As the name implies, Chicken Tortilla Dump Dinner involves seemingly throwing ingredients together on a whim. But Chicken Tortilla Dump Dinner doesn’t feel thrown together; instead, it tastes like the best Mexican flavors mixed together into a savory, cheesy, spicy blend. Loaded with tortilla triangles and tender chicken, this dish is filling and simple to toss together in under an hour. You’ll find yourself sinking deep into these flavors.
![image 7966](https://exactlyhowlong.b-cdn.net/wp-content/uploads/2024/06/image-7966.png)
Ingredients
- 1 tablespoon canola oil
- 2 (10 ounce) cans of diced tomatoes and chiles
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) bag frozen corn
- 5 cups chicken, shredded and cooked (from about 1 small rotisserie chicken)
- 12 small corn tortillas, cut into quarters (they should resemble triangles)
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup sour cream
- 1/3 cup red onion, diced
- 1/3 cup fresh cilantro, loosely packed and chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13 inch casserole dish with the canola oil.
Step 3 –Mix the diced tomatoes with the chicken broth, chili powder, salt, and cumin together in a large mixing bowl.
Step 4 –Add the black beans, corn, chicken, tortilla triangles, and 1 cup of the Monterey jack cheese. Mix until completely combined.
Step 5 –Move the mixture to the casserole dish and spread it out evenly, making sure that you cover all of the corners.
Step 6 –Cover the dish with aluminum foil and bake in the preheated oven for around 25-30 minutes.
Step 7 –Increase the oven temperature to 400 degrees F.
Step 8 –Carefully pull off the foil on top of the casserole dish, then sprinkle with the remaining cup of cheese on top.
Step 9 –Continue to bake until the cheese is melted, bubbly, and just starting to brown, about 10-15 minutes.
Step 10 –Drop spoonfuls of the sour cream on top, sprinkle with the red onion and cilantro, then serve.