Chicken Quesadilla Casserole is basically a casserole made from delicious chicken quesadillas! It contains layers of fried flour tortillas, shredded chicken, tomatoes, onions, jalapeños, black beans, Mexican cheese, and sour cream baked together in casserole form. It is rich, oozing with cheese, loaded with flavor, and has just the right amount of heat from the jalapeños. Feel free to add more heat if you like things spicy or remove the peppers completely for a kid-friendly meal.
I love chicken quesadillas but preparing them one at a time can sometimes feel a bit tedious. That is one of the reasons I love this casserole. You do all the work upfront and then get to relax and enjoy. My favorite time of year to make this dish is when we have a ton of tomatoes to use up from our garden. Don’t get me wrong…this casserole is delicious any time of year but peak tomato season is my favorite!
Chicken Quesadilla Casserole Key Ingredients
Let’s take a closer look at the main ingredients that make up this yummy dish.
Oil
You may use either vegetable oil or extra-virgin olive oil in this recipe. Either will work just fine!
Flour Tortillas
We use small flour tortillas to mimic the quesadilla shell. Before assembling the casserole, we fry them briefly in oil to add extra stability and enhance flavor. They do not need much time in the oil. 10-15 seconds on each side is perfect. It is just enough to add a little crisp and turn slightly brown.
Chicken
I tend to use shredded chicken for this dish but you may use any kind of chicken you prefer. Beef also works perfectly!
Onion
I prefer to use yellow or white onion for this casserole.
Jalapeño Peppers
Jalapeños are my favorite peppers to add a little spice but feel free to use any kind you prefer. There are many different options that work well in this dish. Green chiles, poblano peppers, etc. are great substitutes. Or leave them out entirely if you prefer to keep it mild!
Tomatoes
I love to make this dish using tomatoes from our garden during the peak of summer. However, if you are not able to find good tomatoes, you can always use canned. Remember to keep all the juices from the tomatoes when adding them to the chicken mixture. They bring both moisture and flavor to the casserole.
Black Beans
Black beans are not only delicious but they are wonderfully healthy. High in protein, fiber, and antioxidants, they aid in managing blood pressure and sugar levels. If you are not a bean person though, feel free to leave them out!
Mexican Cheese
My preference for cheese in this dish is finely shredded Mexican cheese. If that is not available to you, Shredded Cheddar, Monterey Jack, or a combination of the two would work great!
Sour Cream
We use full-fat sour cream in this recipe because it’s a dang quesadilla. (Where are my Napoleon Dynamite fans?) Now is not the time to skimp on the sour cream.
How Should Chicken Quesadilla Casserole Be Stored?
Chicken Quesadilla Casserole should be covered tightly and stored in the refrigerator for up to three days.
Tips
- Flour tortillas – The tortillas do not need to be fried too long. 10-15 seconds on each side is perfect. It is just enough to add a little crisp and turn slightly brown.
- Toppings – If you have some picky eaters, you can make the casserole very basic and use toppings to add different flavors to individual pieces. Hot sauce, avocado, and cilantro are just a few suggestions that make excellent toppings for this casserole.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Sharp knife set – to chop veggies
- Cutting board – to chop veggies
- Large saute pan – to cook chicken and veggies
- 13×9 dish – to bake casserole
- Colander – rinse black beans
If you enjoyed this recipe, try our
Chicken Quesadilla Casserole
Chicken Quesadilla Casserole is basically a casserole made from delicious chicken quesadillas! It contains layers of fried flour tortillas, shredded chicken, tomatoes, onions, jalapeños, black beans, Mexican cheese, and sour cream baked together in casserole form.
Ingredients
- 2 Tbsp extra-virgin olive oil or vegetable oil, plus more for frying
- 18 small flour tortillas
- 2 cups shredded chicken
- 1 onion, chopped
- 1-2 jalapeno peppers, seeded and diced, optional
- 4 medium tomatoes, chopped
- 1 (15.5 oz) can black beans, rinsed and drained
- 2 tsp minced garlic
- Salt and Pepper to taste
- 4 cups shredded Mexican cheese
- 1 cup sour cream
- Cilantro, for garnish, optional
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Spray a 13×9 pan with nonstick spray.
- Step 2 COOK: Heat oil in a large saute pan over medium-high heat. Fry tortillas, one or two at a time, flipping over after about 15 seconds. Place on a paper towel lined plate and set aside. (Add more oil to the pan as needed.) After tortillas are done, add 2 Tbsp oil to the same saute pan. Add chicken and cook over medium-high heat until browned, about 3 minutes. Toss in onion, jalapenos, tomatoes, black beans, and minced garlic. Season with salt and pepper. Cook for an additional 6-7 minutes or until onions and peppers have softened a bit. Then, remove from heat and let cool slightly.
- Step 3 ASSEMBLY: Place 6 of the fried tortillas in the bottom of the prepared 13×9 dish (they should overlap). Pour half of the chicken mixture (including juices) on top of tortillas. Top with 1 ½ cups shredded Mexican cheese, and half the sour cream spread across the top in dollops. Repeat with another 6 tortillas, the remaining chicken mixture, another 1 ½ cups shredded Mexican cheese, and remaining dollops of sour cream. Top with last 6 tortillas and 1 cup shredded Mexican cheese.
- Step 4 BAKE: Cover 13×9 with foil loosely and bake for 25 minutes. Then, remove foil and bake for an additional 5-7 minutes. Remove and let rest for 10-15 minutes before serving. Garnish with cilantro if desired.
- Step 5 STORAGE: Cover dish tightly and store in refrigerator for up to 3 days.
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