Cheesy Chicken Tortilla Chip Casserole is a hearty, flavor-packed comfort food dish that layers crushed tortilla chips, shredded chicken, savory spices, creamy soup, melted cheese, and zesty toppings into one bubbling, crowd-pleasing casserole. It’s a fusion of Tex-Mex flavors and classic American casserole cooking, bringing together crunchy, creamy, spicy, and cheesy textures in every bite. Perfect for weeknight dinners, potlucks, or family gatherings, this casserole delivers all the satisfaction of tacos and nachos in one easy-to-make, oven-baked dish.
The History of Cheesy Chicken Tortilla Chip Casserole
The origins of chicken tortilla casseroles stem from mid-20th century American kitchens, where creative home cooks began combining pantry staples like canned soups, shredded meats, and prepackaged chips into convenient, all-in-one baked dishes. Inspired by Tex-Mex cuisine, this dish draws influence from traditional Mexican flavors such as tortillas, chicken, and chili peppers, yet it’s been Americanized with ingredients like canned cream of chicken soup and pre-shredded cheese. The casserole’s rise in popularity coincided with the growth of convenience cooking and the widespread availability of processed foods in the 1960s and 70s. Over the decades, this type of dish evolved as variations spread across regions, often customized to suit family tastes or use up leftovers. Today, Cheesy Chicken Tortilla Chip Casserole remains a nostalgic staple in many households and is celebrated for its affordability, ease, and guaranteed comfort.
Ingredients Breakdown
▢ 3 cups cooked, shredded chicken (rotisserie chicken works great)
▢ 1 can (10.5 oz) cream of chicken soup
▢ 1/2 cup sour cream
▢ 1 cup salsa (mild, medium, or hot based on preference)
▢ 1 1/2 cups shredded cheddar cheese (divided)
▢ 1 teaspoon chili powder
▢ 1/2 teaspoon cumin
▢ 1/2 teaspoon garlic powder
▢ Salt and pepper to taste
▢ 4 cups tortilla chips, lightly crushed
▢ Optional toppings: chopped cilantro, sliced green onions, diced tomatoes, sliced jalapeños, or a dollop of sour cream
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cream of chicken soup, sour cream, salsa, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Mix until smooth.
- Fold in the shredded chicken and 1 cup of the cheddar cheese, stirring until everything is well coated.
- Spread a layer of crushed tortilla chips over the bottom of the prepared baking dish. Spoon half of the chicken mixture over the chips and spread it out evenly.
- Add another layer of crushed chips followed by the remaining chicken mixture.
- Sprinkle the remaining 1/2 cup of cheese evenly over the top.
- Cover the casserole loosely with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
- Remove from oven and let sit for 5–10 minutes before serving. Garnish with your favorite toppings such as chopped cilantro, green onions, or a dollop of sour cream.
Tips for the Perfect Cheesy Chicken Tortilla Chip Casserole
Use rotisserie chicken or pre-cooked shredded chicken for a quicker prep. Lightly crushing the tortilla chips ensures the casserole has texture without being too dry or too soggy. Don’t skip the resting time after baking—this helps the casserole firm up and makes serving cleaner. Choose your salsa wisely—chunky salsa adds more texture while smooth salsa blends better with the creamy base. Mix in a little corn, black beans, or diced green chilies to stretch the casserole or add more flavor. For extra cheesiness, stir in some pepper jack or Monterey Jack cheese. Covering the casserole at first helps the filling heat evenly without over-browning the top. Customize your spice level by adjusting the chili powder or using spicy salsa.
Variations and Customizations
Swap cheddar for a blend of cheeses like Monterey Jack, pepper jack, or Colby for a more complex flavor. Add a can of drained black beans or corn kernels for extra heartiness. Mix in chopped bell peppers or sautéed onions for added vegetables and flavor. Use Greek yogurt instead of sour cream for a lighter option. Substitute enchilada sauce for salsa to give the casserole a more traditional Mexican flavor. For a vegetarian version, skip the chicken and use beans, roasted vegetables, or a plant-based meat alternative. Top with crushed flavored tortilla chips, like nacho cheese or ranch, for an extra punch. Spice lovers can add jalapeños, hot sauce, or chipotle peppers in adobo for added heat.
Health Considerations and Nutritional Value:
This casserole is high in protein from the chicken and contains calcium from the cheese and dairy. To make it lighter, opt for reduced-fat sour cream, low-sodium soup, and whole-grain or baked tortilla chips. Using Greek yogurt instead of sour cream can also add protein while reducing fat. To increase the nutritional value, mix in vegetables like spinach, corn, or bell peppers. Keep portion sizes moderate, as the cheese and chips can increase the calorie and sodium content. Gluten-free tortilla chips and soup can make this dish suitable for those with gluten sensitivities. Adding a side salad or steamed vegetables can help balance the richness of the dish.
FAQ
Can I make this casserole ahead of time? Yes, you can assemble it up to a day in advance and refrigerate it. Bake just before serving.
Can I freeze leftovers? Absolutely—store in an airtight container and freeze for up to 2 months. Reheat in the oven or microwave.
What kind of chicken works best? Shredded rotisserie chicken is quick and flavorful, but any cooked chicken breast or thighs work well.
Can I use corn tortillas instead of chips? Yes—layer cut corn tortillas like you would chips for a more traditional texture.
Is it too spicy for kids? You can use mild salsa and omit red pepper flakes or hot toppings to keep it kid-friendly.
How do I keep the chips from getting soggy? Lightly crush chips, layer them evenly, and don’t oversaturate with sauce. Bake uncovered at the end to keep the top crispy.
Cheesy Chicken Tortilla Chip Casserole
Ingredients
- ▢ 4 to 5 cups of cooked chicken chopped (baked chicken works well for this recipe)
- ▢ 1 cup chopped green onions or substitute with regular onions if preferred
- ▢ 1 cup chopped green bell pepper
- ▢ 2 tablespoons of oil
- ▢ 1 can 14.5 ounces of diced tomatoes, with juice
- ▢ 1 can 10.5 ounces of cream of celery soup
- ▢ 1 can 10.5 ounces of cream of chicken soup
- ▢ 1 can 4 ounces of green chilies, drained
- ▢ 1/2 teaspoon chili powder
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon ground black pepper
- ▢ 1/2 teaspoon salt
- ▢ 1/2 teaspoon ground cumin
- ▢ 3 to 4 cups of crushed tortilla chips
- ▢ 2 cups shredded Mexican blend cheese or your preferred type of shredded cheese
Instructions
- Start by heating a large skillet over medium heat. Sauté the chopped green pepper and onion in the oil until softened. Then, stir in the diced tomatoes (with their juice), cream of celery soup, cream of chicken soup, green chilies, chili powder, garlic powder, black pepper, salt, and cumin. Mix everything thoroughly and let the mixture simmer for about 10 minutes, stirring occasionally.
- In a 9×13-inch baking dish, create the first layer by spreading crushed tortilla chips across the bottom. Add a layer of chopped cooked chicken on top of the chips, then spoon over half of the soup mixture from the skillet. Sprinkle 1 cup of shredded cheese evenly across this layer.
- Repeat with another layer of crushed tortilla chips, another layer of chicken, and the remaining soup mixture. Place the dish in a preheated oven at 350°F and bake for 20 to 25 minutes.
- Remove the casserole from the oven, sprinkle the remaining 1 cup of cheese on top, and return it to the oven for an additional 5 minutes—or just until the cheese on top is fully melted. This recipe yields approximately 10 to 12 servings.