Chicken Tortilla Dump Dinner | Cooking Professionally

Ingredients

• 1 tablespoon canola oil
• 2 (10 ounce) cans of diced tomatoes and chiles
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (10 ounce) bag frozen corn
• 5 cups chicken, shredded and cooked (from about 1 small rotisserie chicken)
• 12 small corn tortillas, cut into quarters (they should resemble triangles)
• 2 cups Monterey Jack cheese, shredded
• 1/2 cup sour cream
• 1/3 cup red onion, diced
• 1/3 cup fresh cilantro, loosely packed and chopped