As the name implies, Chicken Tortilla Dump Dinner involves seemingly throwing ingredients together on a whim. But Chicken Tortilla Dump Dinner doesn’t feel thrown together; instead, it tastes like the best Mexican flavors mixed together into a savory, cheesy, spicy blend. Loaded with tortilla triangles and tender chicken, this dish is filling and simple to toss together in under an hour. You’ll find yourself sinking deep into these flavors.
Ingredients• 1 tablespoon canola oil • 2 (10 ounce) cans of diced tomatoes and chiles • 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 chicken, shredded and cooked (from about 1 small rotisserie chicken) • 12 small corn tortillas, cut into quarters (they should resemble triangles) • 2 cups Monterey Jack cheese, shredded • 1/2 cup sour cream • 1/3 cup red onion, diced • 1/3 cup fresh cilantro, loosely packed and chopped
Preheat the oven to 375 degrees F.
Grease a 9x13 inch casserole dish with the canola oil.
Mix the diced tomatoes with the chicken broth, chili powder, salt, and cumin together in a large mixing bowl.
Add the black beans, corn, chicken, tortilla triangles, and 1 cup of the Monterey jack cheese. Mix until completely combined.
Move the mixture to the casserole dish and spread it 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.
Carefully pull off the foil on top of the casserole dish, then sprinkle with the remaining cup of cheese on top.
Continue to bake until the cheese is melted, bubbly, and just starting to brown, about 10-15 minutes.
Drop spoonfuls of the sour cream on top, sprinkle with the red onion and cilantro, then serve.