. Garnish with fresh chopped cilantro and optional sliced black olives before serving. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave on high for 1-2 minutes, or place the casserole in a 350°F (175°C) oven for 15 minutes until hot. This casserole freezes well for up to 3 months—assemble the casserole, cover tightly with foil, and freeze before baking; bake from frozen at 350°F (175°C) for 50-60 minutes, adding 5-10 minutes if needed. If you prefer a crunchier chip layer, add the top half of the tortilla chips 10 minutes before the end of baking instead of baking them in the full time. No pork products are used in this recipe.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-tortilla-casserole-recipe/