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This chicken tortilla chip casserole layers tender shredded chicken with tortilla chips, black beans, green chilies, and plenty of cheese. It is a bit like a nacho casserole made with rotisserie chicken and pantry staples (no canned soup). It bakes in under 30 minutes, making it perfect for a weeknight Tex-Mex dinner.
If you love cheesy, layered Tex-Mex comfort food, my chile relleno casserole is another easy
Here’s Why This Tortilla Chip Casserole Recipe Works
Rotisserie chicken shortcut: Pre-cooked chicken cuts prep time and still absorbs all the savory flavors in the sauce. You can also make my Instant Pot frozen chicken.
From scratch: Cream cheese melts into the filling for rich, smooth texture; no canned soup needed.
Crunch factor: Layers of tortilla chips stay crisp at the edges and give the casserole structure.
Double cheese blend: Monterey Jack melts silky-smooth, while Cheddar adds a sharp, tangy bite.
Tex-Mex flavor: Green chilies, cumin, garlic, and tomatoes give the casserole a warm, zesty kick that ties it all together.
If you love this tortilla chip casserole, you’ll also want to try my turkey burrito casserole for another easy Tex-Mex dinner.
Recipe Tips
Drain canned ingredients: Tomatoes, beans, and green chilies should be well-drained so the casserole bakes up creamy, not watery.
Simmer until thickened: Let the sauce reduce before layering. This keeps the chips from turning soggy.
Crumble, don’t crush: Break tortilla chips into bite-sized pieces for texture. Too fine, and you’ll lose the crunch.
Soften the cream cheese: Room-temperature cream cheese melts smoothly into the sauce without leaving lumps.
Grease the pan well: A light coating of nonstick spray keeps the cheesy edges from sticking and makes cleanup easier.
Make ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving. (My chicken enchilada casserole is another easy make ahead recipe).
Reheat gently: Warm leftovers in a 350°F oven to re-crisp the chips and melt the cheese without drying out the filling.
Nacho Casserole Questions
In this casserole, the tortilla chips will soften as they soak up the sauce, similar to a chicken enchilada casserole, but the top and edges keep a bit of crunch for extra texture. To avoid excess sogginess, drain canned ingredients well, let the sauce simmer until slightly thickened, and bake uncovered so the top layers stay crispier.
Choose sturdy, restaurant-style corn tortilla chips so they hold their shape in the sauce. Thin chips tend to break down too quickly, while heavily flavored chips can overpower the Tex-Mex filling.
Yes, my Instant Pot black beans are perfect in this casserole and give it a fresher flavor.
Chicken Nacho Casserole
This chicken nacho casserole layers tender chicken, creamy sauce, and crunchy tortilla chips into a bubbly, golden bake that’s pure Tex-Mex comfort. The double cheese blend melts through every layer, while the chips hold their crunch at the edges. It’s quick enough for a weeknight, make-ahead friendly, and reheats well.
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Chicken Tortilla Chip Casserole
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 cup chicken broth
- 1 (15 ounce) can canned black beans, rinsed
- 1 (14 ounce) can canned diced tomatoes, drained
- 1 (4 ounce) can canned green chilies
- 4 ounces cream cheese, regular or reduced-fat,softened
- 2 cups shredded cooked chicken, I used rotisserie chicken
- 5 cups tortilla chips, 3 ounces
- 1½ cups shredded cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- 3 tablespoons fresh cilantro, chopped
Instructions
- Pre-heat oven to 350° and spray a 13 by 9 inch baking pan with non-stick baking spray.
- Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Stir in garlic, cumin and salt. Cook about 1 minute then add chicken broth, beans, tomatoes, chilies, and cream cheese. Stir until the cream cheese is melted.
- Add the chicken and simmer about 6 to 10 minutes to reduce the sauce.
- Spread 1/3 of chicken mixture in the bottom of the baking pan. Spread 1/3 of the tortilla chips and 1/3 of the cheese over the chicken mixture. Repeat the layers 2 more times.
- Bake uncovered for 25 to 30 minutes until cheese is melted and casserole is bubbling hot. Top with cilantro before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This post was originally published on January 26, 2015. Updated with new photos.
I’m never shy about buying a bag of tortilla chips just for a recipe. And I get to eat all the leftover chips! 🙂 This looks like a terrific recipe — loaded with my favorite Tex-Mex flavors, and an easy recipe. Winner!
Thanks, John…this is a great recipe anytime! Hope you enjoyed your Cinco de Mayo!
Casseroles are wonderful for feeding a crowd. Thank you for sharing this recipe! You have great pictures!
Thank you, casseroles really are great for crowds and makes larger meals easier. Thanks for your comment
This is my kind of cookin’ ladies! I’m such a casserole junkie! This will be great when we watch our Hawks win!
I will be rooting with you Kathi, Go Hawks!!!