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Chicken Tortilla Dump Dinner

Posted: March 5

Time: 55 minutes

Yield: 8 servings

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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.


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


Step 1

Preheat the oven to 375 degrees F.

Step 2

Grease a 9x13 inch casserole dish with the canola oil.

Step 3

Mix the diced tomatoes with the chicken broth, chili powder, salt, and cumin together in a large mixing bowl.

Step 4

Add the black beans, corn, chicken, tortilla triangles, and 1 cup of the Monterey jack cheese. Mix until completely combined.

Step 5

Move the mixture to the casserole dish and spread it out evenly, making sure that you cover all of the corners.

Step 6

Cover the dish with aluminum foil and bake in the preheated oven for around 25-30 minutes.

Step 7

Increase the oven temperature to 400 degrees F.

Step 8

Carefully pull off the foil on top of the casserole dish, then sprinkle with the remaining cup of cheese on top.

Step 9

Continue to bake until the cheese is melted, bubbly, and just starting to brown, about 10-15 minutes.

Step 10

Drop spoonfuls of the sour cream on top, sprinkle with the red onion and cilantro, then serve.

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