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Chicken Tostada Casserole

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5 from 17 votes
Cook Time 40 minutes
Total Time 55 minutes
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An overhead photo of a chicken tostada casserole with chopped green onions and tomatoes on top.

An overhead photo of a chicken tostada casserole with chopped green onions and tomatoes on top.

 

If you are looking for a fabulously satisfying dinner, one you could even put together ahead of time, then this Mexican inspired casserole is for you! Truly delicious and full of great flavor, this is a weeknight meal your entire family will love!

Turns out, my family revealed to me that one of their favorite meals are my chicken enchiladas. So I thought I would take that another step and make a casserole for those busy weeknights, especially with my youngest playing football and my husband working over an hour away from home. Sometimes we eat kind of late these days, so it’s best to have something you can make ahead and pop in the oven later.

An overhead photo of a chicken tostada casserole with chopped green onions and tomatoes on top with a serving missing.

First of all, I have an important note about my photos. These photos show a smaller casserole than is described in the recipe. I halved the ingredients to make a smaller portion. This recipe as printed here is family size and will feed approximately 6 people, pictured will feed 3-4.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

This is similar to assembling a lasagna as the ingredients are layered. Start with enchilada sauce (I use my homemade enchilada sauce, but canned works fine too) then add tortillas.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Next, add the chicken mixture (as described in printable recipe below).

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Now layer on the refried beans.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Next add the cheese. Now repeat all the layers again.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Place the casserole on a cookie sheet and bake 30-40 minutes. It’ll be good and bubbly when it’s done.

An overhead photo of a chicken tostada casserole with chopped green onions and tomatoes on top.

To make it all pretty like, garnish with some sliced green onions and chopped tomatoes. Yum! Let me know if you try it!

More Mexican Inspired Recipes

An overhead photo of a chicken tostada casserole with chopped green onions and tomatoes on top.

Chicken Tostada Casserole

5 from 17 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It
Servings: 4 -6 servings
55 minutes
Author: Amanda Davis

Ingredients

  • 1 pound cooked chicken diced
  • 1 medium onion chopped
  • 1 clove garlic minced
  • ½ cup chopped red bell pepper
  • 2 14- oz cans enchilada sauce or two batches of my homemade enchilada sauce
  • 1 10- oz pkg frozen corn thawed
  • ½ cup pitted black olives drained and sliced
  • 1 15- oz can refried beans
  • 2 cups shredded cheddar or Mexican cheese blend
  • 6 6- inch corn tortillas cut into quarters

Garnish

  • 1 green onion sliced
  • 1 tablespoon chopped tomato

Instructions

  • Preheat oven to 350 F.
  • In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.

In a 9x9 baking dish, layer as follows:

  • 1/2 of remaining can of enchilada sauce
  • 1/2 of the tortilla pieces
  • 1/2 of the meat mixture
  • 1/2 of the refried beans
  • 1/2 of the cheese
  • Repeat the layers again.
  • Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.
  • Remove from oven and garnish with sliced green onions and chopped tomatoes.
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
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Amanda Davis

President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Comments

  1. Cynthia says

    Could you use the crispy corn tortillas that are used for tostadas in this recipe? I only have a large package of pre-cooked (store-bought corn tortillas), used for making tostadas. I was wanting to make a dinner casserole instead.
    Thanks!

    Reply

  5. Pam says

    How far in advance can I make this? And would that increase the cooking time if it’s been in the fridge for a while? Thanks!

    Reply

  6. Kat says

    5 stars
    This casserole is delicious, easy and I love that you can make it ahead. Instead of refried beans, I used some overcooked beans that ended up in the crockpot much longer than I intended. They worked well without changing the texture and cut down on the salt, which is my preference. I served it with diced tomatoes and shredded lettuce and wish I had the green onions. This goes into my meal rotation as a favorite, thanks for posting!

    Reply

  7. Jan says

    My husband LOVED this. He is a finicky eater but he went back for a THIRD helping. I did adapt it a bit since I am on a gluten free and lactose diet…I will be making this again. I used DIAYA shredded cheddar cheese which is dairy free. They also have a Mexican blend cheese.

    Reply
5 from 17 votes (16 ratings without comment)

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