Chicken Tortilla Chip Casserole
A delicious chicken tortilla casserole made with tortilla chips and a pre-cooked rotisserie chicken.
Servings: 10 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup chicken broth
- 15 ounce black beans 1 can, rinsed
- 14 ounce diced tomatoes 1 can, drained
- 4 ounce canned green chilies diced
- 4 ounces cream cheese regular or reduced-fat,softened
- 2 cups shredded cooked chicken I used rotisserie chicken
- 5 cups tortilla chips 3 ounces
- 1-½ cups shredded cheddar cheese
- 1-½ 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
- Drain all the liquid out of the canned items to reduce how much liquid will be in the sauce.
- Use gluten-free corn tortilla chips if you need to be strictly gluten-free.
Nutrition
Serving: 1 | Calories: 293kcal | Carbohydrates: 16g | Protein: 21g | Fat: 16g | Sodium: 610mg
