Description
A flavorful and easy-to-make layered casserole that combines shredded chicken, tortilla chips, cheese, and zesty Mexican flavors. This comforting dish is a family favorite and perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (10 oz) cream of chicken soup (or use a homemade or dairy-free version)
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 1 tsp chili powder
- 1/2 tsp cumin
- 3 cups tortilla chips, slightly crushed
- 2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped green onions (for garnish)
- Optional toppings: sliced jalapeños, diced tomatoes, avocado, cilantro
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, diced tomatoes with chilies, cream of chicken soup, sour cream, chopped onion, chili powder, and cumin. Mix well.
- Spread a layer of crushed tortilla chips on the bottom of the baking dish.
- Spoon half of the chicken mixture over the chips and spread evenly. Sprinkle with 1 cup of cheese.
- Repeat with another layer of chips, the remaining chicken mixture, and the rest of the cheese.
- Bake for 25–30 minutes, until hot and bubbly and the cheese is melted and slightly golden.
- Remove from oven and let sit for 5 minutes. Garnish with green onions and desired toppings before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Make it spicy by adding extra jalapeños or hot sauce to the filling.
- Swap out cream of chicken soup for a dairy-free version if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
Keywords: chicken nacho casserole, Mexican casserole, easy weeknight dinner, cheesy chicken bake, layered nacho bake