Recipe Background
When The Dizzy Chicken Bake makes it on your plate, your world will start to spin... in the best of ways! You'll hardly know what to do with all the Tex-Mex flavor that comes from this cheesy chicken bake. Packed full of tender veggies and soft tortilla pieces, there's a strong chance you'll become befuddled by all this greatness. It's true, The Dizzy Chicken Bake makes it hard to keep your feet on the ground!
When The Dizzy Chicken Bake makes it on your plate, your world will start to spin... in the best of ways! You'll hardly know what to do with all the Tex-Mex flavor that comes from this cheesy chicken bake. Packed full of tender veggies and soft tortilla pieces, there's a strong chance you'll become befuddled by all this greatness. It's true, The Dizzy Chicken Bake makes it hard to keep your feet on the ground!
Ingredients
For the chicken bake:
- 2 (10-ounce) cans diced tomatoes with green chilies
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can pinto beans rinsed and drained
- 2 cups frozen corn kernels
- 3 1/2 cups rotisserie chicken shredded
- 12 corn tortillas quartered
- 3 cups pepper jack cheese shredded, divided
Optional, for serving:
- 1/2 cup sour cream
- 1/4 cup scallions thinly sliced, for garnish
- 1/4 cup fresh cilantro chopped,
Directions
- Preheat the oven to 400 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a large bowl, add the diced tomatoes with green chilies and their juices, the chili powder, the cumin, and the salt and stir to combine.
- Fold the pinto beans, the corn, the shredded chicken, the tortilla pieces, and 1 1/2 cups of the cheese into the tomato mixture.
- Evenly add the chicken mixture to the prepared baking dish and sprinkle with the remaining cheese.
- Bake the chicken bake until it is bubbly around the edges and slightly browned on top, about 35-40 minutes.
- Evenly dollop the sour cream over the chicken bake.
- Serve the chicken bake sprinkled with the scallions and the cilantro.
×