Chicken · 40 min
Cheesy Chicken Tortilla Bake
- 40 min
- 2–6 servings
- 692 kcal / serving
A creamy, tangy chicken filling envelopes tortillas, with softened peppers and onions for a comforting weeknight bake. The contrast of tender chicken, veggies, and a melty cheese top holds together well in every bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ (8 oz) blockcheddar cheese
- ¾ lbchicken breasts, boneless skinless
- ½ small bunchcilantro
- 1 (14.5 oz) candiced tomatoes
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½jalapeño pepper
- 2large flour tortillas
- 0.375 cupplain Greek yogurt
- ½red bell pepper
- 1 mediumyellow onion
- yellow onions
- jalapeño peppers
- red bell peppers
From the pantry: all-purpose flour, chili powder, cumin, ground, extra virgin olive oil, mayonnaise, salt
Cookware
baking dish · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · medium saucepan · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½jalapeño pepper
- ½red bell pepper
- 1 mediumyellow onion
- yellow onions
- jalapeño peppers
- red bell peppers
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 0.375 cupplain Greek yogurt
Bakery & bread
- 2large flour tortillas
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| jalapeño pepper | ½ | 1 | 1 ½ |
| large flour tortillas | 2 | 4 | 6 |
| plain Greek yogurt | 0.375 cup | ¾ cup | 1.083 cups |
| red bell pepper | ½ | 1 | 1 ½ |
| yellow onion | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven broiler and place the rack close to the heating element.
- In a medium pot, simmer the chicken in salted water until cooked through, then shred with a fork.
- In another pan, warm a splash of oil and cook the diced onion and minced garlic until fragrant and translucent.
- Cut, seed, and dice the bell pepper and jalapeño; add them to the pan and sauté until softened.
- Season the vegetables with chili powder, cumin, and salt; cook about 5 minutes more.
- Stir in the drained tomatoes, then mix in the yogurt, mayo, and flour; bring to a boil and then reduce to a simmer to thicken.
- Add the shredded chicken to the vegetable mixture and combine well.
- In a baking dish, place a tortilla as the base, spread with half of the chicken mixture, then top with the second tortilla and the remaining chicken mixture.
- Top with cheese and broil about 3 minutes until the cheese is melted and lightly golden.
- Trim and slice the green onions, then pick the cilantro leaves from the stems and mince them.
- To serve, divide the bake onto plates and finish with green onions, cilantro, and a drizzle of yogurt.
Two tips
- Make ahead: cook the chicken and sauce base, then refrigerate; reheat and assemble with tortillas before broiling.
- Serving idea: pair with an extra spoonful of yogurt and a few cilantro leaves for a brighter finish.
Nutrition per serving
- Calories
- 692 kcal
- Protein
- 59 g
- Carbs
- 55 g
- Fat
- 26 g
- Fiber
- 9 g
- Sodium
- 757 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.