Chicken Tortilla Dump Dinner
INGREDIENTS
•
1 tablespoon
canola oil
•
2-10 ounces cans diced
tomatoes with chiles, such as rotel
•
1 cup
chicken broth
•
1 tablespoon
chili powder
•
1 teaspoon ground
cumin
•
1/2 teaspoon kosher
salt
•
1-15.5 ounces can black
beans, drained and rinsed
•
1-10 ounces bag
frozen corn
•
5 cups shredded cooked
chicken (from about 1 small rotisserie chicken)
•
12 small
corn tortillas, cut into quarters
•
1-8 ounces block monterey jack
cheese, shredded (about 2 cups)
•
1/2 cup
sour cream
•
1/3 cup diced
red onions
•
1/3 cup loosely packed fresh
cilantro, chopped
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