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Chicken and Cheddar Tortilla Bake

 Chicken and Cheddar Tortilla Bake
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
6 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Chicken and Cheddar Tortilla Bake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.