Santa Fe Chicken Bake

Santa Fe Chicken Casserole

Layers of tortillas, chicken, black olives, salsa and cheese make up this delectable casserole with a cream cheese sauce to meld it all together.

Sometimes I think maybe I’m not really Italian but Mexican instead. I eat way more Tex-Mex inspired meals and crave Southwest flavors every single day. Maybe I was switched at birth. Or a doorstep baby.

Totally kidding. I love meatballs way too much. . .And eat ricotta cheese off a spoon straight from the container. Standing at the refrigerator. I’ll eat any and all pizza. Even bad pizza. Without hesitating. Earmarks of a true Italian girl.

I guess I’m just Mexican at heart.

Baked Santa Fe Chicken

The spiciness factor in this casserole is controlled by the salsa. Use a hot one for lots of spice or a mild one for subtle heat. You can even mix in a can of green chiles or jalapenos for an extra kick.

Corn tortillas are my first choice over flour for their added texture and great corn flavor. Sometimes it’s hard to find them in the 8-inch size. If not, flour ones work fine too.

Santa Fe Chicken Bake

Santa Fe Chicken Bake

Rating: 51

Cook Time: 25 minutes

Yield: 6 servings

Santa Fe Chicken Bake

Layers of tortillas, chicken, black olives, salsa and cheese make up this delectable casserole with a cream cheese sauce to meld it all together.


3 cups shredded cooked chicken breasts or rotisserie chicken
6 ounces sliced black olives
1 cup salsa
coarse salt and fresh black pepper
6 ounces cream cheese (light or regular)
1 cup whole milk
4 corn or flour tortillas (8 inch)
1 + 1/2 cups extra sharp shredded cheddar cheese
sour cream, for serving


  1. Preheat oven to 400 degrees F. Grease a 9-inch deep dish pie pan or round casserole dish.
  2. Mix the chicken, olives (you can set aside a few for the top) and salsa together in a large bowl. Season to taste with salt and pepper.
  3. In a medium bowl melt the cream cheese in the microwave - about 25 seconds. Slowly whisk the milk into the melted cream cheese a little bit at a time until smooth and creamy.
  4. Layer the casserole starting with a tortilla on the bottom. Spread 1/3 of the chicken mixture evenly over the tortilla then spoon 1/4 of the cream cheese mixture over that followed by 1/3 cup of the cheese. Repeat the layering 2 more times.
  5. Cover the last layer with another tortilla, the last 1/4 of the cream cheese/milk, sprinkle with the remaining 1/2 cup cheese and olives.
  6. Bake 25 minutes. Let set 5 minutes before cutting into wedges. Serve with sour cream.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Susan Andrews says

    My husband love this! I had to come back and give it a real review as opposed to the “oh, this looks good” comments. It goes together quickly and all of these items are staples for us! I will def make this again. Thanks for sharing!

    • says

      Thank-you for the feedback and for making it Susan! I’m glad you found it easy and – bonus – that your husband loved it!

      • Susan Andrews says

        I just had some leftovers….scrummy! & yes, that is a word! =)

  2. Ivie Walker says

    Had a cat just like Moon. He loved pizza and home made fresh salsa Could not keep him out of it!

    • says

      Hi Ivie! He sounds just like Moon! Except for the salsa – he does like hot peppers though! I have to stop him from eating them. Thanks for stopping by! Have a great weekend!

  3. says

    This looks fabulous but I’m almost afraid to pin it. I pinned your taco lasagna thing last month and it has been the most repinned thing I have ever had in Pinterest, lol.

Leave a Reply

Your email address will not be published. Required fields are marked *