Savory Chicken Tortilla Dump Dinner Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s properly heated for baking the casserole.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
