Chicken Tortilla Hot Dish
Prepare to take your taste buds on a Tex-Mex adventure with this hearty and crowd-pleasing Chicken Tortilla Hot Dish! Loaded with layers of tender shredded chicken, black beans, and melty cheddar cheese, this comforting casserole combines bold flavors from chili powder, cumin, and diced tomatoes with green chilies for a perfectly spiced kick. Creamy layers of sour cream and cream of chicken soup bring rich, velvety texture, while corn tortillas tie everything together for a satisfying bite in every forkful. Topped with a golden layer of cheese and garnished with fresh cilantro and green onions, this easy-to-make hot dish is perfect for weeknight dinners, family potlucks, or game-day gatherings. Ready in just an hour and serving six, this cheesy chicken tortilla bake is a deliciously simple way to elevate your casserole game.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 whole Corn tortillas
- 2 cups Cheddar cheese, shredded
- 1 can (10.5 oz) Cream of chicken soup
- 1 can (10 oz) Diced tomatoes with green chilies
- 1 cup Sour cream
- 0.5 cup Chicken broth
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 2 stalks Green onions, sliced
- 0.25 cup Cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Stir in the cumin and chili powder, cooking for 1 minute until fragrant.
Add the diced tomatoes with green chilies (including their juices), black beans, frozen corn, and chicken broth. Stir well and let the mixture simmer for 5 minutes.
In a mixing bowl, combine the cream of chicken soup, sour cream, and half of the shredded cheese. Mix until smooth.
Spread a thin layer of the soup-cheese mixture on the bottom of the greased baking dish.
Layer 4 corn tortillas on top, tearing them as needed to fit and cover the bottom of the dish.
Spread half of the shredded chicken over the tortillas, followed by half the bean-corn-tomato mixture and another layer of the soup-cheese mixture.
Repeat the layers with 4 more tortillas, the remaining shredded chicken, the remaining bean-corn-tomato mixture, and another layer of the soup-cheese mixture.
Top with the remaining 4 tortillas and sprinkle the remaining shredded cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the hot dish rest for 10 minutes before serving.
Garnish with sliced green onions and chopped cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 447 mg | 34% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 882 mg | 19% | |
*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.
