Go Back
–+ servings
Chicken Tortilla Dump Dinner

Delicious Chicken Tortilla Dump Dinner: Quick and Easy Recipe

This Chicken Tortilla Dump Dinner is a quick and easy recipe that's customizable, requiring minimal effort and making cleanup a breeze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 Red Onion Yellow onion can be used as a substitute.
  • 1 Red Bell Pepper Any bell pepper or diced zucchini can be used.
  • 1 teaspoon Ground Cumin Can be replaced with chili powder.
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1 dash Ground Black Pepper White pepper can be substituted.
  • 2 cloves Garlic Fresh or minced garlic powder.
  • 1 can (14.5 oz) Diced Tomatoes with Green Chilies Fire-roasted tomatoes can add smokiness.
  • 1 cup Black Beans Pinto beans can be used as a substitute.
  • 1 cup Frozen Corn Fresh corn can be used for a fresher taste.
For the Chicken Layer
  • 2 cups Shredded Cooked Chicken Rotisserie chicken is a time-saver.
  • 1 cup Salsa Choose mild or hot.
For the Crunchy Top
  • 2 cups Crushed Tortilla Chips Crushed corn tortillas for a gluten-free option.
  • 2 cups Shredded Mexican Cheese Blend Dairy-free cheese can be used for vegan choice.
Optional Garnishes
  • Chopped Cilantro
  • Sour Cream Avocado or lime crema are alternatives.

Equipment

  • large skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients while the oven warms up.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped red onion and 1 chopped red bell pepper. Sauté for about 5 minutes.
  3. Add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of kosher salt, and a dash of black pepper. Stir in 2 minced garlic cloves and cook for another minute.
  4. Combine a can of diced tomatoes with green chilies, 1 cup of black beans, 1 cup of frozen corn, and 2 cups of shredded cooked chicken. Stir in 1 cup of salsa and heat through for about 3-4 minutes.
  5. In a 9x13-inch baking dish, layer half of the crushed tortilla chips on the bottom.
  6. Pour the chicken mixture over the layer of tortilla chips. Top with the remaining crushed tortilla chips and shredded Mexican cheese blend.
  7. Bake for 20-25 minutes until the cheese is melted and the edges are golden brown.
  8. Allow to sit for a few minutes, then garnish with chopped cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 950mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 50mgCalcium: 300mgIron: 4mg

Notes

Using fresh ingredients enhances flavor. Customize to your taste, and let it rest before serving for cleaner slices. Stores well for 3 days in the fridge or up to 3 months in the freezer.

Tried this recipe?

Let us know how it was!