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Chicken Tostada Casserole
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What a beautiful Mexican chicken casserole this is. Called Chicken Tostada Casserole, this dish is filled with Mexican flavors. What's more, it's colorful, which makes it all the more enticing. It's a great dish to make for your family. They're sure to love it if they can't get enough of Mexican food.


The photos in this post show a smaller casserole than described in the recipe. We halved the ingredients to make a smaller portion. This recipe as printed here is family size and will feed 4-6 people.



  • 1 pound chicken, diced
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup red bell pepper, chopped
  • 2 (14-ounce) cans enchilada sauce
  • 1 (10-ounce) package frozen corn, thawed
  • 1/2 cup pitted black olives, drained and sliced
  • 1 (15-ounce) can refried beans
  • 2 cups shredded Cheddar cheese or Mexican cheese blend
  • 6 6-inch corn tortillas, cut into quarters
  • 1 green onion, sliced (garnish)
  • 1 tablespoon tomato, chopped (garnish)


  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.

  3. In a 9 x 9 inch baking dish, layer as follows: 1/2 of remaining can of enchilada sauce, 1/2 of the tortilla pieces, 1/2 of the meat mixture, 1/2 of the refried beans, and 1/2 of the cheese. Repeat the layers again.

  4. Bake for 30 to 40 minutes. Dish will be bubbly and cheese melted. Remove from oven and garnish with sliced green onions and chopped tomatoes.

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Is the chicken cooked or raw at the start of this recipe?

Hi pinkiris, the chicken is cooked at the start of the recipe. We apologize for the confusion. - Natalie, Editor of


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