The Tortilla Rico Bake is basically the best of nachos and tacos, all wrapped up in casserole form. Cheesy, spicy, savory, and meaty, with plenty of vibrant salsa, hearty beans, sweet corn, and juicy chicken, Tortilla Rico Bake is suave and scrumptious! There’s so much packed into each bite, your taste buds might just get overwhelmed by how good it tastes!
Ingredients
For the bake:
- 2 (10-ounce) cans diced tomatoes with green chilies
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 3 1/2 cups rotisserie chicken, skinned and deboned, shredded
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups frozen corn kernels
- 12 (6-inch) corn tortillas, quartered
- 12 ounces pepper jack cheese, shredded, divided
For serving:
- 1/2 cup sour cream
- 1/4 cup scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Spray a 9×13-inch baking dish with cooking spray.
Step 3 –In a large bowl, add the diced tomatoes with chilies, the chili powder, the cumin, and the salt and stir to combine.
Step 4 –Fold the chicken, the beans, the corn, the tortilla quarters, and 1 1/2 cups of the cheese into the tomato mixture and stir to combine.
Step 5 –Pour the chicken mixture into the prepared baking dish.
Step 6 –Sprinkle the chicken mixture with the remaining cheese.
Step 7 –Bake the tortilla casserole until bubbly around the edges and lightly browned, about 35-40 minutes.
Step 8 –Dollop the tortilla bake with the sour cream and sprinkle it with the scallions and the cilantro.
Step 9 –Serve hot.
