I really enjoy how this recipe transforms simple ingredients into a warm, bubbling casserole that’s bursting with flavor. The red chile sauce brings a smoky, spicy depth, and the layers of tortilla and cheese make each bite rich and satisfying. It’s also super customizable—I can spice it up, make it vegetarian, or load it with extra toppings depending on what I have on hand. And since it bakes in one pan, clean-up is a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken (rotisserie chicken works great) 2 cups red chile sauce (enchilada-style or New Mexico red chile) 10–12 corn tortillas, lightly toasted or pan-warmed 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) ½ small onion, finely diced 2 cloves garlic, minced ½ teaspoon cumin ½ teaspoon smoked paprika Salt and black pepper to taste 1 tablespoon olive oil Optional toppings: chopped cilantro, green onions, sour cream
Directions
I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.
In a skillet over medium heat, I warm olive oil and cook the diced onion for about 3 minutes until soft. Then I stir in garlic, cumin, and smoked paprika and cook for 30 seconds until fragrant.
I add the shredded chicken and 1 cup of the red chile sauce to the skillet, season with salt and pepper, stir it all together, and take it off the heat.
To build the casserole, I spread a thin layer of red chile sauce on the bottom of the baking dish.
I layer tortillas across the base, tearing them if needed to fit.
Next comes a layer of the chicken mixture, followed by a generous sprinkle of cheese.
I repeat the layering—tortillas, chicken, cheese, sauce—until all the ingredients are used up, finishing with cheese on top.
I bake the dish uncovered for 30–35 minutes until it’s bubbly and lightly golden on top.
After baking, I let it rest for 10 minutes to make slicing easier.
I garnish it with fresh toppings like cilantro, green onions, or a dollop of sour cream before serving.
Servings and timing
This recipe makes 6 hearty servings. It takes about 20 minutes to prep and 35 minutes to bake, for a total time of 55 minutes. It’s great for a weeknight dinner or a weekend gathering.
Variations
Spicy Boost: I add chopped jalapeños or a dash of hot sauce to the chicken mixture if I want more heat.
Vegetarian Option: I swap the chicken for sautéed mushrooms, beans, or a mix of zucchini and corn.
Green Chile Twist: I mix in some green chile or use green enchilada sauce for a different flavor profile.
Cheese Mix: Pepper Jack or Oaxaca cheese adds a creamy, spicy kick that I really like.
Add Beans: A layer of black beans or pinto beans adds protein and texture.
Storage and Reheating
Storage I let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days.
Reheating I reheat slices in the microwave or warm the whole dish in the oven at 350°F until heated through. If it looks dry, I drizzle a little extra chile sauce over the top before reheating.
FAQs
Can I make this dish ahead of time?
Yes, I often assemble the whole casserole earlier in the day, cover it, and keep it in the fridge. Then I just bake it when I’m ready to eat.
Can I freeze Red Chile Chicken Layered Tortilla Feast?
I can freeze it before or after baking. If freezing unbaked, I thaw it in the fridge overnight before baking as usual. If already baked, I reheat it from frozen, covered with foil, at 350°F.
What kind of red chile sauce should I use?
I like using New Mexico red chile sauce for authenticity, but any good-quality enchilada-style red sauce will work. Homemade or store-bought both taste great.
Do I have to toast the tortillas first?
I recommend warming or lightly toasting them—it prevents sogginess and adds great flavor to the layers.
What sides go well with this dish?
I serve it with Mexican rice, beans, or a simple green salad. Tortilla chips and guacamole also make great sides.
Conclusion
This Red Chile Chicken Layered Tortilla Feast is bold, cheesy, and packed with the comforting flavors of New Mexican cuisine. I love how simple it is to make, how easily it feeds a group, and how it turns basic pantry ingredients into something really special. Whether I’m hosting or just craving something hearty and spicy, this is one recipe I always keep in my rotation.
