Chicken Tortilla Dump Dinner
Ingredients
1 tablespoon canola oil
2 10-ounce cans of diced tomatoes with chiles, such as Rotel
1 cup chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1 15.5-ounce can black beans, drained and rinsed
1 10-ounce bag frozen corn
5 cups shredded cooked chicken (from about 1 small rotisserie chicken)
12 small corn tortillas, cut into quarters
One 8-ounce block Monterey Jack cheese, shredded (about 2 cups)
1/2 cup sour cream
1/3 cup diced red onion
1/3 cup loosely packed fresh cilantro, chopped
Directions
Set your oven to 375 degrees F (or 190 degrees C), next grease a 9 x 13” casserole dish with the canola oil.
Next, mix the diced tomatoes with chicken broth, chili powder, salt, and cumin together in a large mixing bowl. Then, add together your black beans, corn, chicken, tortilla triangles, and 1 cup of the Monterey jack cheese.
Mix until completely combined. Next, move the mixture to the casserole dish and spread out evenly, making sure that you cover all of the corners. Cover the dish with aluminum foil and bake in the preheated oven for around 25-30 minutes.
Increase the oven temperature to 400 degrees F (or 204 degrees C). Carefully pull off the foil on top of the casserole dish, then, sprinkle with all remaining cheese on top. Continue to bake a couple of minutes until the cheese is melted and just starting to brown (it should be bubbly), which is about 10-15 minutes.
Finally, drop spoonfuls of sour cream on top and sprinkle with the red onion and your cilantro.
