This chicken tortilla casserole is a delicious and balanced meal featuring chicken, black beans, sweet potatoes, and layers of corn tortillas, all topped with cheese. You can easily whip up this enchilada-inspired casserole on a hectic weeknight, ensuring you’ll have leftovers for future healthy meals.

How to Prepare Chicken Tortilla Casserole

This chicken tortilla casserole recipe combines elements of chicken enchilada casserole and lasagna into a single dish. Here’s a step-by-step guide:

**Prepare the Chicken:** The main protein in this casserole is chicken. While shredded chicken breasts are recommended for their quick cooking time, you can use rotisserie chicken, leftover roast chicken, chicken thighs, or chicken legs for added flavor.

**Prep the Vegetables:** Peel and dice the sweet potatoes, partially cook them on a baking sheet, chop the remaining vegetables, and rinse the black beans.

**Make the Sauce:** A vegetable-filled tomato sauce binds this casserole, enhancing its fiber and micronutrient content.

**Layer the Casserole:** Once the chicken is shredded, sweet potatoes are partially cooked, black beans are strained, and the sauce is prepared, start building the casserole. Fill a prepared baking dish with alternating layers of tortillas, sweet potatoes, black beans, and sauce, followed by tortillas, chicken, and sauce until all ingredients are used, filling the casserole dish.

**Bake the Casserole:** Transfer the prepared casserole to the oven for baking.

**Sprinkle with Cheese:** Just before the casserole is ready, remove it from the oven and cover the top with shredded Monterey Jack or Havarti cheese. Alternatively, sharp cheddar cheese can be used if preferred.