Savory Chicken Tortilla Dump Dinner Recipe

Introduction

This savory chicken tortilla dump dinner is a simple, flavorful meal that the whole family will love. With layers of seasoned chicken, beans, vegetables, and cheese baked to perfection, it’s perfect for busy weeknights or casual gatherings.

Ingredients

• 1 tablespoon olive oil (can substitute with avocado oil)
• 1 medium red onion (yellow onion can also be used)
• 1 medium red bell pepper (green bell pepper can be substituted)
• 1 teaspoon ground cumin (or taco seasoning)
• 1 teaspoon chili powder (adjust based on heat preference)
• 1 teaspoon kosher salt (adjust if using regular salt)
• 1 teaspoon black pepper (can replace with white pepper)
• 2 cloves garlic (or garlic powder)
• 1 can diced tomatoes with green chiles (fire-roasted tomatoes can enhance smokiness)
• 1 can black beans (drained and rinsed)
• 1 cup frozen corn (can use fresh corn instead)
• 2 cups shredded cooked chicken (rotisserie chicken is a convenient option)
• 1 cup salsa (choose preferred heat level)
• 3 cups crushed tortilla chips (can substitute with tortilla crisps)
• 2 cups shredded Mexican cheese blend (or use cheddar or Monterey Jack)
• optional chopped cilantro (omit if not preferred)
• optional sour cream (Greek yogurt can be used as a substitute)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the chopped red onion and red bell pepper, and sauté for about 5 minutes until softened.
3. Step 3: Stir in the ground cumin, chili powder, kosher salt, black pepper, and minced garlic. Cook for an additional minute to release the flavors.
4. Step 4: Gently fold in the diced tomatoes with green chiles, black beans, frozen corn, shredded chicken, and salsa. Heat for 3-4 minutes until warmed through.
5. Step 5: In a 9×13-inch baking dish, spread half of the crushed tortilla chips, then pour the chicken mixture evenly over the top. Layer the remaining chips and sprinkle with shredded cheese.
6. Step 6: Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Step 7: Let it rest for a few minutes. Garnish with chopped cilantro and a dollop of sour cream or Greek yogurt if desired, then serve.

Tips & Variations

• For extra smokiness, use fire-roasted diced tomatoes instead of regular.
• Customize the heat level by adjusting the amount of chili powder or using a mild salsa.
• Substitute the shredded chicken with cooked ground beef or turkey for a variation.
• Use fresh corn instead of frozen for a sweeter, crunchier bite.
• Top with avocado slices or jalapeños for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the tortilla chips crispy, or microwave in short intervals if in a hurry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken and add extra beans or vegetables like zucchini or mushrooms for a delicious vegetarian version.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the dish up to a day in advance, cover it tightly, and refrigerate. Bake it fresh when ready to eat to ensure the cheese melts perfectly.

Savory Chicken Tortilla Dump Dinner Recipe

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4.5 from 56 reviews

This Savory Chicken Tortilla Dump Dinner is an easy, flavorful casserole that’s perfect for busy weeknights or casual family meals. Combining tender shredded chicken, sautéed vegetables, and a zesty blend of spices, layered with crunchy tortilla chips and melty cheese, it’s a satisfying dish that comes together quickly and bakes to bubbly perfection.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon Olive Oil (can substitute with avocado oil)
• 1 medium Red Onion (yellow onion can also be used)
• 1 medium Red Bell Pepper (green bell pepper can be substituted)
• 1 teaspoon Ground Cumin (or taco seasoning)
• 1 teaspoon Chili Powder (adjust based on heat preference)
• 1 teaspoon Kosher Salt (adjust if using regular salt)
• 1 teaspoon Black Pepper (can replace with white pepper)
• 2 cloves Garlic (or garlic powder)
• 1 can Diced Tomatoes with Green Chiles (fire-roasted tomatoes can enhance smokiness)
• 1 can Black Beans (drained and rinsed)
• 1 cup Frozen Corn (can use fresh corn instead)
• 2 cups Shredded Cooked Chicken (rotisserie chicken is a convenient option)
• 1 cup Salsa (choose preferred heat level)
• 3 cups Crushed Tortilla Chips (can substitute with tortilla crisps)
• 2 cups Shredded Mexican Cheese Blend (or use cheddar or Monterey Jack)

Optional Garnishes

• Chopped Cilantro (omit if not preferred)
• Sour Cream (Greek yogurt can be used as a substitute)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s properly heated for baking the casserole.
2. Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and red bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant.
3. Add Spices and Garlic: Stir in 1 teaspoon each of ground cumin and chili powder along with a pinch of kosher salt, black pepper, and minced garlic. Cook for an additional minute to toast the spices and release their aroma.
4. Combine Main Ingredients: Gently fold in the canned diced tomatoes with green chiles, drained and rinsed black beans, frozen corn, shredded cooked chicken, and salsa. Heat the mixture for 3-4 minutes until warmed through and flavors meld.
5. Assemble in Baking Dish: In a 9×13-inch baking dish, layer half of the crushed tortilla chips evenly on the bottom. Pour the warm chicken mixture over the chips, spreading it out evenly. Top with the remaining crushed tortilla chips and sprinkle the shredded Mexican cheese blend on top.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden at the edges.
7. Rest and Serve: Remove the casserole from the oven and let it rest for a few minutes to set. Garnish with chopped cilantro and a dollop of sour cream or Greek yogurt if desired before serving.

Notes

• You can substitute yellow onion and green bell pepper if red varieties aren’t available.
• Adjust the chili powder amount depending on your heat preference.
• For a smoky flavor, use fire-roasted diced tomatoes instead of regular canned tomatoes.
• Rotisserie chicken makes this dish especially quick and convenient.
• Greek yogurt can be used as a healthier alternative to sour cream for topping.
• Serve this dish with additional fresh salsa or avocado slices for extra freshness.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Keywords: chicken tortilla casserole, easy dinner recipe, Mexican chicken bake, family dinner, one dish meal, baked tortilla chips, shredded chicken casserole