Description
Homemade Zesty Chicken Tortilla Crunch Bake brings Mexican-inspired comfort straight to dinner tables. Layers of spicy chicken, crispy tortillas, and melted cheese create a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 3 cups cubed rotisserie chicken (skin removed)
- 1 (15-ounce) can white beans, drained and rinsed
Dairy and Cheese:
- 2 cups shredded mild cheddar cheese (about 8 ounces)
- 1 cup heavy cream
- 2 tablespoons unsalted butter, plus more for greasing
Vegetables and Seasonings:
- 1 bunch scallions, chopped
- 2 cloves garlic, chopped
- 1 1/2 cups salsa verde
- 1 cup fresh cilantro, plus more for topping
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups low-sodium chicken broth
Crunchy Topping:
- 1 (8-ounce) bag tortilla chips, coarsely crushed (about 4 cups)
Instructions
- Heat oven to 400°F, positioning rack in upper third, and grease a 3-quart baking dish with butter.
- Sauté scallions and garlic in melted butter over medium heat for 2 minutes until fragrant and softened.
- Create a flavor base by adding flour, cumin, oregano, and cayenne, cooking for 1 minute to develop a rich roux.
- Whisk in chicken broth and heavy cream gradually, simmering 2-3 minutes until sauce thickens and becomes smooth.
- Incorporate salsa verde and remove from heat, then gently fold in cubed chicken, white beans, and chopped cilantro.
- Create first layer by spreading crushed tortilla chips across the bottom of the prepared baking dish.
- Top chips with half the chicken mixture, ensuring even distribution.
- Add another layer of tortilla chips and sprinkle generously with shredded cheese.
- Complete the layering by adding remaining chicken mixture, followed by final layer of chips and cheese.
- Cover with foil and bake for 30 minutes, then uncover and continue baking 10 more minutes until golden and bubbling.
- Finish by garnishing with fresh cilantro leaves before serving hot.
Notes
- Spice Adjustment: Customize the heat level by modifying cayenne pepper quantity, using mild or hot salsa verde to suit personal taste preferences.
- Protein Flexibility: Easily swap chicken with shredded turkey, pulled pork, or plant-based alternatives like tofu or jackfruit for dietary variety.
- Texture Enhancement: Toast tortilla chips briefly before layering to maintain crispness and prevent sogginess during baking.
- Make-Ahead Strategy: Prepare the dish up to the point of baking, cover, and refrigerate for up to 24 hours, allowing flavors to meld and simplifying meal preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 470
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 80 mg