Meet the Chicken Tortilla Casserole Ree Drummond Says Is ‘Dripping With Everything We Love’

If you’re looking for a casserole that’s hearty, cheesy and practically guaranteed to satisfy a crowd, Ree Drummond has you covered. Her go-to chicken tortilla casserole is everything you want from a comfort meal: big Tex-Mex flavors, plenty of melty cheese and simple, everyday ingredients. “This casserole is dripping with all the things my family loves,” Ree says. And once you see how it’s layered together, you’ll be just as obsessed. Whether you’re feeding a hungry family or just love having leftovers to dig into all week long, this easy casserole deserves a spot on your table.

What is Ree Drummond’s chicken tortilla casserole?

If you’ve never made a chicken tortilla casserole before, think of it as the ultimate Tex-Mex lasagna. Instead of noodles, you layer soft corn tortillas with seasoned chicken, beans, vegetables, rice and a generous amount of cheese. Ree describes it as “really hearty,” crediting her friend Pastor Ryan for inspiring the original version. It’s a little messy, a little saucy and feels reminscent of a Mexican lasagna. As Ree puts it, “You have got to have a hearty appetite when you eat this dish.”

The best part? While it might look impressive once baked, Ree promises the steps are easy and totally beginner-friendly. “There are a lot of steps and a lot of ingredients to this casserole, but nothing is complicated at all,” she says.

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Ree’s tips for layering success

Throughout her video tutorial, Ree shares a few helpful tricks to make the casserole even better. For one, she recommends cooking the onions until they’re softened before adding the diced tomatoes. “I don’t want the tomatoes to completely fall apart,” she says. Letting them hold some structure keeps the casserole from getting too soggy.

Another pro tip: Ree flavors every layer of the dish, starting with seasoning the onions and garlic with Tex-Mex spices like chili powder, paprika and cumin, and then repeating the same spices with the chicken. “I love putting these into all my Tex-Mex dishes,” she says.

She also notes that you don’t have to be fussy with the corn. “You can use frozen corn if that’s what you got, or if you have a little extra time, you can shave kernels off the cob fresh—anything works,” Ree says. This goes for other ingredients too: swap in canned tomatoes, pre-shredded cheese or leftover chicken to keep things convenient.

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Ree Drummond’s chicken tortilla casserole recipe

Ready to dig in? Here’s Ree’s official recipe. You can prep this casserole in advance, keep it in the fridge and bake it when you’re ready.

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Ingredients:

• 1½ cups cooked white rice
• 4 Tbs. olive oil
• 3 cups diced tomatoes (5-7 tomatoes)
• 3 cloves garlic, minced
• 1 large onion, diced
• 4 tsp. chili powder
• 2 tsp. paprika
• 2 tsp. cumin
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Kosher salt and black pepper
• 1 (15-oz.) can pinto beans, drained and rinsed
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (16-oz.) jar salsa verde
• 12-18 corn tortillas
• 1 (11-oz.) can corn, drained
• 2 cups grated Cheddar Jack cheese
• 2 cups store-bought red enchilada sauce
• Sour cream, for serving
• Chopped fresh cilantro, for serving

Directions:

• Total time: 1 hour 30 minutes
• Yield: 12-16 servings

1. Cook the rice according to the package directions, then set aside. Preheat the oven to 375° F.
2. In a large skillet over medium-high heat, heat 2 Tbs. olive oil and sauté diced onions until softened. Add garlic, 2 tsp. chili powder, 1 tsp. paprika and 1 tsp. cumin. Then, add diced tomatoes. Remove and set aside.
3. Heat the remaining 2 Tbs. oil. Add the chicken along with the remaining seasonings and salt and pepper and cook, 4-5 minutes. Add 1 cup water and let it reduce, about 2 minutes. Then, stir in the pinto and kidney beans and set aside.
4. Pour half of the salsa verde in the bottom of a baking dish. Layer half of the tortillas on top. Spoon the rice over the tortillas, spread the tomato mixture, then sprinkle the corn. Next, add the chicken and bean mixture, then pour over half the enchilada sauce and half of the cheese. Add the remaining tortillas, the rest of the salsa verde, enchilada sauce and cheese.
5. Cover the casserole with foil and bake for 20 minutes. Remove the foil and continue baking for 15-20 minutes. Allow it to sit for a few minutes. Serve with sour cream and cilantro for topping.

Storage notes: Leftover chicken tortilla casserole can be stored in an airtight container in the fridge for up to four days. Reheat slices in the microwave or oven until warmed through.