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One Pan Chicken Tortilla Casserole

One Pan Chicken Tortilla Skillet


  • 2 chicken breasts either shredded from a rotisserie chicken or you could use raw, cut into strips
  • 1 4 oz. can mexican tomato sauce I like El Pato brand
  • 10 oz can of corn drained
  • 1 medium onion sliced
  • 1 red pepper cut into strips
  • 5 cups of multi grain tortilla chips crushed into large pieces
  • 1 large tomato diced and then divided in half
  • 1 cup cheddar cheese
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 3 tbsp. green onions diced
  • 2 cups low sodium chicken stock
  • 2 tbsp. oil
  • salt and pepper to taste


  1. Preheat your broiler to high heat.
  2. If you are using raw chicken, heat an oven safe skillet to medium high heat, drizzle in the oil, then add chicken and cook until browned on both sides, about 5-6 minutes. Remove from pan and set aside.
  3. Add the onion and red peppers to the skillet and cook until they start to tenderize, about 3-5 minutes.
  4. Add the tomato sauce, half the tomato, chicken stock, cooked chicken, corn, cumin, chili powder and half the tortilla chips to the skillet.
  5. Let cook until the liquid is absorbed into the tortilla chips.
  6. Add remaining chips and cheese and place under the broiler. Broil for about 3-4 minutes or until golden brown and bubbling. Top with green onions and remaining tomato and serve immediately.