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Customize Your Dinner with this Versatile Chicken Tortilla Dump Recipe – Perfect for Picky Eaters!




Chicken Tortilla Dump Dinner

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If you’re anything like me, you love a good, easy dump dinner that doesn’t require a lot of prep work or clean-up. That’s why I’m excited to share with you one of my all-time favorites – chicken tortilla dump dinner! This dish is packed with flavor and is perfect for those nights when you’re short on time but still want a delicious, home-cooked meal. So, let’s get started!


  • 1 pound of small, bite-sized pieces of boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes, undrained
  • 1 can green chilies, diced
  • 1 packet of taco seasoning
  • 1 cup chicken broth
  • 4-6 corn tortillas, torn into small pieces
  • 1 cup shredded cheddar cheese
  • Optional toppings: diced avocado, sour cream, diced green onions, chopped fresh cilantro


  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the bite-sized chicken pieces, drained and rinsed black beans, corn kernels, diced tomatoes, green chilies, taco seasoning, and flavorful chicken broth. Mix all the ingredients together until everything is evenly distributed.
  3. Pour the mixture into a 9×13-inch baking dish and spread it out evenly.
  4. Add the torn tortilla pieces on top of the chicken mixture, making sure they are evenly distributed.
  5. Sprinkle the shredded cheddar cheese over the top of the tortillas.
  6. Place a sheet of foil over the top of the baking dish and bake for 25-30 minutes.
  7. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  8. Let the dish cool for a few minutes before serving. Add your favorite toppings, if desired.

How to make this recipe in a slow cooker or Instant Pot

If you prefer to use a slow cooker or Instant Pot for this recipe, here’s how you can make it:

For the slow cooker

  1. Add the chicken, black beans, corn, diced tomatoes, green chilies, taco seasoning, and chicken broth to the slow cooker. Mix well.
  2. To cook the dish in a slow cooker, set it to low heat and let it cook for 6-8 hours, or on high heat for 3-4 hours.
  3. About 30 minutes before serving, add the torn tortilla pieces to the slow cooker and stir to combine.
  4. Evenly distribute the shredded cheddar cheese on top of the mixture.
  5. Cover and cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  6. Serve with your favorite toppings, if desired.

For the Instant Pot

  1. Turn the Instant Pot to sauté mode and add a small amount of oil. Add the chicken and cook for a few minutes until browned on all sides.
  2. Add the black beans, corn, diced tomatoes, green chilies, taco seasoning, and chicken broth to the Instant Pot. Mix well.
  3. Close the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 10 minutes, then do a quick release.
  4. Open the Instant Pot and stir in the torn tortilla pieces.
  5. Sprinkle the shredded cheddar cheese over the dish, ensuring that it is evenly spread out.
  6. Close the Instant Pot and let it sit for a few minutes until the cheese is melted and bubbly.
  7. Serve with your favorite toppings, if desired.

Benefits of Dump Dinners

Dump dinners offer a tasty and nutritious meal solution without requiring extensive kitchen prep time. They typically involve mixing together a variety of ingredients in one pot or baking dish, which not only saves time but also minimizes the number of dishes you have to wash.

Another benefit of dump dinners is their versatility – you can customize them to your liking by adding or substituting ingredients. And with the chicken tortilla dump dinner, you get the added benefit of using up pantry staples like canned tomatoes and beans, which saves you money on groceries.

Variations to the Recipe

If you want to switch things up, here are a few variations you can try:

  • Swap out the chicken for ground beef or turkey.
  • Add some heat by using a can of spicy diced tomatoes or adding some diced jalapeños.
  • Top the dish with sliced black olives or diced bell peppers.
  • To make this dish vegetarian, simply swap out the chicken for your favorite plant-based protein and use vegetable broth instead of chicken broth.

How to Store Leftovers

Store any remaining chicken tortilla dump dinner in an airtight container in the fridge for up to three days to enjoy later. You can also freeze the leftovers for up to three months. To do so, allow the dish to cool down to room temperature, then transfer it to airtight containers or freezer bags. Make sure to remove as much air as possible before sealing to prevent freezer burn.

When you’re ready to reheat the leftovers, simply thaw them in the refrigerator overnight, then reheat them in a microwave, oven, or stovetop until heated through. It’s best to add a splash of water or broth when reheating to keep the dish from drying out.

However, keep in mind that some ingredients, such as tortilla chips, may lose their texture and become soggy when frozen and reheated. So, you may want to consider leaving out the tortilla chips and adding fresh ones when you reheat the dish. Additionally, toppings such as sour cream, avocado, and cilantro may not freeze well and are best added fresh when you serve the dish.


And there you have it – a delicious and easy chicken tortilla dump dinner that’s sure to become a family favorite! With minimal prep work and clean-up, this dish is perfect for busy weeknights or lazy weekends. Plus, it’s packed with protein and veggies, so you can feel good about serving it to your loved ones. So, go ahead and give it a try – you won’t be disappointed!

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