Chicken & Veggie Tortilla Casserole Recipe – Easy White Sauce Bake

Last Updated on 4 months by Neha Deshmukh

Chicken & Veggie Tortilla Casserole Recipe – Easy White Sauce Bake

Hey everyone! I’m so excited to share this recipe with you – it’s a total comfort food winner in my house. I first made this Chicken & Veggie Tortilla Casserole when I was craving something warm, cheesy, and a little bit different. It’s become a family favorite, and I think you’ll love it too! It’s perfect for a cozy night in, a potluck, or even a relaxed weekend brunch.

Why You’ll Love This Recipe

This casserole is seriously easy to put together, even on a busy weeknight. It’s packed with flavor from the veggies, chicken (or you can skip it!), and a creamy, dreamy white sauce. Plus, the slight tang from the salsa and a little kick from chili flakes just make everything sing. It’s a fantastic way to use up leftover chicken, and honestly, it’s just incredibly satisfying.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 8 corn or flour tortillas
• ¼ cup thick buttermilk
• 1 cup homemade salsa
• 1 cup white sauce
• ½ cup grated cheese (cheddar, Monterey Jack, or a mix!)
• 1 cup chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
• 1 tomato, chopped
• ¼ cup boiled sweet corn
• 1 cup leftover chicken curry or cooked shredded boneless chicken (optional)
• 1 tbsp Worcestershire sauce
• 3-4 tbsp coriander leaves or parsley, chopped
• Dried red chili flakes (to taste)
• Salt (to taste)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp maida (all-purpose flour)
• 1 cup milk
• 1 tbsp grated cheese (for the white sauce)
• Pepper (to taste)
• Dried parsley (optional, for white sauce)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special.

• Worcestershire sauce: Don’t skip this! It adds a lovely umami depth that really elevates the flavor. If you’re not familiar, it’s a savory sauce made from fermented anchovies, molasses, tamarind, vinegar, and spices.
• Tortillas: You can use either corn or flour tortillas, depending on your preference. Flour tortillas will give you a softer, more pliable result, while corn tortillas will add a bit of texture.
• Salsa: This is where you can really get creative! I love using a vibrant homemade salsa, but store-bought works great too. Regional variations are amazing – a smoky chipotle salsa, a fruity mango salsa, or a classic tomato salsa all work beautifully.
• Buttermilk: The buttermilk dip is key to softening the tortillas and adding a subtle tang. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sauté the chopped mixed vegetables in olive oil for 2-3 minutes until they start to soften.
2. Add the chopped tomato, boiled sweet corn, leftover chicken (if using), Worcestershire sauce, parsley, salt, and chili flakes. Cook for another 2-3 minutes, stirring occasionally. Set this filling aside.
3. Now, let’s make the white sauce. Melt the butter in a saucepan over medium heat. Whisk in the maida and cook for 1-2 minutes, stirring constantly.
4. Gradually add the milk while stirring continuously to prevent lumps. Keep stirring until the sauce thickens.
5. Mix in the grated cheese, parsley, salt, and pepper until the cheese is melted and the sauce is smooth.
6. Time to roast the tortillas! Brush both sides of each tortilla with a little olive oil and roast them on a hot griddle or in a dry pan until they have golden spots. This makes them more pliable and prevents them from getting soggy.
7. Dip each tortilla briefly in buttermilk, just enough to coat it lightly.
8. Place about 2 tablespoons of the filling in the center of each tortilla, fold it over, and arrange the folded tortillas in a casserole dish.
9. Pour the white sauce evenly over the tortillas, then spread the salsa over the top. Sprinkle with grated cheese.
10. Cover the casserole dish with foil and bake in a preheated oven at 200°C (390°F) for 30 minutes.
11. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
12. Let the casserole rest for 10 minutes before serving. This helps it set and makes it easier to slice.

Expert Tips

• Don’t overcrowd the pan when roasting the tortillas. Work in batches if necessary.
• If your white sauce is too thick, add a splash of milk to thin it out.
• For a richer flavor, use a blend of cheeses in the white sauce and for topping.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken and cheese alternatives. There are some fantastic options available now!
• Gluten-Free Adaptation: Use gluten-free tortillas and a gluten-free maida alternative (like rice flour or a gluten-free all-purpose blend) for the white sauce.
• Spice Level: Adjust the amount of chili flakes to your liking. My family loves a good kick, but you can easily tone it down.
• Festival Adaptations: This casserole is perfect for cooler months or potlucks. It’s a comforting bake that everyone will enjoy. My aunt always makes a huge batch for Diwali gatherings!

Serving Suggestions

This casserole is fantastic on its own, but it’s even better with a side of:

• A fresh green salad
• A dollop of sour cream or Greek yogurt
• Guacamole and extra salsa

Storage Instructions

• Leftovers: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze this casserole before or after baking. If freezing before baking, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw completely before baking. You can also freeze baked leftovers.

FAQs

1. Can I use different vegetables in this casserole?

Absolutely! Feel free to use whatever veggies you have on hand. Bell peppers, zucchini, spinach, and mushrooms would all be delicious additions.

2. What is Worcestershire sauce and can I substitute it?

Worcestershire sauce is a savory sauce that adds a lot of umami flavor. If you don’t have it, you can try substituting with a mix of soy sauce, balsamic vinegar, and a pinch of sugar.

3. How can I make the white sauce ahead of time?

Yes! You can make the white sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before using.

4. Can this casserole be frozen before or after baking?

Yes, as mentioned in the storage instructions! It’s a great make-ahead meal.

5. What kind of salsa works best in this recipe?

Any salsa you like! I recommend a medium-heat salsa for a good balance of flavor.

6. My tortillas are cracking when I dip them in buttermilk, what am I doing wrong?

You’re probably dipping them for too long! Just a quick dip is all you need to soften them. Also, make sure your tortillas aren’t too old or dry.

Enjoy! I really hope you give this Chicken & Veggie Tortilla Casserole a try. Let me know what you think in the comments below!