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Easy Chicken, Tomatillo and Tortilla Casserole

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That Mexican We Desire: Try a Tex-Mex Twist

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 tortillas? I created this recipe when my children where at home and my daughter still makes it. If it is a small family half of the amount can be cut into individual portions for the freezer.

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Plated Mexican Casserole

Plated Mexican Casserole


Often called a Mexican husk tomato, they have a paper like husk that protects the interior bright green flesh. The husk should not be dry looking.

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. The tomatillos can be pureed with blender, but they are usually tender and can be used right after boiling.
  • Tomatillos are common in North America, especially Mexico. You can also grow tomatillos in your personal garden. The fresh, smaller husk tomatillos are the most flavorful and can be grown in a home garden. Tomatillo also makes a great Verde sauce
  • You may substitute canned tomatillos in this casrole but they are not as flavorful as the fresh vegetables. They are generally available in well stocked Mexican food sections of major grocery stores, or visit your local Mercado.

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

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Easy Chicken, Tomatillo, and Tortilla Casserole

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


2 large cooked boneless chicken breast, cubed or shredded. Grilled chicken left over leans a smokey taste.

1 cup celery thinly sliced.

1 small onion, diced

2 Tsp butter

2 cans of Cream of Celery soup

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1 package of 8 count Tortillas, plain or wheat

16 oz bag if Mexican mix cheeses

4 oz of Jalapenos, mild, medium, or hot. Fresh chilies are a great option, seeded and sliced.

Optional Additions

½ cup sliced white mushrooms

½ cup of chopped black olives

I pkg of Taco seasoning

Add additional seasons, if desired, such as cumin, garlic powder, chili powder

Cooking and Assembling the Casserole

Cooking instructions- 350-degree oven in a 8 X 13

  • Chicken can be purchased shredded in big box stores, pulled from a roasted chicken, or you can cook 2 large chicken breast, then chop or shred when cool enough to handle.
  • Keep tomatillos on the counter top or in refrigerator. Do not store them in an air-tight container.
  • Melt butter in pan. When the pan is warm add and sauté celery and onion.
  • Prepare boiling water to boil tomatillos
  • Remove husks from tomatillos and drop into boiling water for 5 minutes. The tomatillos will become a duller green.
  • Drain water from the tomatillos after about 5 minutes. Puree with blender, but should pull apart easily when mixed with the other ingredients.
  • Combine tomatillos, chicken, cream of celery soup and jalapenos. Add in the sauteed celery and onions. Add taco seasoning or your own spices which should include cumin, chilli powder, paprika, onion powder, garlic paper.

Layer tortillas, chicken mixture, and mixed Mexican cheese. Repeat, ending with a layer of cheese

Pour into casserole and cook.


  • sour cream
  • avocados
  • blueberry and red bell pepper salsa
  • pico de gallo

Garnish with cilantro

Cooking Time

  1. 350 degree oven – 30 minutes

Nutrion Information



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

Chicken, Tomatillo and Tortilla Casserole

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