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Easy Chicken, Tomatillo and Tortilla Casserole

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That Mexican We Desire

Who doesn't like Mexican? From the number of Mexican food restaurants, Americans love Mexican cuisine. Of course, easy dishes are great for families. Casseroles are often favorites because they feed a large family or can be frozen for later use.

While tacos are wonderful, I decided to do a little experimentation. Why not a casserole?


Looking for a new take on Mexican, tomatillos came to mind. The flavor that tomatillos can add is unique.

I would encourage the cook to try the fresh green tomatillos.

  • The husk is easily pulled from the tomatillo.
  • Drop the tomatillos in boiling water and in a few minutes the tomatillos will turn a duller green. Puree with blender but the tomatillos are so tender most of the time they can be used after boiling.

There are canned tomatillos which I have used in the winter. Purchase these at groceries that have large Mexican food sections or visit your local Mercado.

I plan on trying tomatillos in soups, stews, stir-frys, and curries.

What is a Tomatillo

Tomatillo includes potatoes, tomatoes, chilies.

  • They are common in North America, especially Mexico,
  • The paper-like husk is removed before cooking.
  • Although they can be eaten raw, cooking in various salsa, stews, and chutneys and those will be my next experiment..

Chicken, Tomatillo, and Tortilla Casserole

Easy Chicken Tomatillo Tortilla Casserole

This newest experiment of mine has quickly become a family favorite when schedules are hectic. Although we try to eat together most nights, some nights everyone's schedules are sending us in different directions. This casserole makes a terrific one-dish meal.

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  • At least 2 large cooked boneless chicken breasts, cubed. (You can buy the large, roast chickens that are available, if dark meat is an option. The shredded roasted chicken from big box stores is a great option. I often have extra chicken left over from grilling that I use).
  • Beef lovers may want to try shredded beef.

· 1 cup celery · ½ cup chopped onion · 2 T. butter · 1 can cream of celery soup (light style, if desired) · 1 lb. fresh tomatillos (a jar of Verde sauce can be substituted), or a can of tomatillos if they are available in your region. · 1 package of flour (plain or wheat) tortillas (package of 8) · 16 oz. Mexican mixed cheese. · 1 small jar of jalapenos or fresh is a great option, seeded and sliced. · Taco seasoning or 1 Tbsp. Cumin, or to taste 1 Tbsp. Chili powder 1 Tsp of cayenne pepper

Optional additions

· 8 oz. thin sliced mushrooms · 1 small can black olive pieces


  • First, melt butter, add celery and chopped onions and sauté.
  • Combine tomatillos, chicken, cream of celery soup, and green chilies. Add in the sautéed celery and onions.
  • Layer tortillas, chicken mixture, and cheese. Repeat, ending with a layer of cheese.
  • Pour into a 13 X 9 casserole.

Cooking Time

  1. 350 degree oven – 30 minutes
Saute celery with butter first

Saute celery with butter first

Mixing celery, cream of celery soup, taco seasoning.

Mixing celery, cream of celery soup, taco seasoning.

Assemble, laying tortillas, chicken mixture, and cheese

Assemble, laying tortillas, chicken mixture, and cheese


I would love feedback or to hear about your own additions to this casserole recipe.

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