Chicken Tortilla Bake
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 50 mins
-
Servings
6 servings
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Calories
862 kcal
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Course
Main Course
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Cuisine
American
Chicken Tortilla Bake
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 tablespoons canola oil
- 1 large onion chopped fine
- 2 bell pepper stemmed, seeded, and diced medium, red
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ¾ teaspoon salt
- 3 medium garlic finely minced, cloves
- 2 tablespoons all-purpose flour
- 2 cups chicken broth low sodium
- 2 tablespoons chipotle chili in adobo sauce with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy, chopped
- 2 cans cans (15.5-ounces each) pinto beans drained and rinsed
- 1 (14.5-ounce) (14.5-ounce) can diced tomatoes drained
- 2 pounds chicken breast boneless skinless, trimmed fat, cut into bite-size pieces
- ¼ cup cilantro chopped, 2 tablespoons, fresh
- 2 tablespoons lime juice
- ¼ teaspoon black pepper ground
- 18 (6-inch) corn tortillas
- vegetable oil spray
- 2 cups cheddar cheese shredded
- 2 cups Monterey jack cheese shredded
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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