This Chicken Tortilla Casserole is a one-dish skillet meal that you can have on your dinner table in no time. It’s a little spicy, a lot cheesy, and full of crushed tortilla chips!
I know I’m stating the obvious here, but just about everyone (those with young children, at least) is busy adjusting to the back to school routine. That means your mind is likely on early bedtimes and early wake-ups, packing lunches, homework, and keeping schedules straight. What you’re probably not too interested in at the moment are complicated dinner recipes. I know I’m not.
I’ve got your dinner needs covered with this Chicken Tortilla Casserole. You can have this skillet casserole on your table in no time. The best part of this casserole is the tortilla chips that get cooked into the chicken mixture. And the cheesy topping. Melty cheese on top of tortilla chips? That’s good stuff right there.
Learn more about my Time-Saving Healthy Family Meal Plan.
If you want to turn this into a meatless meal, you can sub black beans in for the chicken. That would make this casserole even quicker, since you wouldn’t have to bother with cooking the chicken. The recipe calls for adding minced chipotle peppers in adobo, but be warned that will make this casserole pretty spicy. If you’re serving this to kids who are not into a lot of spice, I would add only a tiny bit of chipotle, or leave it out completely.
- 2 boneless, skinless chicken breasts
- 2 tbsp. olive oil
- 1 large shallot, minced (about 3 tbsp.)
- 2 garlic cloves, minced
- 1 tbsp. minced chipotle peppers in adobo sauce
- About 2 cups chicken broth
- 5 cups tortilla chips, broken into pieces
- 1 cup canned corn
- 1 tomato, cored, seeded, and chopped, plus more for garnish
- 4 ounces sharp cheddar or Pepperjack cheese, shredded (1 cup)
- 2 tbsp. chopped fresh cilantro
- Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the chicken and cook on both sides until golden-brown, about 5-7 minutes total. Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add the remaining tablespoon oil, shallot, garlic, chipotle, and ¼ teaspoon salt, and cook until fragrant, about 30 seconds. Add the broth and scrape up the browned bits; bring to a simmer.
- Stir in half of the tortilla chips. Nestle the chicken into the broth and cook until cooked through (165 degrees F on an instant-read thermometer), about 10-15 minutes. Transfer chicken to a cutting board, let cool slightly, and then shred or chop into bite-sized pieces.
- Meanwhile, preheat the broiler and adjust oven rack to about 6 inches below the heat source.
- Return chopped chicken to the skillet along with the corn, tomato, ½ cup cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened. Remove pan from the heat.
- Sprinkle the remaining cheese on top of the casserole and broil until cheese is melted and browned, 2-3 minutes. Allow to cool for about 5 minutes. Garnish with remaining cilantro and additional chopped tomato and serve.