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Chicken Tortilla Dump Dinner

Chicken Tortilla Dump Dinner
PREP TIME
55 min
YIELDS
6 - 8 servings

All your favourite Tex-Mex flavours in a comforting chicken casserole that’s fast and easy to throw together.

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Ingredients

1
Tbsp canola oil
2 10-oz
cans diced tomatoes with chiles, such as Rotel
1
cup chicken broth
1
Tbsp chili powder
1
Tbsp ground cumin
½
tsp kosher salt
1 15.5-oz
can black beans, drained and rinsed
1 10-oz
bag frozen corn
5
cups shredded cooked chicken (from about 1 small rotisserie chicken)
12
small corn tortillas, cut into quarters
1 8-oz
block Monterey Jack cheese, shredded (about 2 cups)
½
cup sour cream
cup diced red onion
cup loosely packed fresh cilantro, chopped
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Directions

Step 1

Preheat the oven to 375°F. Brush a 9-by-13-inch casserole dish with the oil.

Step 2

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.

Step 3

Raise the oven temperature to 400°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.

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