Two Bean Chicken Tortilla Bake

10m
Prep Time
1h
Cook Time
1h 10m
Ready In

Recipe: #7593

October 31, 2012



"I made this for a potluck...the dish came back empty!"

Original is 10 servings

Nutritional

  • Serving Size: 1 (247 g)
  • Calories 332.5
  • Total Fat - 18.5 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 295.1 mg
  • Sodium - 1556.7 mg
  • Total Carbohydrate - 17.2 g
  • Dietary Fiber - 2 g
  • Sugars - 1.8 g
  • Protein - 25.7 g
  • Calcium - 334.9 mg
  • Iron - 6.5 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees. Saute onion, garlic and bell pepper in olive oil until tender. Stir in the UNdrained tomatoes, green chilies, salsa, cumin, salt, oregano, and pepper. Add beans and chicken; heat through.

Step 2

Spread a third of the chicken/bean mixture into a 13x9 baking dish coated with cooking spray. Layer with 4 corn tortillas, another third of the chicken mixture, and 1 cup cheese. Continuing layering with remaining tortillas and chicken mixture.

Step 3

Cover tightly with foil and bake for 25-30 minutes until bubbly. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted. Serve with additional salsa, sour cream, green onion, olives, etc.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a spicier dish, use jalapenos instead of green chilies.
  • If you don't have cooked chicken on hand, you can substitute with cooked and shredded rotisserie chicken.

  • Replace the black beans with chickpeas – Chickpeas are a great source of plant-based protein, and they offer a different flavor and texture than black beans. This makes the dish more interesting and provides a healthier alternative.
  • Replace the Mexican cheese blend with vegan cheese – This substitution allows the dish to be vegan-friendly, and it also provides a healthier alternative to traditional cheese.

Veggie and Bean Tortilla Bake Replace the chicken with 3 cups of chopped vegetables such as zucchini, mushrooms, and bell peppers. Omit the salt and add 1/2 teaspoon of chili powder. Proceed with the recipe as written.


Veggie and Black Bean Tortilla Bake Replace the chicken with 1 can of black beans, rinsed and drained. Add 1/2 teaspoon of cumin and 1/4 teaspoon of smoked paprika to the vegetables. Proceed with the recipe as written.


Spanish Rice: A classic side dish to Mexican food, Spanish Rice is a great accompaniment to the Two Bean Chicken Tortilla Bake. This dish is easy to make and flavorful, adding the perfect complement to the main dish.


Cilantro Lime Cauliflower Rice: A delicious and nutritious side dish to accompany the Two Bean Chicken Tortilla Bake, Cilantro Lime Cauliflower Rice is a great way to add some extra flavor and texture to the meal. The cilantro and lime provide a bright and zesty flavor, while the cauliflower adds a light, yet satisfying texture. Plus, it's a great way to get some extra veggies in your diet!




FAQ

Q: How long should I bake the Two Bean Chicken Tortilla Bake?

A: Cover tightly with foil and bake for 25-30 minutes until bubbly. Uncover; sprinkle with remaining cheese. Bake 8-10 minutes longer or until cheese is melted.



Q: What ingredients do I need to make the Two Bean Chicken Tortilla Bake?

A: You will need boneless skinless chicken breasts, canned black beans, canned corn, salsa, taco seasoning, flour tortillas, shredded cheese, and sour cream.

2 Reviews

elsie

This was easy to make and super delicious!! My husband and I loved this casserole. It had very good authentic flavors. I most definitely will be making this again. Thanks for posting this recipe, Willow! :)

5.0

review by:
(21 Mar 2013)

sweetcheeks

Lord this was good, I'm not surprised this recipe site has the best recipes, I have a few more recipes of yours saved to make very soon, thanks!

5.0

review by:
(12 Feb 2013)

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Fun facts:

The use of beans in Mexican cuisine dates back to the Aztecs and Mayans who used them as a staple in their diet.

This dish was popularized by the celebrity chef, Emeril Lagasse, who often makes this recipe on his cooking show.