Description
Chicken Tortilla Dump Dinner is a cheesy, Tex-Mex–style casserole made with shredded chicken, black beans, corn, tortillas, and melted Monterey Jack cheese. With a simple dump-and-bake method, it’s a quick, hearty weeknight dinner option.
Ingredients
1 tbsp canola oil
Two 10-oz cans diced tomatoes with chiles (such as Rotel)
1 cup chicken broth
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
One 15.5-oz can black beans, drained and rinsed
One 10-oz bag frozen corn
5 cups shredded cooked chicken (about 1 small rotisserie chicken)
12 small corn tortillas, cut into quarters
8 oz Monterey Jack cheese, shredded (about 2 cups)
1/2 cup sour cream
1/3 cup diced red onion
1/3 cup fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C). Brush a 9×13-inch casserole dish with canola oil.
- In a large bowl, mix diced tomatoes with chiles, chicken broth, chili powder, cumin, and salt.
- Add black beans, corn, shredded chicken, tortilla wedges, and half the cheese. Stir until evenly combined.
- Spread mixture evenly in prepared dish. Cover loosely with foil and bake 25 minutes.
- Increase oven temperature to 400°F (204°C). Remove foil, top with remaining cheese, and bake 10 minutes until melted and lightly browned.
- Top with sour cream, diced red onion, and cilantro before serving.
Notes
- Use hot Rotel and jalapeños for extra spice.
- Swap chicken for cooked ground beef, turkey, or pork.
- Add sautéed bell peppers or zucchini for more vegetables.
- Use cheddar or pepper jack instead of Monterey Jack.
- Stir in cream cheese before baking for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 85mg
