Chicken Tortilla Dump Dinner Recipes

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CHICKEN TORTILLA DUMP DINNER



Chicken Tortilla Dump Dinner image

All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.

CHICKEN TORTILLA BAKE



Chicken Tortilla Bake image

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

Steps:

  • In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

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