Pioneer Woman Chicken Tortilla Casserole Recipe

Pioneer Woman Chicken Tortilla Casserole is a creamy American-style dinner baked with corn tortillas, shredded chicken, and melted Monterey Jack cheese. This comforting dish uses canned green chilies and diced tomatoes to give the sauce a mild kick.

The first time I made this, I tried to skip frying the tortilla pieces and just threw them in dry. Now I always give them a quick pass in hot oil because it creates a barrier that stops them from turning into a soggy mess. If you don’t fry them, they’ll just dissolve into the sauce and you’ll lose that distinct texture that makes a casserole great.

The sour cream and heavy cream mixture is what really ties the whole thing together. It’s much richer than using just milk or a standard can of soup, and it mellows out the heat from the chilies. I’ve found that using a rotisserie chicken from the store saves a massive amount of time without losing any of the flavor.

Pioneer Woman Chicken Tortilla Casserole Ingredients

For the Tortilla Base

• 2 cups (475ml) vegetable oil, for frying
• 12 corn tortillas, cut into 1-inch (2.5cm) strips
• 1 teaspoon (5g) salt

For the Chicken Filling

• 1 tablespoon (15ml) olive oil
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 3 cups (420g) cooked chicken, shredded
• 1 can (10oz/285g) diced tomatoes with green chilies
• 1 can (4oz/115g) diced green chilies
• 1 teaspoon (2g) chili powder
• 1 teaspoon (2g) ground cumin
• 1/2 teaspoon (1g) garlic powder

For the Cream Sauce

• 1 cup (240g) sour cream
• 1/2 cup (120ml) heavy cream
• 1 cup (240ml) chicken broth
• 1/2 teaspoon (3g) salt
• 1/2 teaspoon (1g) black pepper

For the Topping

• 2 cups (225g) Monterey Jack cheese, shredded
• 1/4 cup (10g) fresh cilantro, chopped

How To Make Pioneer Woman Chicken Tortilla Casserole

• 1. Prep the oven: Heat your oven to 175°C (350°F). Lightly grease a 9×13 inch baking dish with butter or non-stick spray so nothing sticks to the sides.
• 2. Fry the tortillas: Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Drop the tortilla strips in batches and fry for about 2 minutes until they’re lightly golden and crisp.
• Drain them on paper towels and sprinkle with salt immediately. This step is vital because it prevents the corn from soaking up too much liquid and becoming mushy during the long bake.
• 3. Sauté the vegetables: Wipe out the skillet and add the olive oil over medium heat. Toss in the diced onion and bell pepper, cooking for about 5 minutes until they’re soft and the onion is see-through.
• 4. Season the chicken: Stir the shredded chicken into the skillet along with the tomatoes, green chilies, chili powder, cumin, and garlic powder. Mix everything well so the spices coat every piece of meat and let it cook for another 3 minutes.
• 5. Make the cream sauce: Whisk the sour cream, heavy cream, and chicken broth together in a medium bowl. Add the salt and pepper, stirring until the mixture is smooth and has no white lumps left.
• 6. Layer the casserole: Spread half of the fried tortilla strips in the bottom of your prepared baking dish. Pour half of the chicken mixture over the top, then drizzle with half of the cream sauce and sprinkle with half of the cheese.
• Repeat the layers one more time, ending with a thick blanket of cheese on top. This double-layering ensures you get a bit of everything in every single bite you take.
• 7. Bake the dish: Slide the dish onto the middle rack of the oven and bake for 30 minutes. You want the cheese to be bubbling and starting to turn a light brown color around the edges.
• 8. Garnish and rest: Take the casserole out of the oven and let it sit on the counter for 10 minutes. Scatter the chopped cilantro over the top right before you plan to serve it.

Recipe Tips

• Fry in small batches. If you crowd the pan with too many tortilla strips at once, the oil temperature drops and they’ll soak up grease instead of getting crisp. Work in three or four rounds to keep the oil hot.
• Use a rotisserie chicken. Picking the meat off a warm store-bought chicken gives you a mix of white and dark meat that stays juicy. It also cuts about 45 minutes of prep time off your total clock.
• Grate your own cheese. The pre-shredded stuff in bags is coated in potato starch to keep it from clumping, which prevents it from melting smoothly. Grating a block of Monterey Jack by hand makes the topping much more gooey.
• Check the salt. Since canned tomatoes and chicken broth vary so much in saltiness, taste your chicken mixture before you add the extra salt to the cream sauce. You might find you don’t need the full amount.
• Prep ahead for parties. You can assemble the entire dish up to 24 hours in advance and keep it in the fridge. Just add an extra 10 minutes to the baking time if you’re putting it in the oven cold.
• Save the cilantro for last.Adding fresh herbs before baking just makes them turn black and lose their bright flavor. Always wait until the dish is out of the oven to add that final green garnish.

What To Serve With Chicken Tortilla Casserole

A simple green salad with a lime vinaigrette or some sliced avocado works perfectly here. Since the casserole is quite heavy and creamy, you really need something bright and acidic to balance out the richness of the cheese.

Mexican street corn or a side of black beans with garlic would also be great choices. If you want a bit more crunch, serving extra tortilla chips and a bowl of fresh salsa on the table is a hit.

How To Store Chicken Tortilla Casserole

• Fridge: Keep any leftovers in an airtight container for up to 4 days. Make sure the dish has cooled down to room temperature before you seal the lid to prevent condensation from making the top soggy.
• Reheat: The oven is the best way to keep the edges crisp, so put a portion in at 150°C (300°F) for about 15 minutes. You can use a microwave for 2 minutes if you’re in a hurry, but the tortillas will get much softer.
• Freeze: This casserole freezes well for up to 3 months if you wrap it tightly in foil and plastic wrap. Thaw it completely in the fridge overnight before reheating so the center gets hot without burning the cheese.

Pioneer Woman Chicken Tortilla Casserole Nutrition Facts

Per serving (1 of 8):

• Calories: 540 kcal
• Protein: 28g
• Fat: 38g
• Carbohydrates: 22g
• Sugar: 4g
• Sodium: 890mg

FAQs

Can I use flour tortillas for Pioneer Woman Chicken Tortilla Casserole instead of corn?

No, flour tortillas tend to turn gummy and pasty when they’re baked in a cream sauce like this. Stick with corn tortillas because they hold their shape better and give the dish its traditional flavor.

How do I stop my Pioneer Woman Chicken Tortilla Casserole from being too watery?

Make sure you don’t drain the canned tomatoes too much, but also don’t add extra broth beyond what’s called for. Frying the tortillas first is the most effective way to keep the structure of the dish from breaking down.

Is this Pioneer Woman Chicken Tortilla Casserole spicy?

It has a very mild heat from the green chilies, but it’s generally safe for people who don’t like spicy food. If you want it hotter, you can add some chopped jalapeños or a spoonful of cayenne pepper to the chicken.

Can I make this dish vegetarian?

Yes, you can swap the chicken for two cans of black beans and use vegetable broth in the sauce. Just make sure to rinse the beans thoroughly so they don’t turn the cream sauce a grey color.

Can I skip the heavy cream?

You can use whole milk if you’re out of heavy cream, but the sauce won’t be nearly as thick or rich. If you make that swap, you might need to add a tablespoon of flour to the veggie sauté to help the liquid thicken up.

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Quesadillas Recipe
• Pioneer Woman Chicken Fingers Recipe
• Pioneer Woman Chicken Fajitas Recipe