I deconstructed shepherd’s or cottage pie and made it into a soup since I adore the flavor but have never been a fan of the watery consistency. The highlight is the topping of crispy tater puffs.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 4 cups salsa roja, divided
- 12 corn tortillas, divided
- 1 ½ cups refried beans
- 1 ½ cups corn kernels
- 3 cups chopped grilled boneless, skinless chicken thighs
- 2 ½ cups shredded Mexican-style cheese blend, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13 baking dish with cooking spray.
- Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
- Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
- Bake in the preheated oven, 20 to 25 minutes.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 5 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 850 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Used sour cream instead of Mexican crema, fantastic!
This recipe is very good! It was a pain spreading the refried beans on the first layer of tortillas because the tortillas slide around a lot on the salsa, and refried beans are pretty stiff and hard to spread unless they’re heated. For the second layer, I mixed the refried beans with the salsa, and that made it a lot easier to spread so I will definitely do that for both layers next time. The other thing I will change next time is omitting the corn and adding a can of drained black beans instead. We’re not huge corn fans and didn’t feel like it added much to the dish. Some chopped jalapenos sprinkled on the 2nd layer would give this a nice kick if you like things spicy!
Quick and easy!!!
Great flavors. Added 2 cups of Duke’s mayonnaise to the refried beans to make them creamier. Also added 2-3 teaspoons anchovy paste to salsa for more umami. Yum!
I made two versions. One with the refried beans (I used black beans) and one without because some of my kids don’t like beans. I added black olives and some of us added Tabasco to the final product. The four boys and husband all said it was good and most of it was eaten up. (To be fair, 4 teenage boys and a husband, not much goes to waste) I gave 4 starts because I think it could use more salsa and I just don’t really like the texture of corn tortillas. But it was good!
I will definitely make it again. I didn’t have all the ingredients but it still turned out really good. Super easy
I used salsa as my base liquid and threw in green jalapeños. Very good!
When I first attempted to make this, I asked my dad to grill the chicken, but he grilled it to DEATH! So, I couldn’t make it. But the next time, I just cooked the chicken thighs on the stove top for about 10-12 minutes with salt and pepper for seasoning and then finished baking them in the oven using thyme, tarragon, oregano, rosemary, and a garlic herb blend that I get at Kroger until done. I combined the salsa roja with the green salsa verde, used Taco Bell shredded cheese blend and Kraft Mexican cheese alternately, used less chicken than what the recipe called for, added the other ingredients in the recipe, and everything turned out great! I will definitely try to make this at least once a month. Hopefully one day I will make it with the grilled chicken next time.
Absolutely loved it. Definitely will make this recipe again.
I had rotisserie chicken on hand and black beans–excellent!
It was ok but a little bit much.
i made this other day it it turned out great. i am a professional chef and made a few adjustments to it. however the base recipe is sound. it is worth trying.
Liked it much and easy to prepare! I did it a little differently mixed everything together and then layered it in the pan, also mixed crushed corn chips cheese and black olives on top gave it some crunch!
Liked it much and easy to prepare! I did it a little differently mixed everything together and then layered it in the pan, also mixed crushed corn chips cheese and black olives on top gave it some crunch!
No corn and used shredded rotisserie chicken. Pretty good. Will try again.
I have always made this exact dish, but called it chicken enchiladas! I don’t care for the red sauce, so give it a try with green enchilada sauce! Different flavor. (I did give the red sauce a try for this review.)