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–+ servings

Naughty Chicken

ChickenOven
Time :35 minutes
Yield :6 servings
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Savory layered chicken casserole with cheese and tomato sauce on green plate with cilantro garnish, hearty and flavorful comfort food, easy to prepare and perfect for family dinner or weekend meal, Hey Recipe.

The Scoop

Let’s be honest: our desire for ahome-cooked, bubbling, cheese-loaded Mexican-style dinner is frequently gatekept by our absolute refusal to chop a million ingredients after a longday.
Enter Naughty Chicken!
This recipe is the ultimate low-effort, high-reward dinner hack that tastes like you spent hours simmering a complex sauce but actually relies on the holy grail of lazy cooking: a store-bought rotisserie chicken.
We are blending salsa, tomato sauce, and chipotle in adobo to create a smoky, spicy sauce that punches way above its weight class. Then, you layer it like a cheat-code lasagna with tortillas, pinto beans, and a generous amount of cheddar cheese. It bakes into a bubbly, comforting masterpiece in just 20 minutes, giving you maximum comfort-food vibes with minimal kitchen anxiety.
Hack it:
Make it extra creamy by adding a layer of softened cream cheese or a drizzle of sour cream between the tortilla layers.
Swap the pinto beans for black beans, refried beans, or corn for a different flavor and texture.
Add roasted vegetables like bell peppers, zucchini, or corn to sneak in extra color and nutrients.
Leftovers:
Turn leftovers into tacos by scooping the filling into tortillas with lettuce, avocado, and salsa.
Make a loaded nacho tray by spreading the chicken mixture over tortilla chips and topping with extra cheese.
Stuff it into quesadillas with a little extra cheddar for a quick lunch.
Serve it over rice or quinoa to stretch the meal into another dinner.
Add a fried egg on top for a spicy breakfast or brunch twist.
 

Ingredients

  • 12 ounces salsa
  • 1 can tomato sauce
  • 1 chipotle chile in adobo, plus 2 teaspoons adobo sauce, divided
  • 2 cups rotisserie chicken, shredded
  • 1 (15-ounce) can no-salt added pinto beans
  • 5 (8-10-inch) tortillas
  • 1 1/2 cups cheddar cheese, shredded, divided
  • 1 cup cilantro, chopped, divided

Directions

  • Preheat the oven to 425 degrees F.
  • Grease a shallow 2-quart baking dish.
  • In a blender, purée the salsa, the tomato sauce, the chipotle chile in adobo, and the adobo sauce until smooth.
  • Transfer the sauce to a large bowl.
  • Stir in the shredded rotisserie chicken and the pinto beans.
  • Arrange 2 tortillas on the bottom of the baking dish, tearing as needed to fit.
  • Top the tortilla layer with 1/2 of the chicken mixture, 1/2 cup of the shredded cheddar cheese, and 1/2 cup of the cilantro.
  • Repeat the layering once with 2 of the tortillas, the remaining chicken mixture, 1/2 cup of the cheddar cheese, and the remaining cilantro.
  • Top with the remaining tortilla and the remaining cheddar cheese.
  • Bake until bubbling, about 15-20 minutes.
  • Serve.
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