Satisfy Your Cravings with Chicken Tortilla Dump Dinner

This Chicken Tortilla Dump Dinner combines Tex-Mex flavors for a healthy, customizable, and effortless one-dish dinner that's perfect for busy weeknights.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Avocado oil is a great alternative.
1 medium Red Onion, chopped Feel free to use yellow onion instead.
1 Red Bell Pepper, chopped Any bell pepper color works beautifully.
1 teaspoon Ground Cumin You can swap in taco seasoning for a different flavor profile.
1/2 teaspoon Chili Powder Adjust according to your heat preference.
1 teaspoon Kosher Salt Sea salt or table salt are fine substitutes.
1/2 teaspoon Ground Black Pepper Freshly ground is preferred for the best taste.
2 cloves Garlic, minced Garlic powder can serve as a quick substitute.

For the Filling

1 10-ounce Canned Diced Tomatoes with Green Chilies Plain diced tomatoes with added chilies work too.
1 can Black Beans, drained and rinsed Pinto beans can be an alternative.
1 cup Frozen Corn Fresh or canned corn works just as well.
2 cups Shredded Cooked Chicken Prepare with rotisserie chicken for speed or use shredded turkey.
1 cup Salsa Choose mild or hot depending on your taste.

For Topping

2 cups Crushed Tortilla Chips You can make homemade chips for gluten-free options.
2 cups Shredded Mexican Cheese Blend Consider swapping for cheddar or a dairy-free alternative.
Chopped Cilantro and Sour Cream Optional garnish; leave out for a dairy-free version.

Equipment

large skillet
9x13-inch baking dish

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C). Gather the necessary ingredients and equipment.
In a large skillet, heat olive oil over medium heat. Add chopped red onion and red bell pepper, sautéing for about 5 minutes.
Stir in the ground cumin, chili powder, kosher salt, ground black pepper, and minced garlic. Cook for an additional minute.
Add canned diced tomatoes, drained black beans, frozen corn, shredded chicken, and salsa. Stir to combine and heat for 3-4 minutes.
Spread half of the crushed tortilla chips in a 9×13-inch baking dish.
Pour the chicken mixture over the first layer of tortilla chips, spreading it evenly. Top with remaining tortilla chips.
Sprinkle the shredded cheese blend over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbling.
Let it rest for a few minutes before serving. Optionally garnish with chopped cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

This dish is customizable; feel free to add extra veggies or swap ingredients to suit your taste preferences.

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