Fiesta Chicken Torte
Bursting with bold Tex-Mex flavors, the Fiesta Chicken Torte is a layered masterpiece that’s as stunning as it is delicious. This family-friendly dish features tender, taco-seasoned shredded chicken, a medley of vibrant bell peppers, black beans, sweet corn, and zesty diced tomatoes with green chilies, all nestled between layers of soft flour tortillas and gooey melted Mexican cheese. Baked to golden perfection in a springform pan, this savory torte delivers a satisfying crunch and cheesy richness with every slice. Perfect for weeknight dinners or casual gatherings, it’s topped with fresh cilantro and pairs beautifully with sour cream and salsa for a festive finish. Ready in under an hour and serving up to six, this recipe transforms simple ingredients into a showstopping Tex-Mex delight.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 1 medium Red bell pepper (diced)
- 1 medium Green bell pepper (diced)
- 1 medium Yellow onion (diced)
- 1 cup Sweet corn (frozen, thawed)
- 1 cup Black beans (rinsed and drained)
- 4 pieces Flour tortillas (10-inch)
- 2 cups Shredded Mexican cheese blend
- 1 cup Diced tomatoes with green chilies (canned)
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan or round baking dish and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts on both sides with taco seasoning. Cook the chicken in the skillet for 5-7 minutes per side, or until fully cooked. Remove from the skillet, shred the chicken using two forks, and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced bell peppers and onion, and cook for 3-5 minutes until softened.
Stir in the sweet corn, black beans, and diced tomatoes with green chilies. Cook for another 2 minutes to heat through. Season with salt and black pepper, then remove the skillet from heat.
Begin assembling the torte. Place one tortilla at the bottom of the prepared pan. Spread 1/3 of the shredded chicken over the tortilla, followed by 1/3 of the vegetable mixture, and 1/2 cup of the shredded cheese. Repeat this layering process two more times, ending with a tortilla on top.
Sprinkle the remaining shredded cheese evenly over the top tortilla.
Bake the torte in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the torte cool for 5 minutes. Carefully remove the sides of the springform pan, if using.
Garnish the torte with fresh cilantro. Slice into wedges and serve with sour cream and salsa, if desired.
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 10806 mg | 470% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 49.8 g | ||
| Protein | 284.4 g | 569% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 4021 mg | 309% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4107 mg | 87% | |
*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.
