Chicken Tortilla Bake

Name: Chicken Tortilla Bake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 2 2 tablespoons canola oil; 1 1 large onion; 2 2 red bell peppers; 1 1 teaspoon ground cumin; 1 1 teaspoon chili powder; ¾ ¾ teaspoon salt; 3 3 medium garlic cloves; 2 2 tablespoons all purpose flour; 2 2 cups low sodium chicken broth; 2 2 tablespoons chipotle chiles in adobo sauce chopped; 2 cans 2 cans (15.5-ounces each) pinto beans; 1 (14.5-ounce) 1 (14.5-ounce) can diced tomatoes; 2 2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces; ¼ ¼ cup plus 2 tablespoons chopped fresh cilantro; 2 2 tablespoons lime juice; ¼ ¼ teaspoon ground black pepper; 18 18 (6-inch) corn tortillas; vegetable cooking spray; 2 2 cups Cheddar cheese, shredded; 2 2 cups Monterey Jack cheese, shredded

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5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
6 servings
Calories
862 kcal
Course
Main Course
Cuisine
American

Chicken Tortilla Bake

Iris Warren

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Ingredients

Servings

2 2 tablespoons canola oil
1 1 large onion chopped fine
2 2 red bell peppers stemmed, seeded, and diced medium
1 1 teaspoon ground cumin
1 1 teaspoon chili powder
¾ ¾ teaspoon salt
3 3 medium garlic cloves finely minced
2 2 tablespoons all purpose flour
2 2 cups low sodium chicken broth
2 2 tablespoons chipotle chiles in adobo sauce chopped with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy)
2 cans 2 cans (15.5-ounces each) pinto beans drained and rinsed
1 (14.5-ounce) 1 (14.5-ounce) can diced tomatoes drained
2 2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces
¼ ¼ cup plus 2 tablespoons chopped fresh cilantro
2 2 tablespoons lime juice
¼ ¼ teaspoon ground black pepper
18 18 (6-inch) corn tortillas
vegetable cooking spray
2 2 cups Cheddar cheese, shredded
2 2 cups Monterey Jack cheese, shredded

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Instructions

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Heat the oil in a dutch oven or large pot over medium heat until shimmering. Add the onion, bell peppers, cumin, chili powder, and salt; cook, stirring occasionally, until the vegetables are soft and the onions are golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute
Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and bring to a simmer, whisking often. Add the chipotles with adobo sauce, beans, and tomatoes; simmer until the flavors have blended about 5 minutes. Add the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Stir in ¼ cup cilantro, the lime juice and pepper.
Place a damp paper towel on the bottom and top of the corn tortilla stack. Microwave for 45 seconds to 1 minute until they are soft and pliable.
Toss the cheeses together in a medium bowl. Spread 1/3 of the chicken mixture in a lightly greased 9X13 inch dish. Layer 6 tortillas on top of the filling, overlapping as needed, and sprinkle with 1 ½ cups of the cheese. Repeat the process to form a second layer.
Spread the remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters and arrange over the top and finish off with the remaining cheese. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes. Cool for 10 minutes. Sprinkle with the remaining 2 tablespoons cilantro before serving. Serve with additional accompaniments, such as salsa, diced avocado, sour cream or sliced green onions. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

Notes

Tortillas: keep the corn tortillas wrapped in plastic or covered with a damp kitchen towel until ready to use – they will dry out quickly.
Make-Ahead: the casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

Nutrition Information

Show Details

Serving 1 Serving Calories 862kcal (43%) Carbohydrates 83g (28%) Protein 66g (132%) Fat 30g (46%) Saturated Fat 13g (65%) Cholesterol 152mg (51%) Sodium 1026mg (43%) Fiber 20g (80%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 862 kcal

% Daily Value*

Serving	1 Serving
Calories	862kcal	43%
Carbohydrates	83g	28%
Protein	66g	132%
Fat	30g	46%
Saturated Fat	13g	65%
Cholesterol	152mg	51%
Sodium	1026mg	43%
Fiber	20g	80%
Sugar	7g	14%