Chicken Hominy Tortilla Bake
A stovetop-friendly layered tortilla dish with chicken, hominy, enchilada sauce, peppers, and melted Mexican cheese.
- Calories
- 690
- Protein
- 45g
- Carbs
- 69g
- Fat
- 23g
Per serving
Ingredients
For 4 servings · 30 min total
- cooked chicken breastshredded20 oz
- whole-wheat tortillas6
- hominydrained and rinsed2 can
- enchilada sauce8 oz
- red bell pepperdiced1
- oniondiced1/2 lb
- shredded mexican cheese4 oz
- extra-virgin olive oil4 tsp
- cumin1 tsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
- cilantrochopped1/4 bunch
Instructions
- Dice the red bell pepper and onion, drain and rinse the hominy, and chop the cilantro. Season the chicken with cumin, kosher salt, and black pepper.
- Heat the olive oil in a deep skillet over medium heat. Add the onion and pepper with a pinch of salt and cook 4-5 minutes, until softened.
- Stir in the hominy, enchilada sauce, and chicken. Cook 3-4 minutes, until bubbling and the chicken is hot throughout and reads 165°F (74°C) if reheated with a thermometer.
- Tear the tortillas into pieces. Layer half the tortilla pieces over the skillet mixture, spread the remaining mixture over them, and top with the remaining tortilla pieces and cheese.
- Cover and cook 5-6 minutes, until the tortillas are tender and the cheese is melted. Remove from the heat, scatter over the cilantro, and taste for salt and pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.