Chicken Tortilla Dump Dinner
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Tex-Mex flavored casserole. Quick and easy.
Ingredients
- 1 tablespoon canola oil
- 10 oz diced tomatoes with chiles such as Rotel, one10-ounce cans
- ¼ cup chicken broth
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 15.5 Oz. black beans Optional. One 15.5-ounce can drained and rinsed,
- ¾ cup corn frozen
- 1 ½ cups chicken shredded cooked , from about 1 small rotisserie chicken
- 4 small corn tortillas cut into quarters
- 1 cup Monterey Jack cheese shredded from block
- ½ cup sour cream
- ⅓ cup diced red onion may use green onions
- ⅓ cup fresh cilantro loosely packed, chopped
Instructions
- Preheat the oven to 375 degrees F. Brush a 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 (if using) , 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.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 510kcal | Carbohydrates: 50g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 627mg | Potassium: 959mg | Fiber: 13g | Sugar: 5g | Vitamin A: 973IU | Vitamin C: 11mg | Calcium: 329mg | Iron: 4mg