Description
A delicious and easy-to-make Chicken Tortilla Bake that the whole family will love!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 8 small flour tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, salsa, chili powder, cumin, and garlic powder. Mix well until all ingredients are evenly combined.
- In a greased 9×13-inch baking dish, layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture over the tortilla strips, then sprinkle with 1 cup of shredded cheddar cheese.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and top with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped cilantro if desired. Serve with sour cream on the side.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- You can substitute ground turkey or beef for the chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg