Chicken Tortilla

Transform your dinner table with this hearty and flavor-packed Chicken Tortilla dish, a mouthwatering combination of tender shredded chicken, vibrant bell peppers, and zesty spices all simmered in a rich tomato and chicken broth base. Featuring crispy corn tortilla strips that soak up every ounce of savory goodness, this one-pan recipe is topped with melty cheddar cheese and baked to perfection. Garnished with fresh cilantro and a squeeze of lime for that final burst of freshness, this crowd-pleaser is ready in just under an hour and serves as the ultimate comfort food. Whether you're feeding a hungry family or hosting a Tex-Mex-themed dinner, this dish hits all the right notes. Perfect for those searching for "easy chicken tortilla recipes" or "Mexican-inspired weeknight dinners."

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion
• 1 medium red bell pepper
• 1 medium green bell pepper
• 3 cloves garlic
• 14 ounces canned diced tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 pieces corn tortillas
• 1 cup shredded cheddar cheese
• 0.5 cup fresh cilantro
• 1 piece fresh lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by seasoning the chicken breasts with salt and pepper. Set aside.

Step 2

Dice the onion and bell peppers, and mince the garlic cloves.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until both sides are golden brown and the chicken is cooked through, about 7-8 minutes per side. Remove from the skillet and set aside to cool slightly.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes, then add the bell peppers and garlic. Cook until the bell peppers are softened, about 5 more minutes.

Step 5

Add the canned diced tomatoes (including juices), chicken broth, cumin, and chili powder to the skillet. Stir to combine, allowing the mixture to simmer over low heat.

Step 6

Once the chicken has cooled enough to handle, shred it using two forks and return it to the skillet.

Step 7

Cut the corn tortillas into strips and add them to the skillet, stirring them into the mixture. Allow everything to simmer together for 10 minutes.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

Transfer the skillet mixture to a baking dish. Sprinkle the top with shredded cheddar cheese.

Step 10

Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.

Step 11

Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro and a squeeze of fresh lime juice before serving.

Nutrition Facts

Serving size	(2195.3g)

Amount per serving	% Daily Value*
Calories	2323.8

Total Fat 99.1g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 424.8mg	0%
Sodium 5098.6mg	0%
Total Carbohydrate 192.6g	0%
Dietary Fiber 37.8g	0%
Total Sugars 32.0g
Protein 169.9g	0%

Vitamin D 3.5IU	0%
Calcium 1284.0mg	0%
Iron 14.9mg	0%
Potassium 3523.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 29.0%

Carbs: 32.9%