Go Back
–+ servings
Chicken Tortilla Dump Dinner

Delicious Chicken Tortilla Dump Dinner for Easy Family Nights

This Chicken Tortilla Dump Dinner is a quick and flavorful solution for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 1 medium Red Onion, chopped Green onions can be used for a milder flavor.
  • 1 piece Red Bell Pepper, chopped Can replace with yellow or green bell pepper.
  • 2 cloves Garlic, minced Garlic powder can be used if fresh is unavailable.
For the Flavor
  • 1 teaspoon Ground Cumin Substitute with coriander for a different profile.
  • 1/2 teaspoon Chili Powder Adjust amount based on your spice preference.
  • 1 teaspoon Kosher Salt Use sea salt as an alternative.
  • 1/2 teaspoon Ground Black Pepper White pepper can be substituted for less color.
For the Filling
  • 1 can Diced Tomatoes with Green Chilies (10 ounces) Use fire-roasted tomatoes for a smoky flavor.
  • 1 can Black Beans (15 ounces), drained and rinsed Can be swapped with pinto beans.
  • 1 cup Frozen Corn Fresh corn can also be used if available.
  • 2 cups Shredded Cooked Chicken Rotisserie chicken works well for convenience.
  • 1 cup Salsa Consider making fresh salsa for an added flavor boost.
For Topping
  • 2 cups Crushed Tortilla Chips Can substitute with crushed corn tortillas for a gluten-free option.
  • 2 cups Shredded Mexican Cheese Blend Substitute with dairy-free cheese for a lighter version.
  • Chopped Cilantro and Sour Cream Adds freshness; use Greek yogurt as a healthier swap for sour cream.

Equipment

  • large skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Gather ingredients and prep vegetables.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and red bell pepper. Sauté for about 5 minutes until soft.
  3. Stir in 1 teaspoon of ground cumin, ½ teaspoon of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and 2 minced garlic cloves. Cook for about 1 minute.
  4. Add a 10-ounce can of diced tomatoes with green chilies, a drained 15-ounce can of black beans, 1 cup of frozen corn, 2 cups of shredded cooked chicken, and 1 cup of salsa. Stir and heat for 3-4 minutes.
  5. In a 9x13-inch baking dish, use half of the 2 cups of crushed tortilla chips to create an even layer at the bottom.
  6. Pour the chicken and vegetable mixture over the chips, ensuring it covers completely.
  7. Sprinkle the remaining crushed tortilla chips on top, then layer with 2 cups of shredded Mexican cheese blend.
  8. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
  9. Remove from the oven and let sit for a few minutes. Garnish with chopped cilantro and sour cream, if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 20mgIron: 15mg

Notes

For best results, prep ingredients ahead of time and layer wisely to prevent soggy chips.

Tried this recipe?

Let us know how it was!