Name: Mexican Tortilla Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 cups cooked corn (or frozen, thawed); ¼ cup chopped onion; 1-2 tablespoons chopped jalapeño; 2 cups chopped tomatoes, seeded (about 2 medium); 6 large corn or flour tortillas (homemade corn tortillas preferred); 2 ½ cups cooked chicken, shredded or cubed (leftover or rotisserie chicken works well); 1 cup heavy cream (heavy or heavy whipping); ¼ cup milk; ½ cup mayonnaise; Salt and freshly ground black pepper, to taste; Chili powder or cayenne pepper, to taste; ½ cup grated Mozzarella cheese; ½ cup grated Monterrey Jack or Swiss cheese; Crema or sour cream; Avocado slices; Green salad (optional side)

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Introduction

Mexican Tortilla Casserole is a comforting, layered dish featuring tender tortillas, juicy chicken, sweet corn, and a creamy, cheesy topping. It’s a perfect weeknight meal that brings together vibrant flavors and satisfying textures in one easy bake.

A single slice of creamy vegetable casserole sits on a white plate with pale gray patterns, placed on a beige cloth over a white marbled surface. The slice shows a thick, golden-baked crust with slightly crispy edges forming the base and sides. Inside, there are visible chunks of soft orange carrots, yellow corn kernels, and melted cheese with a glossy, slightly browned layer on top. The filling is creamy white with pepper specks, and the dish looks warm and rich. In the background, a larger white casserole dish with the same vegetable bake is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked corn or frozen (thawed)
¼ cup chopped onion
1 or 2 tablespoons chopped jalapeño
6 large corn or flour tortillas (homemade corn tortillas work great)
2 cups chopped tomatoes (seeded, about 2 medium)
2 ½ cups cooked chicken (shredded or cubed; leftover or rotisserie chicken is ideal)
1 cup heavy cream
¼ cup milk
½ cup mayonnaise
Salt and freshly ground pepper (to taste)
Chili powder or cayenne pepper (to taste)
1 cup Greek or natural yogurt
½ cup grated Mozzarella cheese
½ cup grated Monterrey Jack or Swiss cheese

Instructions

Step 1: Preheat the oven to 350ºF (180°C). Lightly oil or butter an 8×11 inch glass or ceramic baking dish.
Step 2: Grate ½ cup Mozzarella cheese and ½ cup Monterrey Jack or Swiss cheese using a large-holed grater or food processor (avoid turning the cheese into a paste).
Step 3: In a skillet, heat a little oil over medium-high heat. Cook the corn, chopped onion, and jalapeño until softened and slightly browned.
Step 4: Warm the tortillas in an oiled skillet over medium heat until slightly charred and crisp on both sides, about 10–15 seconds per side. Alternatively, fry briefly in hot oil or bake in the 350ºF oven until crisp but not darkened.
Step 5: In a bowl or jar, combine the cream, milk, mayonnaise, salt, pepper, and chili or cayenne powder. Stir gently to integrate; it doesn’t need to be completely smooth.
Step 6: Assemble the casserole by lining the prepared dish with the tortillas, covering sides first, then the bottom. It is okay if they break slightly while covering the dish.
Step 7: Spread the chopped tomatoes evenly over the tortillas, followed by the cooked chicken.
Step 8: Add the cooked corn and onion mixture on top to cover the chicken.
Step 9: Drizzle the cream mixture over everything, ensuring the edges are well coated.
Step 10: Sprinkle the grated cheeses evenly on top. For a layered version, divide ingredients in half and layer like a lasagna.
Step 11: Bake for about 45 minutes until the cheese is golden and the cream is set but still slightly jiggly. If needed, bake a little longer.
Step 12: Serve warm with a dollop of crema or sour cream, avocado slices, or a fresh green salad on the side.

Tips & Variations

Use homemade corn tortillas for more authentic flavor and texture.
Adjust the heat by varying the amount of jalapeño or adding extra chili powder to the cream mixture.
For a richer dish, substitute mayonnaise with sour cream or add extra cheese layers.
Make it vegetarian by replacing chicken with sautéed mushrooms or beans.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish is a layered casserole in a light blue baking dish with a portion already served. The visible top layer is melted light yellow cheese with small golden brown spots and scattered black pepper. Mixed into the cheese are small chunks of bright red and orange bell peppers and some yellow corn kernels. Below the cheese, layers of creamy white sauce and chunks of white chicken meat can be seen. The base layer consists of round, thin, toasted tortilla chips with a beige color, slightly browned and peeking out at the edges. A metal spatula with a light brown handle rests inside the dish, lifting a portion of the casserole. The baking dish sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well and will create a slightly different texture but still delicious results.

Is this dish suitable for meal prep?

Absolutely. You can assemble it ahead of time, cover tightly, and refrigerate until ready to bake. This makes it convenient for busy weeknight dinners.