Cheesy Chicken Mexican Mess Tortilla Bake
lean, low-carb, cheesy, goodness! full of fiber and protein-packed. great for a big, filling, family meal.
Servings Prep Time
12peeps 20min
Cook Time
30min
Servings Prep Time
12peeps 20min
Cook Time
30min
Ingredients
Instructions
  1. in a large cast iron pan on medium-high heat, add 1 tbsp of olive oil, onion, and shallot to pan and cook until translucent
  2. add lean ground chicken and break apart with your spoon into even chunks
  3. as meat cooks, add chili powder, paprika, and cumin and incorporate evenly until meat is cooked all the way through
  4. remove meat mixture from pan. add 1 tbsp of olive oil to your medium-high heated pan along with bell peppers and corn. toss about until the veggies become slightly tender; 3-5 min
  5. add meat back into your pan along with veggies and add the (drained) can of diced tomatoes. incorporate very well. remove from heat and set aside
  6. spray your baking pan (I used a 13 x 9) with no stick cooking spray and start your layers as follows: 2 tortillas (can overlap a little, it’s OK) black beans meat & veggie mixture shredded cheese
  7. repeat until you reach the brim of your pan! you should make at least 3 layers, sealing the top of the bake with 2 tortillas.
  8. cover completely with foil and bake for 30 min in your 350 degree oven.
  9. to get a super clean cut, make and refrigerate this dish the night before. once you are ready to serve the next day, run hot water on either side of your large knife for a few moments before slicing.
  10. top a serving of the tortilla bake with a handful of shredded colby jack or monterray jack cheese and broil it on high for 6-8 minutes or until the cheese melts.  then, add 0% greek yogurt, chunks of ripe avocado, slices black olives, cilantro, and green onion, fresh red bell pepper, and devour!
Recipe Notes

my nutritional stats reflect the 12 equal servings i cut from my pan;  you can always cut your portions smaller or larger.

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somebody come look at this!