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Pioneer Woman Chicken Tortilla Casserole

Pioneer Woman Chicken Tortilla Casserole
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This casserole is essentially a Tex-Mex version of lasagna, with tortillas replacing pasta. Layers of chicken, beans, cheese, and sauce bake into a dish that’s cheesy, satisfying, and full of flavor. It’s quick to prepare and guaranteed to become a regular on your dinner rotation.

Ingredients

Scale

  • 3 cups cooked, shredded chicken (rotisserie chicken works well)

  • 10 small flour or corn tortillas, cut into halves or quarters

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) diced tomatoes with green chilies

  • 1 can (10 oz) cream of chicken soup

  • 1 cup sour cream

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 2 teaspoons taco seasoning (or homemade)

  • 3 cups shredded cheddar or Mexican blend cheese

  • 2 tablespoons olive oil

  • Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Prepare the sauce

In a skillet, heat olive oil and sauté onions and garlic until softened. Stir in cream of chicken soup, sour cream, diced tomatoes, and taco seasoning. Simmer for 5 minutes until thickened.

Step 2: Layer the casserole

Grease a 9×13-inch baking dish. Spread a thin layer of sauce on the bottom. Arrange tortilla pieces over the sauce, followed by shredded chicken, beans, and cheese. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.

Step 3: Bake until bubbly

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and slightly golden.

Step 4: Rest and serve

Allow the casserole to rest for 5–10 minutes before slicing. Garnish with fresh cilantro and serve warm with salsa or guacamole.

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