All your favorite Tex-Mex flavors in a comforting casserole that’s fast and easy to throw together.
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 501 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 103 mg |
| Sodium | 561 mg |
| Serving Size | 1 of 8 servings |
| Calories | 501 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 38 g |
| Cholesterol | 103 mg |
| Sodium | 561 mg |
Reviews
This dish is amazing! I followed the recipe exactly, it came out perfect. I would definitely make this again. My family loved it.
So delicious! I changed preparation a bit I cut the tortillas into strips, mixed some with the dish, the rest I coated with oil/cumin/chili powder/ salt and put on top in the last part when you add the rest of the cheese.
My family thought this was good. I thought it was super simple to make. I did drain one can of the Rotel, used the suggested chicken broth, layered the tortillas and chicken mixture like a lasagna. I didn’t have any liquid in the bottom of the pan. Yes, the tortillas become soft that is too be expected. I always find corn tortilla dry. So, this was delicious to me. Served with extra onion, cilantro, guacamole, and Doritos to crumble on top. Oh! I did use Taco flavored shredded cheese. That’s the only cheese my store had since we are in an Arctic freeze and their deliveries are delayed.
I use this “style” of cooking (dump) when I have leftovers. Rice, pasta, or potatoes are perfect as a base. The meat, sauce, & vegetables make an excellent “pie filler”. Seasoning, bread crumbs, & cheese make the topping. I have not made the “chicken tortilla dump”, but, I’m sure this recipe is excellent & I will try it.
Not a big fan. Toasted the tortillas before adding to the casserole and also did not use the chicken broth. My husband liked it somewhat but I didn’t. A LOT of ingredients wasted and more than half the dish is left to throw out.
Leave the chips out or put them on the top so they’re not as soggy. You don’t need the chicken broth, just the chicken broth from the Rotisserie bag is enough. We used chips to dip as an alternative and never put them in the recipe, too.
Absolutely delicious! Tasted like a flavorful enchilada! Went with the recipe for the most part. Didn’t have chicken broth, so I used vegetable broth. Corn from the can is fine and so are regular tomatoes, but you have to drain the juice. Overall, the meal was an amazing idea and was done within an hour! If you rank this below a 3, it’s probably because of user error.
Delicious! Cut the recipe in half with the exception of chicken and cheese Baked in 10×6. Based on others comments I left out the chicken broth and did not stir tortillas in filling. Used tortillas on bottom and top. Top was crispy. Hubby said “make this again”
No, just no. There are better tex mex recipes out there. Soggy tortillas, beans, and corn in watery tomato juice. And it makes a ton that we will end up throwing away.
I halved this recipe since there’s just two of us and it was fine. I wasn’t blown away, but it’s a nice change from regular taco night. I used street-taco-sized corn tortillas so I don’t think I was as offended by the soggy tortilla thing as other reviewers were – I felt they soaked up the juices and added to the flavor of the dish, much as they function in tortilla soup. Anyway…I’ll probably make it again, but I’ll probably add some diced avocado to the final toppings. We had it with a little green salad topped with chipotle ranch. Nice!