Description
Pioneer Woman Chicken Tortilla Casserole brings Tex-Mex comfort to dinner tables with layers of shredded chicken, zesty sauce, and melted cheese. Hearty and satisfying, this dish delivers classic southwestern flavors that comfort and delight you.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bouillon cube (beef, chicken, or tomato)
Primary Ingredients:
- 1 ½ cups rice
- 3 cups diced tomatoes (about 1.5 pounds or 680 grams)
- 1 15-ounce can of pinto beans, drained and rinsed
- 1 15-ounce can of kidney beans, drained and rinsed
- 1 16-ounce jar of salsa verde
- 1 11-ounce can of corn, drained
- 15 flour tortillas (8-inch)
- 1 ½ pounds grated Cheddar jack cheese
- 1 15-ounce can of tomato sauce
Seasonings and Additional Ingredients:
- 4 tablespoons olive oil, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced garlic
- 1 large onion, diced
- ¼ cup finely chopped red bell peppers
- ¼ cup finely chopped onions
- 4 teaspoons chili powder, divided
- 2 teaspoons chili powder
- 2 teaspoons paprika, divided
- 2 teaspoons cumin, divided
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- ½ cup chicken stock
- Kosher salt and freshly
Instructions
- Create the enchilada sauce by heating 2 tablespoons (30 milliliters) olive oil in a medium saucepan over medium heat. Sauté finely chopped red bell peppers, onions, and minced garlic until softened, approximately 2 minutes.
- Incorporate chili powder, cumin, cayenne pepper, and crumbled bouillon cube into the vegetable mixture. Season with salt and pepper, cooking until spices deepen in color, about 2 minutes.
- Sprinkle flour into the pan, stirring thoroughly to combine. Gradually pour in chicken stock (120 milliliters) and tomato sauce, followed by water (360 milliliters).
- Bring the sauce to a rolling boil, then reduce heat and simmer until thickened and reduced by one-third, approximately 10 minutes. Allow to cool slightly, then puree until smooth using a blender.
- Simultaneously prepare rice according to package instructions and set aside.
- Preheat the oven to 375°F (190°C). In a large skillet, heat 2 tablespoons (30 milliliters) olive oil and sauté diced tomatoes, garlic, and onions for 2 minutes.
- Add chili powder, paprika, and cumin to the tomato mixture, cooking for an additional 2 minutes. Transfer to a separate bowl.
- Season chicken with remaining spices, salt, and pepper. In the same skillet, cook chicken until golden brown and internal temperature reaches 165°F (74°C), approximately 5 minutes.
- Pour 1 cup (240 milliliters) water into the skillet, reducing liquid by half. Stir in beans and remove from heat.
- Assemble the casserole in a 9×13-inch (23×33 centimeters) baking dish by layering salsa verde, tortillas, rice, tomato mixture, corn, chicken, beans, and cheese.
- Pour enchilada sauce between layers, repeating the process. Cover with foil and bake for 20 minutes.
- Remove foil and continue baking for 15-20 minutes until the top becomes bubbly and golden.
- Allow the casserole to rest for a few minutes before serving. Garnish with sour cream and fresh cilantro.
Notes
- Customize the heat by adjusting spices to suit your taste buds. Less is more if you prefer mild flavors.
- Freshly grated cheese transforms the casserole’s texture and richness. Store-bought pre-shredded cheese can’t compare to the melty goodness of hand-grated cheese.
- Layer tortillas strategically, ensuring each bite includes a perfect tortilla-to-filling ratio. Overlapping creates a delicious, cohesive dish.
- Patience matters after baking. Letting the casserole rest for 10-15 minutes helps ingredients settle and makes cutting precise and clean.
- Experiment with vegetable additions to boost nutrition and flavor. Zucchini, bell peppers, or black beans can elevate the dish’s complexity and make it more colorful.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg