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Chicken Tortilla Dump Dinner Recipe

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This recipe for Chicken Tortilla Dump Dinner, by , is from Our Family Favorites Recipes 2nd Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John & Jennifer Warnas


1 tablespoon canola oil
Two 10-ounce cans of Rotel diced tomatoes with chilies
1 can stewed tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
One 15.5-ounce can of black beans, drained and rinsed
One 10-ounce bag frozen corn
5 cups shredded cooked chicken
12 small corn tortillas, cut into quarters
2 cups Monterey Jack cheese, shredded
1/2 cup sour cream
1/3 cup diced red onion
1/3 cup loosely packed fresh cilantro, chopped

Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin, and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges, and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes. Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with red onion and cilantro. Serve hot.




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