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Chicken Tortilla Dump Dinner

Savory Chicken Tortilla Dump Dinner That's a Family Favorite

This Chicken Tortilla Dump Dinner is a quick, comforting one-dish meal packed with flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil can substitute with avocado oil
  • 1 medium Red Onion yellow onion can also be used
  • 1 medium Red Bell Pepper green bell pepper can be substituted
  • 1 teaspoon Ground Cumin or taco seasoning
  • 1 teaspoon Chili Powder adjust based on heat preference
  • 1 teaspoon Kosher Salt adjust if using regular salt
  • 1 teaspoon Black Pepper can replace with white pepper
  • 2 cloves Garlic or garlic powder
For the Filling
  • 1 can Diced Tomatoes with Green Chiles fire-roasted tomatoes can enhance smokiness
  • 1 can Black Beans drained and rinsed
  • 1 cup Frozen Corn can use fresh corn instead
  • 2 cups Shredded Cooked Chicken rotisserie chicken is a convenient option
  • 1 cup Salsa choose preferred heat level
For the Topping
  • 3 cups Crushed Tortilla Chips can substitute with tortilla crisps
  • 2 cups Shredded Mexican Cheese Blend or use cheddar or Monterey Jack
  • optional Chopped Cilantro omit if not preferred
  • optional Sour Cream Greek yogurt can be used as a substitute

Equipment

  • Large Skillet
  • 9x13-inch baking dish

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and red bell pepper, sauté for about 5 minutes until softened.
  3. Stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and a pinch of kosher salt, black pepper, and minced garlic. Cook for an additional minute.
  4. Gently fold in 1 can of diced tomatoes with green chiles, 1 can of black beans, 1 cup of frozen corn, 2 cups of shredded cooked chicken, and 1 cup of salsa. Heat for 3-4 minutes until warmed through.
  5. In a 9x13-inch baking dish, layer half of the crushed tortilla chips, then pour the chicken mixture over. Top with remaining chips and shredded cheese.
  6. Bake for 20-25 minutes until cheese is melted and bubbly.
  7. Let it rest for a few minutes, garnish with cilantro and sour cream if desired, then serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Ensure even cheese distribution for gooey texture. Customize ingredients as preferred and monitor baking temperature for optimal results.

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