Spicy Chicken Fiesta Bake

This dish is commonly referred to as a tortilla bake. Layers of chopped chicken tenders, wild rice, beans and corn along with salsa and sour cream are divided by tortillas and melted cheese.


1 lb.

Chicken tenders, from the deli, Original or Hot & Spicy

1 Tbsp.

Olive oil


Medium onion, chopped


Medium red bell pepper, chopped

2, 8.8 oz. packages

Quick white or long grain and wild rice, cooked

15 oz. can

Black beans, rinsed and drained

15.25 oz. can

Yellow corn, drained

1 packet

Chili seasoning mix

1 tsp.

Salt and pepper

16 oz.


16 oz.

Sour cream

16 oz.

Monterey Jack, shredded and divided

16 oz.

Sharp cheddar cheese, shredded


8 inch flour or whole wheat tortillas


  1. Preheat oven to 400° Fahrenheit. Spray baking sheet with cooking spray.

  2. Place chicken tender pieces onto baking sheet and bake for 6 minutes. Remove from oven and set aside. Keep oven turned on.

  3. In a saucepan, heat oil. Add onion and bell pepper. Cook until onion is tender, but not fully cooked.

  4. Add cooked rice along with beans and corn. Toss with seasoning mix.

  5. Add salt and pepper, stir thoroughly. Add warm chicken pieces. Toss.

  6. In a small bowl, lightly mix salsa and sour cream.

  7. Grease a 3 quart casserole dish and layer each in bottom: 2 tortillas (overlapping to cover) then half meat and rice mixture, 2 tortillas (overlapping to cover), half salsa and sour cream mixture then half package of each cheese. Repeat layers.

  8. Cover with foil and bake for 20 minutes. Remove foil and bake until golden-brown; another 5 - 10 minutes. Let stand for 10 minutes.

  9. Cut wedges of layered casserole and place onto plates. Serve warm.