Chicken Tortilla Casserole (Tirit Pita)
Chicken tortilla casserole (tirit pita) is a simple, comforting, Bosnian dish. Made by layering chicken and tortillas (or hard phyllo), this pie is topped with broth and baked. The result is a soft yet crunchy dinner from chicken heaven. Shall we?
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Background
Bosnian chicken tortilla casserole - tirit pita - is an old-school, simple dish. The pie consists of shredded chicken layered with hard phyllo and topped with broth.
(There is a dish in Turkey with the same name that uses stale bread, so we assume tirit pita originated there.)
Hard phyllo is hard to find outside Balkans so we've adjusted the recipe to include tortillas. The result is a chicken tortilla casserole that's as great - if not better - than the original!
What this dish lacks in sophistication, it more than makes up in taste. Whether you call it tirit pita or chicken tortilla casserole, it’s a dish that brings people together.
Why You'll Love Chicken Tortilla Casserole
- Simple Ingredients. Chicken, tortillas, and aromatics work incredibly together.
- Crispy & Juicy. Flaky top layers + tender middle brothy layers = explosion of flavors.
- The Next Day Dish. This dish tastes even better the next day.
- Nostalgic. Comfort food that feels like something grandma would make.
Ingredients
Get these ingredients, and let's get cooking this easy chicken tortilla casserole.
- Chicken. Use whole, or chicken parts. If using breasts, pair them with thighs or chicken legs to avoid dryness. Rotisserie chicken works well too.
- Tortillas or Phyllo. Regular white flour tortillas work great when toasted for a minute. If using phyllo, look for the hard, not flaky kind. Mlinci dough and stale bread are options too.
- Onion. Red, white, or yellow.
- Oil. Any. For greasing the pan.
- (Optional) Carrots, celery, parsley.
- Seasonings. Salt, pepper, bouillon, or stock powder.
Instructions
Now we bring it all together to make this chicken tortilla casserole.
Step 1: Boil the chicken.
Place the chicken in a large pot of water with 1 tablespoon salt. Bring to a boil, then simmer for 45 minutes. Set the chicken aside and reserve the broth.
Step 2: Prep the chicken filling
Once the chicken is cool enough to handle, remove the skin and shred the meat. Mix with minced onion, remaining salt, and pepper.
Step 3: (Not Pictured). Preheat and prepare tortillas/phyllo
Preheat the oven to 400°F (200°C). If using tortillas, toast them in the oven for a few minutes until firm. If using hard phyllo, proceed as is.
Step 4: Assemble the pie
Grease a baking pan (about 11x16 inches or 40x27 cm). Start layering with phyllo or tortillas, add a few ladles of broth, then a layer of chicken filling. Repeat until all ingredients are used, finishing with a dry top layer. Pour more broth over the top.
Step 5: (Not Pictured) Bake
Bake at 400°F (200°C) for 20 minutes, then reduce to 360°F (180°C) and bake for another 15–18 minutes. Optional: ladle more broth over the pie once or twice during baking.
Step 6: Rest and serve
Cover the baked pie with a clean towel and let it rest for 15–20 minutes before serving.
Variations
Here are some variations for this wonderful casserole made with chicken and tortillas.
- Heat it Up! Add red paprika or crushed red pepper flakes to the chicken filling.
- Add Veggies! Minced carrot and celery are great additions to onion, plus a great nutrition boost.
- Add Dairy! Add a tablespoon of yogurt to the filling for extra juiciness. Alternatively, top the pie with some sour cream or yogurt.
Handling
Follow these steps to have your chicken tortilla casserole taste perfect each time you serve it.
Serving: Cool the casserole for 20 minutes before slicing. Serve warm. Top with a dollop of sour cream or yogurt, per taste. A side salad like Shopska, or cabbage salad will enhance the flavor.
Storing: Cover the chicken casserole with cling wrap tightly, (if leftovers transfer to an airtight container). Store in the fridge for 1-2 days.
Heating: Reheat in a preheated oven at 350°F (175°C) for 15 minutes, or until warmed through. You can top it with a ladle or two of chicken broth. Do not microwave.
Thoughts
If you make today’s chicken tortilla casserole (tirit pita) and love it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating—it helps others find the recipe more easily!
You can also leave a comment; I read every single one! And if Instagram is more your thing, tag us @balkanlunchbox—we’d love to see your creations.
Prijatno, Dobar Tek, and Bon Appétit!
Chicken Tortilla Casserole (Tirit Pita)
Ingredients
- 1 whole chicken (or chicken parts) approximately 3 lbs if using breasts, mix them up with other parts
- 12-13 cups water (about 34 ounces)
- 1 tablespoon salt
- 1 onion large, minced; yellow, red, or white
- (Optional) 1 tablespoon stock powder, Vegeta or 1 bouillon cube
- (Optional) 1 bunch of parsley, 2-3 carrots, 2-3 stalks celery or a celery root for broth, not necessary but enhances the flavor
- ground pepper to taste
- oil for pan greasing
Instructions
- Cook Chicken and Broth. In a large pot, add water, chicken, salt (and if using, vegetables and bouillon/ seasonings). Bring to a boil on medium. Then lower the heat and simmer for 2-3 more hours. Set the chicken aside to cool, and reserve the broth.
- Prep the Filling. Once the chicken is cool enough to handle, remove the skin, bones, and cartilage. Shred the meat. Add onion, remaining salt and pepper. (Also add any additional ingredients, if using.) Mix well.
- Prepare Tortillas/ Phyllo. If using tortillas, toast them until crunchy in a toaster oven, regular oven (200°F/ 100°C - a couple of minutes), or on the stovetop (30 seconds on each side). If using hard phyllo, omit this step.
- Assemble the Casserole. Heat oven to 400°F (200°C). Grease a baking pan. Place a layer of tortillas or phyllo on the bottom (about 1.5-2 tortillas). Break them apart if necessary, to fill in the 'blanks.' Add a layer of chicken filling on top (about 2-3 handfuls), spreading it evenly. Finally, add 2 ladles of chicken broth over the filling. Continue layering in the same fashion until all ingredients are used. Finish off with a dry top layer.
- Bake Chicken Tortilla Casserole. Bake for 10 minutes, then reduce to 350°F (180°C) and bake for another 25 minutes. Check occasionally, and cover with parchment paper if it starts to blush too early. Once it's done, pour 2-3 ladles of broth on top, and cover with a kitchen towel to cool.
- Serving: Cover with a kitchen towel and cool the casserole for 20 minutes before slicing. Serve warm. Top with a dollop of sour cream or yogurt, per taste. A side salad like Shopska, or cabbage salad will enhance the flavor.Storing: Cover the chicken casserole with cling wrap tightly, (if leftovers transfer to an airtight container). Store in the fridge for 1-2 days.Heating: Reheat in a preheated oven at 350°F (175°C) for 15 minutes, or until warmed through. You can top it with a ladle or two of chicken broth. Do not microwave.
Notes
- Fast Version
Nutrition
Recipe 💙
