Chicken Tortilla Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pan Mexican casserole with chicken, black beans, corn, and tortilla chips bound in salsa and topped with melted cheese. Crispy, comforting, and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- ¾ cup chopped onion
- 1 bell pepper ((any color), chopped)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- ¾ teaspoon paprika
- ½ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper*
- 1 ¾ cups low sodium chicken broth ((one 14.5 ounce can))
- 1 cup salsa*
- 2 cups cooked shredded chicken*
- 1 cup frozen or canned corn (drain if canned)
- 15 ounce can black beans (rinsed and drained)
- 6 ounces crumbled tortilla chips ((about 4 cups), divided)
- 1 ½ cups shredded Monterey jack and/or cheddar cheese (divided)
- 2 tablespoons chopped fresh cilantro (for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1010mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 288mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1010MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.