Pioneer Woman Chicken Tortilla Casserole

Pioneer Woman Chicken Tortilla Casserole is made with rice, olive oil, diced tomatoes, garlic, onion, chili powder, paprika, cumin, chicken breasts, pinto beans, kidney beans, salsa verde, flour tortillas, corn, and Cheddar jack cheese. This cheesy Chicken Tortilla Casserole recipe creates a tasty dinner that takes about 1 hour to prepare and can serve up to 16 people.

Please Note: Making this Pioneer Woman Chicken Tortilla Casserole can be a little tricky, so you need to pay close attention. Watch the video below for help, and make sure to have all your ingredients ready and follow the recipe closely to get the best results.

Pioneer Woman Chicken Tortilla Casserole Ingredients

• 1 1/2 cups rice
• 4 tablespoons olive oil, divided
• 3 cups diced tomatoes (about 1.5 lbs or 680 grams)
• 3 cloves garlic, minced
• 1 large onion, diced
• 4 teaspoons chili powder, divided
• 2 teaspoons paprika, divided
• 2 teaspoons cumin, divided
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Kosher salt and freshly ground black pepper, to taste
• One 15-ounce can of pinto beans, drained and rinsed
• One 15-ounce can of kidney beans, drained and rinsed
• One 16-ounce jar of salsa verde
• 15 flour tortillas (8-inch)
• One 11-ounce can of corn drained
• 1 1/2 pounds grated Cheddar jack cheese
• 2 cups enchilada sauce (recipe follows or use store-bought)

Ingredients For serving:

• Sour cream
• Chopped fresh cilantro

Ingredients For Enchilada Sauce:

• 2 tablespoons olive oil
• 1/4 cup finely chopped red bell peppers
• 1/4 cup finely chopped onions
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 bouillon cube (beef, chicken, or tomato)
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon all-purpose flour
• 1/2 cup chicken stock
• One 15-ounce can of tomato sauce

How To Make Pioneer Woman Chicken Tortilla Casserole

1. Prepare Enchilada Sauce: In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add 1/4 cup finely chopped red bell peppers, 1/4 cup finely chopped onions, and 1 tablespoon minced garlic. Cook until soft, about 2 minutes. Add 2 teaspoons chili powder, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1 bouillon cube, and season with salt and pepper. Cook until the spices darken, about 2 minutes. Sprinkle in 1 tablespoon flour, stir to combine, then add 1/2 cup chicken stock and mix. Add one 15-ounce can of tomato sauce and 1 1/2 cups water. Bring to a boil and simmer until the sauce is thickened and reduced by about a third, about 10 minutes. Cool slightly and then blend until smooth.
2. Cook the Rice: While the sauce simmers, cook the rice according to the package directions. Set aside.
3. Cook Tomato Mixture: Preheat the oven to 375°F. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the diced tomatoes, minced garlic, and diced onions, cooking for 2 minutes. Stir in 2 teaspoons chili powder, 1 teaspoon paprika, and 1 teaspoon cumin; cook for another 2 minutes. Transfer to a bowl and set aside.
4. Cook Chicken: In the same skillet, add the remaining 2 tablespoons olive oil. Season the chicken with the remaining spices and salt and pepper to taste. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, about 5 minutes. Add 1 cup water, and reduce by half to form a sauce. Stir in the beans and remove from heat.
5. Assemble and Bake the Casserole: In a 9×13-inch baking dish, layer 1 cup salsa verde, followed by half the tortillas, overlapping them. Spread the cooked rice, tomato mixture, and corn. Add the chicken and bean mixture, half the cheese, and 1 cup of enchilada sauce. Repeat with the remaining tortillas, salsa verde, enchilada sauce, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes until bubbly. Let sit for a few minutes before serving.
6. Serve: Garnish the casserole with sour cream and chopped fresh cilantro. Serve hot and enjoy!

Recipe Tips

• Check the Taste: Try the sauce and tomato mix while you make them. Add less spice if you don’t want it too strong.
• Use Fresh Cheese: Grate your own cheese for the casserole. It melts better and makes the dish creamy.
• Overlap Tortillas: Make sure to overlap the tortillas when you put them in the dish. This helps every piece have some tortilla.
• Let it Sit: After baking, let the casserole sit for a bit. This helps you cut it easily and keeps everything together.
• Add Veggies: You can put more veggies like bell peppers or zucchini in the tomato mix. If you like, use black beans instead of pinto or kidney beans.

What To Serve With Chicken Tortilla Casserole

Chicken Tortilla Casserole pairs well with green salad, guacamole, refried beans, and steamed vegetables. It also can be served alongside Spanish rice, cornbread, sour cream, and salsa for a complete and delicious meal.

How To Store Chicken Tortilla Casserole

• Keep it in the Fridge: Let the casserole cool down completely. Cover it with plastic wrap or put it in a container with a lid. It stays good in the fridge for 3 to 4 days.
• Freeze for Later: If you want to keep it longer, wrap it well with foil and put it in a freezer bag or container. It can freeze for up to 2 months. Thaw it in the fridge overnight before you heat it again.

How To Reheat Leftover Chicken Tortilla Casserole

• In The Oven: Preheat the oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
• In The Microwave: Put a portion of the casserole in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
• In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the casserole to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.

Pioneer Woman Chicken Tortilla Casserole Nutrition Facts

Serving Size: 1 of 16 servings

• Calories: 350
• Total Fat: 18 g
• Saturated Fat: 9 g
• Carbohydrates: 27 g
• Dietary Fiber: 4 g
• Sugar: 5 g
• Protein: 20 g
• Cholesterol: 55 mg
• Sodium: 890 mg

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Tex Mex Chicken Casserole
• Pioneer Woman Buffalo Chicken Casserole
• Pioneer Woman Chicken Parmesan Casserole
• Pioneer Woman Jalapeno Popper Chicken Casserole
• Pioneer Woman Chicken Tater Tot Casserole