Tortilla-Chicken Skillet Casserole | Midwest Living

Tortilla-Chicken Skillet Casserole

Tortilla-Chicken Skillet Casserole

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  • Makes: 6 servings
  • Prep 40 mins
  • Bake 15 mins

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  • 10 6 - inches corn tortillas, cut into 1-inch-wide strips
  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried Mexican oregano or regular oregano, crushed
  • 2 14 1/2 - ounce cans diced tomatoes, undrained
  • 1 -2 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce
  • 1 14 1/2 - ounce can reduced-sodium chicken broth
  • 2 cups shredded cooked chicken
  • 1/4 teaspoon cracked black pepper
  • 1 cup crumbled queso fresco, Cotija, or feta cheese (4 oz.)
  • Fresh cilantro sprigs
  • 1/4 cup light sour cream
  • 1 tablespoon fat-free milk


  1. Preheat oven to 350 degrees F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.
  2. Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle chile pepper(s) plus the 1 teaspoon adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat.
  3. Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips. In a bowl combine sour cream and milk; serve with the casserole.


  • *Tip Chile peppers contain oils that can irritate your skin eyes. Wear plastic or rubber gloves when working with them.


  • Shortcut Skip Step 1 and use crushed tortilla chips or broken tostada pieces instead.

Nutrition Facts

(Tortilla-Chicken Skillet Casserole)

Servings Per Recipe 6, chol. (mg) 57, Potassium (mg) 534, calcium (mg) 190, cal. (kcal) 286, vit. A (IU) 574, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 12, Folate (µg) 10, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 735, Trans fatty acid (g) 0, vit. C (mg) 22, fiber (g) 5, Thiamin (mg) 0, sugar (g) 6, Riboflavin (mg) 0, pro. (g) 21, Niacin (mg) 5, sat. fat (g) 4, carb. (g) 24, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 3, iron (mg) 1

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