This chicken tortilla casserole is a delicious and easy-to-make dish that’s perfect for weeknight dinners or potluck gatherings. It’s made with shredded chicken, corn tortillas, green chilis, and a creamy sauce that’s flavored with spices like cumin.
I love Food Network dearly and I thought the decision they made with Paula Deen was a little unfair and now Smithfield is doing the same thing. People make mistakes and she apologized. Robert Irvine lied on his resume but they hired him back on later. I hope that is what the Food Network decides to do with Paula Deen. I know some people are going to the extreme of boycotting the Food Network. I can’t put myself to do that, because there are so many shows that I like to watch on that network.
Trisha Yearwood is starting to grow on me. Her food is really good and I just loved this casserole she made on her show this weekend. I would definitely make this again but use substitutes like soy milk for the gravy. Sorry this dish didn’t turn out so pretty in the picture, but don’t be fooled by the picture. It was pretty damn good!
If you like Trisha Yearwood please try Trisha Yearwood’s Chicken Tortilla Soup, Trisha Yearwood’s Blueberry Pancakes, Key Lime Pie, or Chicken Tortilla Casserole.
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Ingredients Needed for Tortilla Casserole
- Skinless chicken breasts–They’re lean and quick-cooking and always come out juicy and tender. Use an instant-read thermometer to make sure that the chicken is not over cooked. When reading labels for chicken breasts try to find ones that say Organic or Free Range.
- Chicken Gravy,recipe follows
- Canned green chiles,chopped and drained
- Medium onion,finely chopped (yellow or white)
- Garlic,minced–Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Sour cream–can sub Greek Yogurt
- Cumin–Is a member of the parsley family. It is a dried seed that is made from a plant called Cuminum cyminum.
- All-purpose flour is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes,including bread,cakes,cookies,and pastries.
- Chicken stock–The best type of chicken stock to use is one that is homemade. For canned stock,I look for ones that say reduced sodium or fat free.
- Milk –Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Chicken Tortilla Casserole
Step 1 Add the chicken to a large stockpot,cover with water and add a large pinch of salt. Bring to a boil and cook until tender,about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle,shred the chicken and set aside. Reserve 3 ⅓ cups of the broth (1 cup is for the chicken gravy,supplement with boxed stock if you don’t have enough.)
Step 2Preheat the oven to 350 degrees F. Spray a 13-by 9-inch baking dish with cooking spray.
Step 3In a large saucepan,combine 2 ⅓ cups of the reserved broth,the Chicken Gravy,green chiles,onions,garlic,sour cream,cumin,salt and pepper. Bring the mixture to a boil,stirring constantly. Remove from the heat.
Step 4Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture,and then top with 1 cup shredded chicken and ½ cup of the Cheddar. Repeat this layer three more times,ending with cheese. Spread any remaining mixture over the cheese.
- For Gravy:
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat,whisking constantly,until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens,after about 5 minutes,whisk in some salt and pepper.
- Divide casserole into 12 equal slices. Serving Size:1 slice.
Chicken Casserole Tips
Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
If you don’t want to make your own shredded cooked chicken,use some rotisserie chicken that’s already been pre shredded. Then you can just add it to the gravy mixture and skip a step.
Garnish with green onions or scallions on top.
Other Recipes to Try
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Trisha Yearwood’s Chicken Tortilla Casserole
Prep Time:30 min
Cook Time:1 hr 15 min
Total Time:1 hr 45 min
Yield:12 1x
Category:Easy
Method:Oven
Cuisine:Mexican
Description
Trisha Yearwood’s Chicken Tortilla Casserole
- 4boneless,skinless chicken breasts
- Salt
- Chicken Gravy,recipe follows
- 1 cupcanned green chiles,chopped and drained
- 1medium onion,finely chopped
- 1clove garlic,minced
- 1 cupsour cream
- ½ teaspooncumin
- ½ teaspoonsalt
- ¼ teaspoonpepper
- Cooking spray
- Twenty-four 6-inch corn tortillas
- 3 cupsshredded Cheddar
- 6 tablespoonsbutter
- 6 tablespoonsall-purpose flour
- 1 cupchicken stock
- 1 cupmilk
- Salt and pepper
Instructions
- Add the chicken to a large stockpot,cover with water and add a large pinch of salt. Bring to a boil and cook until tender,about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle,shred the chicken and set aside. Reserve 3 ⅓ cups of the broth (1 cup is for the chicken gravy,supplement with boxed stock if you don’t have enough.)
- Preheat the oven to 350 degrees F. Spray a 13-by 9-inch baking dish with cooking spray.
- In a large saucepan,combine 2 ⅓ cups of the reserved broth,the Chicken Gravy,green chiles,onions,garlic,sour cream,cumin,salt and pepper. Bring the mixture to a boil,stirring constantly. Remove from the heat.
- Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture,and then top with 1 cup shredded chicken and ½ cup of the Cheddar. Repeat this layer three more times,ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
- For Gravy:
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat,whisking constantly,until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens,after about 5 minutes,whisk in some salt and pepper.
- Divide casserole into 12 equal slices. Serving Size:1 slice.
Notes
My WW Personal Points:14 Click here to see in recipe builder(will have to log in)
