Casserole · Chicken · dinner

Chicken Tortilla Bake

I made this recipe last week before the unbearable heat struck Oklahoma. I mean, it was still hot, but it wasn’t as hot as it is now.

I like the warmth and homeyness of casseroles. You can credit my growing up in a Southern household to my unabashed love for the baking dish dinner. They’re simple, typically non-time consuming, and will refrigerate for days.

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Since I’m the only one typically eating my casseroles, I love to make them and eat the leftovers throughout the week. It’s meal prepping at its mid-century finest. Unfortunately, casseroles typically aren’t very healthy. Carbs and dairy reign supreme. But if you’re making a casserole, you aren’t really looking for the pinnacle of health, are you?

This easy baked casserole was pretty darn good. I’m still confused as to why the tortillas are cut into strips, and not used whole, but hey—it works. The crunchy tortilla topping makes it all the more better.

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You only need a few simple ingredients—including three canned foods. Canned foods are to casseroles like ice cream is to summer, ya know? I’m still on the search for the perfect can of refried beans, but Rosarita is pretty good brand. Mixed with a can of rotel, and it’s damn delightful.

This could’ve ended up being a one pan meal, but unfortunately you do need to cook the chicken before hand. Two pans ain’t too bad, though, right? Plus, cooking chicken isn’t really the hardest (nor messiest) thing to make either.

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Chicken Tortilla Bake

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients

  • 1 lb. chicken breast
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1 TBS. olive oil, plus more for topping
  • 1 (16oz) can refried beans
  • 1 (14.5oz) can diced tomatoes with green chiles, drained
  • 8 flour tortillas, cut into strips
  • 1 (11oz) can Mexicorn, drained
  • 2 cups shredded cheese (Mexican blend, Monterrey Jack, or Cheddar)

Directions

  1. In a large skillet, heat oil over medium high heat. Add chicken, cumin, and salt. Saute chicken until no longer pink, about 4-5 minutes on each side. Transfer chicken to a cutting board and let cool, then cube into 1″ pieces.
  2. In a bowl, combine the refried beans and diced tomatoes. Spread 1/2 cup of the bean mixture into a greased 13×9″ baking dish. Preheat oven 350 degrees.
  3. Top with 12-20 tortilla strips. Layer with half of the corn, bean mixture, chicken and cheese. Repeat layers, using remaining tortilla strips.
  4. Make a lattice crust over the top of the filling, brush with olive oil. Bake, uncovered for 25-30 minutes or until heat through and cheese is melted.

Step-By-Step Instructions

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In a large skillet, heat oil over medium high heat. Add chicken, cumin, and salt. Saute chicken until no longer pink, about 4-5 minutes on each side. Transfer chicken to a cutting board and let cool, then cube into 1″ pieces. In a bowl, combine the refried beans and diced tomatoes.

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Spread 1/2 cup of the bean mixture into a greased 13×9″ baking dish. Preheat oven 350 degrees. Top with 12-20 tortilla strips.

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Layer with half of the corn, bean mixture, chicken and cheese. Repeat layers, using remaining tortilla strips.

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Make a lattice crust over the top of the filling, brush with olive oil. Bake, uncovered for 25-30 minutes or until heat through and cheese is melted.

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