Chicken Tortilla

Nutriscore Rating: 73/100

Get ready to delight your taste buds with the irresistible flavors of Chicken Tortilla, a hearty and satisfying dish that combines tender shredded chicken, colorful sautéed bell peppers, and warm corn tortillas in a rich, spiced tomato-based sauce. This easy-to-make casserole is topped with gooey melted cheddar cheese for a deliciously comforting finish. Perfect for busy weeknights, this recipe uses pantry staples like canned diced tomatoes, chicken broth, and aromatic spices like cumin and chili powder to create bold and satisfying flavors. Garnished with fresh cilantro and a zesty squeeze of lime, this crowd-pleasing dish, ready in just one hour, is sure to become a family favorite. Keywords: Chicken Tortilla recipe, easy casserole dinner, Mexican-inspired chicken dish, cheesy baked tortilla casserole, quick weeknight meal.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion
• 1 medium red bell pepper
• 1 medium green bell pepper
• 3 cloves garlic
• 14 ounces canned diced tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 pieces corn tortillas
• 1 cup shredded cheddar cheese
• 0.5 cup fresh cilantro
• 1 piece fresh lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

11 steps

1. Begin by seasoning the chicken breasts with salt and pepper. Set aside.

2. Dice the onion and bell peppers, and mince the garlic cloves.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until both sides are golden brown and the chicken is cooked through, about 7-8 minutes per side. Remove from the skillet and set aside to cool slightly.

4. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes, then add the bell peppers and garlic. Cook until the bell peppers are softened, about 5 more minutes.

5. Add the canned diced tomatoes (including juices), chicken broth, cumin, and chili powder to the skillet. Stir to combine, allowing the mixture to simmer over low heat.

6. Once the chicken has cooled enough to handle, shred it using two forks and return it to the skillet.

7. Cut the corn tortillas into strips and add them to the skillet, stirring them into the mixture. Allow everything to simmer together for 10 minutes.

8. Preheat the oven to 350°F (175°C).

9. Transfer the skillet mixture to a baking dish. Sprinkle the top with shredded cheddar cheese.

10. Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.

11. Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro and a squeeze of fresh lime juice before serving.

Nutrition Facts

1 serving (504.0g)

Calories		488
% Daily Value*
Total Fat		23.7 g	30%
	Saturated Fat	9.1 g	45%
	Polyunsaturated Fat	1.0 g
Cholesterol		106 mg	35%
Sodium		1162 mg	51%
Total Carbohydrate		31.2 g	11%
	Dietary Fiber	6.0 g	22%
	Total Sugars	7.6 g
Protein		39.8 g	80%
Vitamin D		0.0 mcg	0%
Calcium		316 mg	24%
Iron		3.0 mg	17%
Potassium		797 mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 844 cal (42.6%%)

Protein: 636 cal (32.1%%)

Carbs: 501 cal (25.3%%)