Pioneer Woman Chicken Tortilla Casserole

Pioneer Woman Chicken Tortilla Casserole layers seasoned chicken with rice, pinto and kidney beans, diced tomatoes, corn, and melted Cheddar Jack cheese between flour tortillas. This Tex-Mex casserole feeds a crowd and takes about 1 hour and 30 minutes.

Ree Drummond shared this recipe on Food Network during The Pioneer Woman episode “Fired Up,” crediting her friend Pastor Ryan for inspiring the original version. She builds it like a lasagna, stacking ten layers of tortillas, filling, and cheese in a 9×13 inch dish.

After cooking the chicken, add a cup of water to the skillet and boil it until the liquid reduces by half. That concentrated sauce coats the chicken and beans so the filling holds together instead of turning watery once the casserole bakes.

Pioneer Woman Chicken Tortilla Casserole

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 20 minutesTotal time:1 hour 20 minutesServings:12-16 servingsCalories:520 kcal Best Season:Available

Description

A Tex-Mex layered bake loaded with spiced chicken, two kinds of beans, rice, corn, diced tomatoes, and a double dose of salsa verde and red enchilada sauce under a thick blanket of melted Cheddar Jack. Inspired by Ree’s friend Pastor Ryan.

Ingredients

Casserole:

• 1 1/2 cups rice
• 4 Tbsp olive oil, divided
• 3 cups (450g) diced tomatoes, about 5 to 7 tomatoes
• 3 cloves garlic, minced
• 1 large onion, diced
• 4 tsp chili powder, divided
• 2 tsp paprika, divided
• 2 tsp cumin, divided
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Kosher salt and freshly ground black pepper
• 1 (15 oz / 425g) can pinto beans, drained and rinsed
• 1 (15 oz / 425g) can kidney beans, drained and rinsed
• 1 (16 oz / 475ml) jar salsa verde
• 12 to 18 flour tortillas, depending on size
• 1 (11 oz / 310g) can corn, drained
• 1 1/2 lbs (680g) grated Cheddar Jack cheese
• Sour cream, for serving
• Chopped fresh cilantro, for serving

Enchilada Sauce:

• 2 Tbsp olive oil
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 Tbsp finely chopped garlic
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 beef, chicken, or tomato bouillon cube
• Kosher salt and freshly ground black pepper
• 1 Tbsp all-purpose flour
• 1/2 cup (120ml) chicken stock
• 1 (15 oz / 425ml) can tomato sauce

Instructions

1. Cook the rice according to the package directions. Set aside.
2. Preheat the oven to 375F (190C).
3. Make the enchilada sauce. Heat 2 Tbsp olive oil in a medium saucepan over medium heat. Add the red bell pepper, onion, and garlic. Cook until soft, about 2 minutes. Add 2 tsp chili powder, 1 tsp cumin, cayenne, bouillon cube, salt, and pepper. Cook until the spices darken and release their flavors, about 2 minutes. Sprinkle in 1 Tbsp flour, stir, and cook 1 minute more. Add the chicken stock and stir until thickened. Add the tomato sauce and 1 1/2 cups (360ml) water. Bring to a boil and cook until reduced by about a third, 5 to 10 minutes. Let cool slightly, then blend until smooth with an immersion blender. Set aside.
4. Cook the tomato mixture. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the diced tomatoes, garlic, and onion. Cook for 1 to 2 minutes. Add 2 tsp chili powder, 1 tsp paprika, and 1 tsp cumin. Stir and cook another 1 to 2 minutes to release the flavors. Transfer to a bowl and set aside.
5. Cook the chicken. Heat the remaining 2 Tbsp olive oil in the same skillet. Add the chicken pieces with the remaining 2 tsp chili powder, 1 tsp paprika, 1 tsp cumin, and salt and pepper. Cook until deep golden brown and done in the middle, 4 to 5 minutes. Add 1 cup (240ml) water and stir to create a sauce. Boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans. Set aside.
6. Layer the casserole. Pour half the jar of salsa verde (about 1 cup) into the bottom of a 9×13 inch baking dish. Layer half the tortillas on top, overlapping the edges. Spoon the rice over the tortillas, then spread the tomato mixture over the rice. Sprinkle the corn over the tomatoes. Add the chicken and bean mixture. Sprinkle half the cheese on top. Pour half the enchilada sauce over the cheese.
7. Add the second layer. Place the remaining tortillas over the cheese. Pour the rest of the salsa verde and enchilada sauce over the tortillas. Top with the remaining cheese.
8. Bake. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot, bubbly, and golden on top, 15 to 20 minutes more.
9. Rest and serve. Let sit a few minutes so the casserole holds together when sliced. Serve with sour cream and chopped cilantro.

Keywords:Chicken Tortilla Casserole, Pioneer Woman Chicken Tortilla Casserole, Food Network, Ree Drummond

FAQs

Why does Ree split the spices between the tomato mixture and the chicken?

Half the chili powder, paprika, and cumin goes into the tomatoes and the other half goes into the chicken. This gives each layer its own seasoning so you taste spice throughout the casserole, not just in one spot. If you dump all the spices into one component, the other layer comes out flat.

Cooking each batch of spices separately in hot oil also blooms them, which releases more flavor than just stirring raw spices into a filling. Two minutes of sizzling does more than a tablespoon of extra powder.

Why make a homemade enchilada sauce instead of using store-bought?

Ree’s scratch sauce uses red bell pepper, bouillon, and cayenne, which gives it a deeper flavor than most canned versions. You simmer it down by a third so it coats the tortilla layers without making them soggy. The reduced sauce clings where a thin store-bought one would pool at the bottom.

That said, Ree notes you can substitute 2 cups of store-bought red enchilada sauce if you’re short on time. The casserole still works, just with a slightly thinner sauce layer between the tortillas and cheese.

Why add water to the chicken skillet and then boil it down?

That cup of water picks up all the browned bits and spices stuck to the skillet, turning them into a concentrated sauce as it reduces by half. The thick sauce coats every piece of chicken and binds the beans into the filling so nothing shifts around during baking.

Without this step the chicken layer stays dry and loose. The beans roll to the edges and the filling doesn’t hold together when you cut a portion. Two minutes of boiling makes a big difference in the final texture.

Can you assemble this casserole the night before and bake it the next day?

You can layer everything in the dish, cover tightly with foil, and refrigerate overnight. Pull it out about 30 minutes before baking to take the chill off. Keep the foil on for the first 20 minutes, then remove it and bake until bubbly and golden.

Starting from cold may add 5 to 10 extra minutes of bake time. Check the center with a knife. If it’s hot all the way through and the cheese on top is browned and bubbling at the edges, it’s ready to rest and serve.

What is the best way to reheat leftover chicken tortilla casserole?

Cut portions and reheat in a 350F (180C) oven for 10 to 15 minutes until heated through. The oven keeps the cheese melted and the tortilla edges slightly crisp, while the microwave tends to make the whole thing rubbery. Cover loosely with foil so the top doesn’t dry out.

Leftovers keep in an airtight container in the fridge for up to four days. The tortilla layers soften overnight as they absorb the sauce, so the slices won’t hold their shape as cleanly on day two. The flavor stays just as good.