Description
Chicken Tortilla Dump Dinner is a cheesy, crunchy, Tex-Mex-style bake made with shredded chicken, black beans, corn, salsa, tortilla chips, and melted cheese—perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cooked chicken
- 1 cup salsa
- 2 cups crushed tortilla chips
- 2 cups shredded Mexican cheese blend
- Chopped cilantro, for garnish (optional)
- Sour cream, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 5 minutes until softened.
- Stir in cumin, chili powder, salt, pepper, and garlic; cook 1 minute until fragrant.
- Add diced tomatoes with chilies, black beans, corn, cooked chicken, and salsa. Stir and heat 3–4 minutes.
- Spread half of the crushed tortilla chips in a 9×13-inch baking dish.
- Pour chicken mixture over chips and spread evenly. Top with remaining chips and shredded cheese.
- Bake 20–25 minutes, until cheese is melted and bubbly.
- Garnish with cilantro and sour cream if desired. Serve hot.
Notes
- Rotisserie chicken works great and saves time.
- For mild heat, use mild salsa and mild diced tomatoes with green chilies.
- For extra crunch, add a fresh handful of tortilla chips on top right before serving.
- Leftovers keep well, but the chips soften—still delicious!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 95 mg