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Overhead view of a baked Chicken Tortilla Dump Dinner in a skillet, topped with melted cheese, sour cream, red onion, and cilantro.

Easy One-Pan Chicken Tortilla Dump Dinner

A hearty, Tex-Mex-inspired Chicken Tortilla Dump Dinner made with pantry staples and minimal cleanup—perfect for busy weeknights!
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Course: Dinner, Main Course, One-Pot
Cuisine: Comfort Food, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp canola oil
  • 2 10 oz cans diced tomatoes with chiles (Rotel or similar)
  • 1 cup chicken broth
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 15.5 oz can black beans, drained and rinsed
  • 1 10 oz bag frozen corn
  • 5 cups shredded cooked chicken (e.g. from 1 small rotisserie chicken)
  • 12 small corn tortillas, cut into quarters
  • 1 8 oz block Monterey Jack cheese, shredded (about 2 cups)
  • 1/2 cup sour cream, for garnish
  • 1/3 cup diced red onion, for garnish
  • 1/3 cup fresh cilantro, chopped, for garnish

Equipment

  • 9x13 inch casserole dish
  • Large mixing bowl
  • Measuring Cups and Spoons
  • cutting board and knife
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C). Brush a 9×13 inch casserole dish with canola oil to prevent sticking.
  2. In a large mixing bowl, stir together diced tomatoes with chiles, chicken broth, chili powder, cumin, and salt.
  3. To the bowl, add black beans, corn, shredded chicken, quartered tortillas, and half the shredded cheese. Stir gently until combined and coated.
  4. Transfer mixture to the prepared casserole dish and spread evenly for uniform cooking.
  5. Cover dish with foil and bake for 25 minutes to meld flavors and soften tortillas.
  6. Increase oven temperature to 400°F (200°C). Remove foil, sprinkle on remaining cheese, and bake uncovered for 10 minutes, until bubbly and golden.
  7. Remove from oven. Top with sour cream, diced red onion, and chopped cilantro. Serve immediately.

Notes

Substitute black beans with pinto or cannellini. Use cheddar or pepper jack cheese if desired. For added creaminess, stir in softened cream cheese before baking. Leftovers reheat well and can be frozen for up to 2 months.