Chicken Tortilla Chip Casserole
This chicken nacho casserole (tortilla chip casserole) is a cheesy, crunchy bake that’s an easy Tex-Mex dinner made with pantry staples and rotisserie chicken.
Servings: 10 servings
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
Drain canned ingredients: Be sure to drain the tomatoes, beans, and green chilies well so the sauce doesn't get watery.
Gluten-free option: Use certified gluten-free corn tortilla chips to make the casserole fully gluten-free.
Make ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving for the best crunch.
Reheat for crispness: Warm leftovers in a 350°F oven to re-crisp the chips and melt the cheese without drying out the filling.
Cheese swap: Monterey Jack and Cheddar are classic, but you can use Pepper Jack for extra heat.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 16g | Protein: 21g | Fat: 16g | Sodium: 610mg
