One-Pan Chicken Tortilla Bake
A simple, layered one-pan bake with tortillas, shredded chicken, salsa verde, beans, corn, and melted cheese.
Equipment
- 10–12 inch ovenproof skillet or baking dish
- Cooking spray
Ingredients
- 10 6-inch soft flour tortillas (Old El Paso)
- 2 cups shredded rotisserie chicken
- 1 jar (16 ounce) salsa verde
- 1 cup black beans rinsed and drained
- 1 cup corn fresh, grilled, frozen, or canned
- 3 cups shredded Mexican blend cheese
- 1/4 cup green onions sliced
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 10–12 inch ovenproof skillet or baking dish with cooking spray.
- Arrange 5 tortillas in the bottom of the skillet or dish, overlapping to fully cover the base.
- Spread half of the shredded chicken evenly over the tortillas.
- Spoon half of the salsa verde over the chicken, then scatter half of the black beans and half of the corn on top.
- Sprinkle 1½ cups of the shredded Mexican blend cheese over the layer.
- Repeat the layers: place the remaining 5 tortillas, then the remaining chicken, salsa verde, black beans, corn, and finish with the remaining 1½ cups cheese, ensuring salsa covers the tortillas.
- Bake in the preheated oven for 20–30 minutes, until the cheese is melted and the casserole is heated through.
- Remove from the oven, top with sliced green onions, slice into triangles, and serve with desired toppings.
Notes
- Use pre-cooked rotisserie chicken to save time.
- Ensure beans are well rinsed to reduce sodium.
- Any type of corn (fresh, grilled, frozen, or canned) works fine.
- Salsa verde should be spread so tortillas are well coated.