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Chicken Tortilla Dump Casserole Recipe

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This recipe for Chicken Tortilla Dump Casserole is from The Terpstra Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
2 10 oz cans diced Rotel tomatoes with chiles,
1 C chicken broth
1 T chili powder
1 tsp ground cumin
½ teaspoon kosher salt
1 15.5 oz can black beans, drained and rinsed
1 10 oz bag frozen corn
5 C shredded cooked chicken (1 rotisserie chicken)
12 small corn tortillas, cut into quarters
8 oz shredded Monterey Jack cheese (2 cups)
½ C sour cream
⅓ C diced red onion
⅓ C fresh cilantro, chopped
Directions:
Directions:
Preheat the oven to 375 degrees.
Grease 9x13 pan with olive 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.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
After 25 minutes, look to see how done it is. I usually bake it another 15-20 before moving onto the next step.

Canned chicken breast can also be used in this recipe.

 

 

 

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