Chicken Tortilla Casserole Skillet

Remember that one time when I told you I love an easy, fast, flavorful dinner? Aka most recipes I’ve shared with you? 😜 This one is no exception. Minimal prep work, and about 30 minutes til you’ve got dinner on the table. For some reason we always forget about this skillet until I flip through my recipe book, and then go “MAN we should make this more often!” once we’ve eaten. Adjust the seasonings to make it as spicy or mild as you like and serve with a frosty margarita for a fun Mexican night at home!


  • 1 boneless, skinless chicken breast, diced
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp cayenne powder
  • 1 1/2 cups chicken broth 
  • 1 can black beans, rinsed and drained
  • 1 can sweet corn
  • 1/4 tsp salt
  • 2 cups broken tortilla chips
  • 1/2 cup salsa 
  • 1/4 cup cheddar Jack cheese


First, take your chips…


And smash them to bits. Great exercise for getting rid of frustrations. 😉


Next, season your chicken with salt and pepper. Heat a teaspoon of the oil in a medium, oven safe skillet over medium-high heat. Cook the chicken til golden brown, then remove from skillet and set aside.

Add the remaining 2 teaspoons of oil to the skillet. Toss in your garlic, cayenne, and salt, cooking until fragrant.  Add the broth and scrape up the browned bits, then bring to a simmer.



Stir in about half the broken chips…


And add the salsa, beans, corn, and cheese. 


Nestle the chicken pieces back into the broth and cook over medium low heat until cooked through.


Top with the remaining chips and sprinkle with some more cheese.


Stick under your broiler for a couple of minutes until golden brown, bubbly, and awesome.


Dig in! Splendid with a margarita on the rocks. 😄


Recipe adapted from Branny Boils Over.