Thursday, January 17, 2013

Corn Tortilla Casserole

Layers of deliciousness!

I love this casserole dish. It works with well with chicken or pork and you can use whatever veggies and cheeses you have on hand. I love using little dollops of cream cheese in the layers as it adds a great creamy texture. Of course depending on your spice tolerance level you can add or remove the jalapeños. 

If possible, I think this recipe tastes best if you can use home-made corn tortillas. They are infinitely better than store bought (at least the ones in shops near me!) and their texture stands up better if freezing or making ahead!

Adapted from a recipe by Cookin' Canuck.


2 large onion, diced
1 red bell peppers, diced
1 head of garlic, minced
2 tsp ground cumin
1 tbsp garam masala
2 tsp smoked paprika
1/4 tsp salt
2 cups enchilada sauce
12 corn tortillas
2 cups cooked chicken meat or pulled pork, shredded or chopped
1/2 cup sliced black olives
1-2 jalapenos, finely diced
1 can (14 oz) black beans, drained and rinsed
4 oz. cream cheese
2 cups shredded cheese


  1. Preheat oven to 375 degrees F.
  2. Using a non-stick pan, add cumin, paprika, garam masala, and salt.
  3. Mix together and cook for 1 minute to release aromas.
  4. Add onion, garlic and bell pepper and sauté for 5 minutes (until translucent). Stir often so garlic does not burn.
  5. Add cooked chicken, olives and beans and combine well.
  6. Coat a 9- by 13-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in the bottom of the dish.
  7. Cover the bottom with 4 tortillas, tearing the tortillas as necessary to make them fit properly.
  8. Spread 1/2 chicken mixture over the tortillas.
  9. Sprinkle 1/3 of shredded cheese and dollop 1/3 of cream cheese over mixture
  10. Top with 1/2 of the remaining enchilada sauce.
  11. Add another layer of tortillas, chicken mixture and cheese.
  12. Top with tortillas again and remaining sauce
  13. Add remaining cheeses
  14. Bake until sauce is bubbling around the sides of the dish about 40 to 45 minutes.
  15. If cheese browns too quickly cover with foil
  16. Remove from oven and cool for 10-15 minutes before serving.

Sauté your veggies, spices and meat.

Tear your tortillas to make them fit without a lot of overlapping.

You can make big family style portions or individual ones.


  1. This looks soo good! I will definitely have to try this for when we have mexican night next. Thanks for sharing!

    Happy Valley Chow

  2. How lovely it looks! I would jut grab a glass of beer with it :D

  3. Love this ! My second time preparing, its a favorite

    1. So glad you like it! It's a favorite in our house too!