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Chicken Tortilla Bake Recipe

Chicken Tortilla Bake Recipe photo by Taste of Home

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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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chicken Tortilla Bake

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Reviewed on Sep. 23, 2012 by Cindyloopooh

I loved it! I used fresh tomatoes, regular canned corn, and added a can of diced chiles. I also used 1/2 cheddar and 1/2 pepper jack. Mu husband loved it too and we usually don't agree on the same foods!

Definately going to become a family favorite

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.

Reviewed on Sep. 26, 2010 by mcyplik

Delicious and even better as leftovers. My husband asks for it constantly!

Reviewed on Jul. 09, 2009 by Lil Debbie

This was a really easy way to change up chicken night in my household, the family loved it. I substituted cumin for enchilada seasoning.