Chicken and Cheddar Tortilla Bake Recipe

4 7 13
Chicken and Cheddar Tortilla Bake Recipe
Chicken and Cheddar Tortilla Bake Recipe photo by Taste of Home
Publisher Photo

Chicken and Cheddar Tortilla Bake Recipe

Read Reviews
4 7 13
Publisher Photo
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. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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 11x7-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.
Originally published as Chicken Tortilla Bake in Simple & Delicious March/April 2008, p8

Nutritional Facts

1-1/2 cups: 570 calories, 20g fat (10g saturated fat), 88mg cholesterol, 1467mg sodium, 61g carbohydrate (8g sugars, 6g fiber), 35g protein.

  • 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
  1. In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.
  2. Combine the refried beans and tomatoes; spread 1 cup into a greased 11x7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers.
  3. 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.
  4. Serve immediately or, before baking, cover and freeze casserole for up to 3 months.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.
Originally published as Chicken Tortilla Bake in Simple & Delicious March/April 2008, p8

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Reviews forChicken and Cheddar Tortilla Bake

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MY REVIEW
ms11145 User ID: 1604521 173870
Reviewed Mar. 24, 2014

"Since I was running behind schedule, I had to grab canned chicken from the pantry to save time. I also added taco seasoning to the refried beans to spice it up just a tad. easy to throw together."

MY REVIEW
vewebber58 User ID: 998755 90692
Reviewed Jun. 15, 2013

"This wasn't anything special.....maybe using fresh tomatoes like one reader did, and homemade refried beans, etc. would improve the taste, but what we could taste mostly was canned items and there were some chunks of chicken throughout. All the ingredients are good in other things, but they just didn't come together in this. One thing I liked was the tortillas on top....I brushed them well with oil and they were nice and crispy."

MY REVIEW
Cindyloopooh User ID: 6824480 100504
Reviewed Sep. 23, 2012

"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"

MY REVIEW
Spotted-Doe User ID: 5667848 104416
Reviewed Mar. 5, 2012

"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."

MY REVIEW
Starlla81 User ID: 1628018 171828
Reviewed May. 5, 2011

"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."

MY REVIEW
mcyplik User ID: 5467767 173869
Reviewed Sep. 26, 2010

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

MY REVIEW
Lil Debbie User ID: 4146956 173864
Reviewed Jul. 9, 2009

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

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