Chicken Tortilla Casserole

This layered casserole combines seasoned chicken, beans, corn, tortillas, and a creamy tomato-chile sauce. The original title used a derogatory phrase, so the rebuilt article uses a clear, respectful name that describes the dish. Cutting the tortillas to fit and keeping the sauce moderately thick produces defined layers instead of a wet filling.

Equipment and timing

10-inch skillet
Large mixing bowl
9-by-13-inch baking dish
Foil and instant-read thermometer

Yield: 8 servings
Preparation: 20 minutes
Baking: 35 minutes
Resting: 10 minutes

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fine salt
2 cups cooked shredded chicken
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 can (10 ounces) red enchilada sauce
1 cup plain Greek yogurt
8 corn tortillas
2 cups shredded Monterey Jack cheese, divided
2 scallions, sliced

Method

Heat the oven to 375°F/190°C. Lightly oil the baking dish.
Heat olive oil in the skillet over medium heat. Cook onion and bell pepper for 5 to 6 minutes, until softened. Add garlic, chili powder, cumin, and salt; stir for 30 seconds.
Remove the skillet from the heat. Stir in chicken, beans, and corn. In a bowl, whisk enchilada sauce and yogurt until smooth.
Spread 1/2 cup sauce across the dish. Arrange four tortillas over it, tearing them as needed to cover gaps. Add half the chicken mixture, 1/2 cup sauce, and 3/4 cup cheese. Repeat with the remaining tortillas, chicken mixture, and sauce. Finish with the remaining cheese.
Cover with foil and bake 20 minutes. Uncover and bake 12 to 15 minutes more, until bubbling at the edges and the center reaches 165°F/74°C. Rest 10 minutes and garnish with scallions.

Layering cues and troubleshooting

Drain the beans thoroughly and thaw the corn before measuring; extra packing liquid can make the bottom layer soggy. The vegetable mixture should look moist but should not leave liquid in the skillet. Let it cool for several minutes before adding the yogurt sauce so the dairy does not separate.

Torn tortillas are useful rather than a flaw: overlap them slightly and fill exposed corners to create an even layer. If the cheese browns before the center is hot, replace the foil loosely. Resting allows the tortillas to absorb sauce and makes squares easier to lift. A center temperature of 165°F/74°C is the dependable reheating endpoint for the cooked chicken filling.

Substitutions and serving

Cooked turkey can replace chicken in the same amount. Pinto beans work in place of black beans, and a green enchilada sauce gives the casserole a brighter chile flavor. Flour tortillas are softer and may produce less-defined layers, but can be used if corn tortillas are unavailable. Add sliced jalapeño at the table for adjustable heat.

Serve with shredded lettuce, diced tomato, lime wedges, or a simple cabbage slaw. Keep watery toppings out of the baking dish and add them after each portion is plated.

Storage

Refrigerate leftovers within 2 hours in shallow covered containers and use within 4 days. Reheat individual portions to 165°F/74°C. Freeze cooled portions airtight for up to 2 months. Thaw overnight in the refrigerator, then cover while reheating so the tortillas do not dry out.