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Chicken Tortilla Bake Recipe

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You get two for the price of one in this combo enchilada/lasagna casserole. You get all the flavors of the Mexican staple, and all the ease of layering lasagna.

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Chicken Tortilla Bake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil, divided
1 can (16 ounces) refried beans
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
8 flour tortillas (8 inches), cut into 1-inch strips
1 can (11 ounces) Mexicorn, drained
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.
Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in. x 7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers.
Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted.
Serve immediately or before baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 570 calories, 20 g fat (10 g saturated fat), 88 mg cholesterol, 1,467 mg sodium, 61 g carbohydrate, 6 g fiber, 35 g protein.

Originally published as Chicken Tortilla Bake in Simple & Delicious March/April 2008, p8

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Chicken Tortilla Bake (4)

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Reviewed on Mar. 05, 2012 by Spotted-Doe

Although I love all of its ingredients, this casserole was very unimpressive. It didn't have very much flavor which I found surprising and the tortilla layer was just a gooey mess. Couldn't even swallow leftovers down the next day. Will not be making again.

Reviewed on May. 05, 2011 by Starlla81

I really liked this recipe, it was easy to make and tasted yummy both that night and as leftovers. I think the only thing I will change is instead of cubing the chicken I would shred it. Easier to layer that way.