Double Stacked Tortilla Casserole Recipe

Name: Double Stacked Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups regular sour cream; 4 (4 1/2 ounce) cans diced green chilies, drained (or 3 Jalapeno peppers seeded & minced); 5 green onions, thinly sliced; 3 garlic cloves, minced; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 4 cups cooked chicken, diced (turkey or deli rotisserie chicken can be used); 6 ounces roasted red peppers, drained (or three homemade roasted red peppers); 1 bunch coriander (or parsley); 8 ounces Mexican blend cheese, shredded; 10 (7 inch) flour tortillas; 2 cups salsa

Servings: persons

2 cups regular sour cream
4 (4 1/2 ounce) cans diced green chilies, drained (or 3 Jalapeno peppers seeded & minced)
5 green onions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 cups cooked chicken, diced (turkey or deli rotisserie chicken can be used)
6 ounces roasted red peppers, drained (or three homemade roasted red peppers)
1 bunch coriander (or parsley)
8 ounces Mexican blend cheese, shredded
10 (7 inch) flour tortillas
2 cups salsa

1
Preheat oven to 350u00b0F.
2
In a large bowl stir together sour cream, chilies, green onions, garlic, paprika, cumin and salt.
3
Cut or tear chicken into bite sized pieces.
4
Cut peppers into large strips.
5
Cut coriander or parsley leaves coarsely (you should have about 3 cups).
6
Stir peppers and 1 cup each of coriander and cheese into sour cream mixture.
7
Spray 9 x 13 inch pan with cooking spray.
8
Completely cover bottom of pan with a single layer of tortillas, do not overlap, use scissors to cut them to fit.
9
Spread 1/3 of sour cream mixture on tortillas.
10
Spoon 1 cup of salsa evenly on top. do not mix as the colours look nicer if they remain separate.
11
Repeat layering, cutting tortillas and not overlapping.
12
For final layer use two tortillas only, and fill in spaces if you have cut bits left.(does not have to be completely covered).
13
Spread with remaining sour cream mixture.
14
Sprinkle with 1/2 cup coriander (or parsley).
15
Then sprinkle with 1 cup cheese.
16
Bake at 350u00b0F covered for 25 minutes.
17
Remove cover and bake until bubbly and cheese is melted (15 to 20 minutes).
18
Sprinkle with remaining coriander (or parsley).
19
Let stand 10 minutes before serving.

1945

kcal

Calories

Fat

236

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups regular sour cream, 4 (4 1/2 ounce) cans diced green chilies, drained (or 3 Jalapeno peppers seeded & minced), 5 green onions, thinly sliced, 3 garlic cloves, minced, and more.

Yes, Double Stacked Tortilla Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double Stacked Tortilla Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions