Chicken Chili Tortilla Casserole

This chicken chili tortilla casserole is like enchiladas made easier by layering the “filling” with corn tortillas and topping each layer with cheese. It is assembled, with apologies to all Italians: lasagna style. 

We love enchiladas at our house so I’ve been known to make ones with beef, chicken with chorizo and even a mix of chicken and black beans. If you need a vegetarian version, I can highly recommend my cheesy bean enchilada recipe made with pintos and vegetarian refried beans. Topped with jalapeños and black olives it is as pretty as it is tasty. You won’t even miss the meat, I promise. 

The only reason I don’t make enchiladas more is the messy hassle of saucing the tortillas to soften and then filling them. This casserole avoids that whole palaver.

That said, the chicken chili is also delicious on its own. :) 

Chicken Chili Tortilla Casserole

In the US, unlike in most of the world where chili powder is literally just ground chili peppers, chili powder is a spice mix made with (at least in the McCormick brand powder) toasted whole ripe chili peppers, cumin, oregano, garlic and salt. To make it clear, I’m going to call it chili (seasoning) powder in the ingredients list below. 

Ingredients

1 lb or 450g trimmed chicken breasts

fine sea salt

freshly ground black pepper

2 tablespoons canola or other light oil, plus extra for the baking dish

1/2 small onion, finely chopped

1/2 green pepper, finely chopped

1-2 fresh jalapeños, finely chopped

3 tablespoons chili (seasoning) powder (see note above)

1 1/2 teaspoons ground cumin

1/2 teaspoon smoked paprika

1 can (14.5 oz or 411g) small dice tomatoes with green chili peppers

1 tablespoon tomato paste

14 fresh corn tortillas

8 oz or 225g extra sharp cheddar or a blend of cheeses, grated

Optional garnish:

sliced fresh jalapeños

Method

Cut the chicken into small pieces. I like to put my hand on the breasts and cut them in two through the middle so the pieces are thinner, then cut them into small cubes. You can just kinda chop it up with a sharp knife, if you prefer. 

Season the chicken pieces with a good sprinkle of salt and a few generous grinds of black pepper. 

Warm the oil in a large pot and then sautéed the chopped vegetables in the oil until softened, about five minutes. 

Add in the chili powder, cumin and paprika and give the whole thing a good stir. Cook for another two minutes, then add in the chicken. Stir well to coat the chicken with the seasonings. 

Cook for another few minutes then add in the canned tomatoes and the tomato paste then using the tomato can as a measuring vessel, add a full can of water. 

Bring to a slow boil then reduce the heat and simmer for 30 minutes, covered. 

Preheat your oven to 350°F or 180°C. 

Grease the bottom of a casserole dish with a little oil and cover it with a layer of corn tortillas, cutting them to make them fit. I chose this ridiculously shaped pan so it got a little more complicated than necessary. (Another wedding gift from 25 years ago, it matches the quiche dish.) 

Spoon over 1/3 third of the chicken chili and sprinkle on 1/3 of the cheese. 

Cover this with another layer of corn tortillas, another 1/3 of the chicken chili and 1/3 of the cheese. 

Repeat with another layer of tortillas, the balance of the chicken and the balance of the cheese. Rip a couple of tortillas into pieces and strew them decoratively over the casserole. (This step is not strictly necessary but I like the crunch that they add to the top.)

Cover with foil and bake in your preheated oven for 30 minutes. Remove the foil and cook for an additional 10-15 minutes or until the top is browned. 

Leave to cool for about 10 minutes before garnishing with sliced fresh jalapeños, if using, and cutting the casserole into squares to serve. 

Enjoy!

Today I’m joining my Baking Blogger friends who are sharing Mexican recipes. Check them out below. I know mine isn’t in any way authentically Mexican but I hope it is close enough to qualify. Many thanks to our host and organizer, Sue from Palatable Pastime. 

• Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
• Bolillos from Culinary Adventures with Camilla
• Capirotada de Leche from Palatable Pastime
• Cheesy Corn Dip from Magical Ingredients
• Chicken Chili Tortilla Casserole from Food Lust People Love
• Creamy Caramel Flan from Making Miracles
• Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
• Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
• Telera Rolls from Karen's Kitchen Stories

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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