Corn Tortilla Casserole
A hearty layered casserole with tender corn tortillas, melted cheese, and savory mushroom or chicken soup, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Dip fresh tortillas in hot fat and drain, keeping them soft.
- Mix half of the grated cheese with the can of soup to make the sauce.
- Add 2/3 cup of milk to the soup and cheese mixture.
- Stir in the small can of diced green chili.
- Spread a spoonful of sauce in the greased baking dish.
- Layer tortillas and cheese sauce in the dish.
- Cover with the remaining cheese sauce.
- Bake for 50 minutes until bubbly and golden.
Tips & Substitutions
To enhance the flavor of your Corn Tortilla Casserole, consider adding cooked ground beef or shredded chicken for a heartier dish. You can substitute cream of mushroom soup with Nacho Cheese Soup for a cheesy twist. If you prefer a spicier version, include more diced green chilies or add jalapeños. Ensure the tortillas are softened enough to prevent tearing during layering.
Serving Suggestions
This casserole is perfect as a main dish and pairs beautifully with a side of Mexican rice or a fresh salad. You can also serve it with a dollop of sour cream and fresh cilantro on top. For an extra kick, consider serving with Stuffed Chile Peppers on the side. It’s a great dish for family gatherings or potlucks.
Storage & Reheating
Leftover Corn Tortilla Casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and bake at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions for a quick meal, but the oven method keeps the texture best.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Tortilla Casserole contains roughly 528 calories, with 11g protein, 92g carbohydrates, and 14g fat. It is an excellent source of vitamin C (59% of the Daily Value), calcium (35% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work perfectly in this casserole. They add a traditional flavor and texture. Just make sure to dip them in hot fat to keep them pliable and prevent breaking during layering.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator. Just cover it tightly with foil. When ready to bake, you may need to add an extra 10-15 minutes to the baking time if baking straight from the fridge.
What can I substitute for the cream of mushroom soup?
If you're not a fan of cream of mushroom soup, you can use cream of chicken soup as an alternative. For a vegetarian option, consider making a homemade cream sauce with butter, flour, and vegetable broth, or use a can of cream of celery soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).