Cheesy Mexican Chicken & Turkey Tortilla Bake
This Cheesy Mexican Chicken & Turkey Tortilla Bake is a delicious and hearty dish that's perfect for busy weeknights or casual gatherings with friends and family. Layered with tender chunks of chicken or turkey, seasoned black beans, and a blend of creamy soups and zesty enchilada sauce, this dish offers a vibrant explosion of flavors with every bite. The tortillas provide a satisfying texture, while the generous amounts of melted cheese create a rich and comforting top layer. Pair it with fresh lettuce, sour cream, and salsa for a complete meal that’s sure to please everyone at the table! Use leftover turkey to make it even easier and quicker to prepare.
6-8
Servings
N/A
Calories
17
Ingredients
Ingredients
cooked chicken or turkey
3 1/2 cups (chopped)
black beans
1 can (15 ounces) (rinsed and drained)
diced tomatoes
3/4 cup (drained)
canned green chili
1-2 tablespoons (drained and chopped)
fresh minced garlic
2 teaspoons (or use 1 teaspoon garlic powder)
cumin
1 teaspoon
black pepper
to taste
cayenne pepper
1 pinch
salt
to taste
cream of chicken soup
1 can (10 ounces) (undiluted)
cream of mushroom soup
1 can (10 ounces) (undiluted)
red enchilada sauce
1 can (10 ounces)
corn tortillas
9 (6-inch)
Mexican blend cheese
3 cups (grated, or to taste)
sour cream
for serving
shredded lettuce
for serving
salsa
for serving
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Lightly grease a 13 x 9-inch baking dish to prevent sticking.
3
In a large saucepan, combine the cooked chicken or turkey, black beans, diced tomatoes, green chilies, minced garlic, cumin, black pepper, cayenne pepper, and salt. Simmer over medium heat for approximately 15 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
4
In another saucepan, mix the cream of chicken soup, cream of mushroom soup, and red enchilada sauce. Stir well and heat through over medium heat for about 15 minutes.
5
Spoon one-third of the soup and enchilada sauce mixture into the bottom of the prepared baking dish, spreading it evenly.
6
Layer three corn tortillas over the sauce, followed by half of the chicken mixture, one-third of the remaining soup and enchilada sauce mixture, and about 1 cup of shredded cheese.
7
Repeat the layering process: add the next three tortillas, the remaining chicken mixture, another one-third of the sauce mixture, and another cup of shredded cheese.
8
Finish with the last three tortillas on top, spooning the rest of the soup and enchilada sauce mixture over them.
9
Top generously with 1 to 2 cups more shredded cheese.
10
Cover the baking dish loosely with aluminum foil, ensuring that it does not touch the cheese.
11
Bake in the preheated oven for approximately 35 minutes.
12
After 35 minutes, remove the foil and continue baking for another 10 to 15 minutes, or until the top is bubbly and golden brown.
13
Allow to cool for a few minutes before serving. Garnish with shredded lettuce, sour cream, and salsa as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Cheesy Mexican Chicken & Turkey Tortilla Bake?
It is a hearty casserole dish layered with cooked chicken or turkey, black beans, corn tortillas, a creamy soup and enchilada sauce mixture, and plenty of melted cheese.
Can I use leftovers for this recipe?
Yes, this recipe is specifically designed to work well with leftover cooked chicken or turkey, making it a quick and easy meal.
What size baking dish is required?
You will need a 13 x 9-inch baking dish for this recipe.
At what temperature should I bake the tortilla casserole?
The oven should be preheated to 350 degrees F (175 degrees C).
How many servings does this recipe yield?
This recipe makes approximately 6 to 8 servings.
How much cooked chicken or turkey is needed?
You will need 3 1/2 cups of chopped cooked chicken or turkey.
Do I need to rinse the black beans?
Yes, the black beans should be rinsed and drained before being added to the mixture.
What type of tortillas are best for this bake?
The recipe calls for 9 (6-inch) corn tortillas.
What kind of cheese should I use?
A Mexican blend cheese is recommended, and you will need about 3 cups grated, or to taste.
Which soups are included in the sauce mixture?
The sauce is a blend of one 10-ounce can of cream of chicken soup and one 10-ounce can of cream of mushroom soup.
Should the cream soups be diluted with water?
No, the cream of chicken and cream of mushroom soups should be used undiluted.
How long should the chicken and bean mixture simmer?
The chicken, beans, tomatoes, and spices should simmer over medium heat for approximately 15 minutes.
How do I prepare the sauce mixture?
Mix the two cream soups and the red enchilada sauce in a saucepan and heat through for about 15 minutes.
How many layers are in the tortilla bake?
The dish is built in three main layers of tortillas, alternating with the meat mixture, sauce, and cheese.
How long does the casserole bake in the oven?
It bakes for a total of 45 to 50 minutes: 35 minutes covered and an additional 10 to 15 minutes uncovered.
Why should I cover the dish with aluminum foil?
Covering the dish loosely with foil helps retain moisture and prevents the cheese from browning too quickly or sticking to the foil.
Can I substitute fresh garlic with powder?
Yes, you can substitute 2 teaspoons of fresh minced garlic with 1 teaspoon of garlic powder.
What spices are used to season the meat?
The meat is seasoned with cumin, black pepper, cayenne pepper, and salt.
Is the dish spicy?
It has a mild to moderate heat level from the green chilies, red enchilada sauce, and a pinch of cayenne pepper.
What are the recommended toppings for serving?
Garnish the finished dish with shredded lettuce, sour cream, and salsa as desired.
Do I need to drain the canned tomatoes?
Yes, the 3/4 cup of diced tomatoes should be drained before adding them to the saucepan.
How much enchilada sauce is used?
The recipe requires one 10-ounce can of red enchilada sauce.
Should I grease the baking dish?
Yes, lightly grease the 13 x 9-inch dish to prevent the ingredients from sticking.
How much green chili should I add?
Use 1 to 2 tablespoons of drained and chopped canned green chilies.
What is the first layer in the baking dish?
The first step in layering is spooning one-third of the soup and enchilada sauce mixture into the bottom of the dish.
How many tortillas are used per layer?
You use three corn tortillas for each of the three layers.
When do I remove the aluminum foil?
Remove the foil after the first 35 minutes of baking.
How do I know the bake is done?
The bake is ready when the cheese on top is bubbly and has turned a golden brown color.
Why let the dish cool for a few minutes before serving?
Allowing it to cool for a few minutes helps the layers set, making it easier to slice and serve.
Can I use green enchilada sauce instead of red?
While the recipe specifies red enchilada sauce, you can use green sauce if you prefer a different flavor profile.