Chicken Tortilla Dump Dinner
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
Equipment
- 1 9x13 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Spatula or Large Spoon For mixing and spreading
- 1 Aluminum Foil For covering the dish during baking
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon canola oil
- Two 10-ounce cans diced tomatoes with chiles such as Rotel
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- One 15.5-ounce can black beans drained and rinsed
- One 10-ounce bag frozen corn
- 5 cups shredded cooked chicken from about 1 small rotisserie chicken
- 12 small corn tortillas cut into quarters
- One 8-ounce block Monterey Jack cheese shredded (about 2 cups)
- 1/2 cup sour cream
- 1/3 cup diced red onion
- 1/3 cup loosely packed fresh cilantro chopped
Instructions
- Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
- Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
Notes
To enhance this comforting casserole, consider lightly toasting the corn tortilla quarters in a dry skillet before adding them to the mixture; this will prevent them from becoming too soggy and add a subtle nutty flavor. Using freshly shredded Monterey Jack cheese will yield a smoother melt and richer texture compared to pre-shredded varieties. For a deeper flavor, use homemade chicken broth. Adjust the amount of diced tomatoes with chiles based on your preferred heat level. Garnish generously with fresh cilantro and red onion for brightness, and a squeeze of lime juice can cut through the richness beautifully.