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Monterey Chicken Tortilla Casserole

A creamy, cheesy, and perfectly seasoned casserole that combines tender shredded chicken, zesty salsa, and gooey Monterey Jack cheese layered with crispy tortilla strips, baked to perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 4 cups corn tortillas, cut into strips
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, drained
Seasoning
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Garnish
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, garlic powder, salt, and pepper. Mix well until evenly combined.
  3. Prepare a greased baking dish and layer half of the tortilla strips across the bottom.
  4. Spread half of the chicken mixture over the tortilla strips, then sprinkle half of the shredded cheese on top.
  5. Repeat the layering with the remaining tortilla strips, chicken mixture, and cheese.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  2. Garnish with fresh cilantro before serving.

Notes

Feel free to swap Monterey Jack cheese for pepper jack for added heat. Use rotisserie chicken for convenience. Avoid overcooking to prevent a dry casserole. For crispy tortillas, consider pre-frying them.