Chicken tortilla casserole combines a chipotle pepper and fire roasted corn cheese sauce with shredded chicken and corn tortillas for an easy, flavor-packed dinner!
I don’t know if I should be proud or embarassed of all the different cheese sauces/quesos I’ve made since creating this blog. I think we’ll go with proud. Let’s take a trip down memory lane, shall we?
It all started when we used chorizo and roated tomatillos to make queso. Then we made mac & cheese with 4 different kinds of cheese and bacon. Green chilis for queso on the carne asada waffle fries. Salsa verde in the breakfast enchiladas. And now, chipotle peppers in adobo sauce and fire roasted corn. Of all the cheese sauces we’ve shared, this one probably packs the most flavor. And in this recipe, it’s the glue that holds our chicken tortilla casserole together.
- Cook and shred chicken breast.
- Make your cheese sauce by starting with a roux (equal parts butter and flour), adding milk, then adding cheese. When the cheese is melted in, add your corn and finely chopped chipotles.
- Slice your corn tortillas into about 7 strips (you can do multiple at a time like below!)
- Add your tortilla strips and shredded chicken into the cheese sauce, and mix it up until everything is coated in cheese.
- Place in a greased baking dish with extra shredded cheese on top and bake for 40 minutes.
That’s it. This chicken tortilla casserole comes together really easy and makes for delicious leftovers.
I make this in a 9×9 baking dish, because that’s more than enough for Paul and me. (Hence the mention of yummy leftovers). If you are feeding a large group you can multiply the recipe by 1.5 and use a 9×13 pan!
Have you ever used chipotle peppers in adobo sauce? You should be able to find them at your local grocery store in a small can. They have such good flavor and I absolutely love using them in dishes, but they’re pretty hot. I recommend using 3-4 peppers in this recipe because the tortillas and cheese sauce do a lot of work to balance out the heat. Taste the cheese sauce before you mix in the chicken and tortillas so you can gauge the spicyness, but remember the tortillas will tame it down. You can also use the leftover peppers in my chipotle margarita mango salsa and/or mexican style shakshuka!
- 2 chicken breasts
- 2 tbsp butter
- 2 tbsp flour
- 1 cup half n half
- ¾ cup 2% milk (1% will also work, but not skim!)
- 8 oz. block monterey jack cheese
- ½ of a 7oz. can of chipotle peppers in adobo sauce (about 3-4 peppers)
- 14.5 oz can fire roasted corn
- 15 corn tortillas
- ¾ cup shredded cheese (Monterey Jack, Mexican, pepper jack, or cheddar)
- Preheat the oven to 350 and grease a 9x9 baking dish. *Note- you can use a 9x13 if you multiply the ingredients by 1.5.
- Start by cooking your chicken breast. You can either boil or bake. I slice the chicken breasts in half and bake at 350 for 25 minutes.
- When the chicken is done cooking, shred it and set it aside.
- While the chicken is cooking, you can make the cheese sauce. Start by prepping your cheese, chipotle peppers, and corn so that they are ready when you need them. Shred your cheese, small dice your peppers, and drain but don't rinse your corn.
- Next, heat 2 tbsp of butter in a large skillet over medium heat. When the butter is melted add your flour, and whisk to combine until a thick paste is formed.
- Add in your half n half and whisk to combine, then add in your milk, whisking until it is completely combined and your sauce is thickened. Then add in your cheese and whisk until melted.
- Turn the heat to low, and add in your chipotle peppers (including some of the sauce from the can), your corn, and your chicken once it is cooked and shredded.
- Slice each of your corn tortillas into about 7 slices. You can do multiple at once!
- *Note- I have a very large cast iron skillet and am able to combine all of my ingredients in the skillet, but if your pan is to small move your cheese sauce and chicken to a large mixing bowl.
- Throw your tortilla slices in with the chicken and cheese sauce and toss until all the tortilla strips are coated in cheese.
- Transfer the mixture into your greased baking dish and top with shredded cheese.
- Bake for 30 minutes.