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Chicken Tortilla Bake

Bring something special to the table with this well-loved recipe.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.