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–+ servings
Chicken Tortilla Dump Dinner

Satisfy Your Cravings with Chicken Tortilla Dump Dinner

Quick & Easy Chicken Tortilla Dump Dinner featuring vibrant Tex-Mex flavors with minimal prep. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 cup Red Onion chopped; shallots can be used as an alternative
  • 1 cup Red Bell Pepper chopped; substitutes with any colored bell pepper
  • 2 cloves Garlic minced; garlic powder can substitute (use 1 teaspoon)
For the Flavor
  • 1 teaspoon Ground Cumin can substitute with coriander
  • 1 tablespoon Chili Powder can use smoked paprika
  • 1 teaspoon Kosher Salt adjust based on personal dietary needs
  • 1 teaspoon Ground Black Pepper freshly ground is preferable
For the Filling
  • 1 can Diced Tomatoes with Green Chilies can substitute with regular diced tomatoes plus some canned chilies
  • 1 can Black Beans can substitute with any canned bean
  • 1 cup Frozen Corn can substitute fresh or canned corn
  • 3 cups Shredded Cooked Chicken rotisserie chicken recommended
  • 1 cup Salsa adjust heat level as preferred
For the Crunchy Topping
  • 4 cups Crushed Tortilla Chips can use homemade or store-bought
  • 2 cups Shredded Mexican Cheese Blend substitute with cheddar for a different flavor
For the Garnish (Optional)
  • 1/4 cup Chopped Cilantro omit if not preferred
  • 1 cup Sour Cream can substitute with Greek yogurt

Equipment

  • skillet
  • baking dish
  • spatula

Method
 

Directions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add chopped red onion and red bell pepper, cooking for about 5 minutes.
  3. Sprinkle in ground cumin, chili powder, kosher salt, ground black pepper, and minced garlic. Stir and cook for 1 minute.
  4. Add diced tomatoes with green chilies, black beans, frozen corn, shredded cooked chicken, and salsa. Stir well and heat for 3-4 minutes.
  5. Spread half of the crushed tortilla chips in a 9x13 baking dish.
  6. Pour the chicken mixture evenly over the tortilla chips and sprinkle with the remaining tortilla chips.
  7. Sprinkle shredded Mexican cheese blend over the top.
  8. Bake for 20-25 minutes until cheese is melted and bubbly.
  9. Let it rest for a few minutes after baking, then optionally garnish with cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 50IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

Ideal for meal prep; can be assembled ahead of time and stored for up to 24 hours before baking.

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