Nacho Chicken Casserole
A delightful dish combining comforting flavors of chicken, beans, and cheese with crunchy tortilla chips, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup tortilla chips, crushed
- 1 cup black beans, drained and rinsed Can substitute with pinto or kidney beans.
- 1 cup corn
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Fresh to taste cilantro for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, chili powder, cumin, and half of the cheese. Mix well until fully blended.
- In a baking dish, layer half of the crushed tortilla chips at the bottom to create a crunchy base.
- Evenly spread the chicken mixture over the tortilla chips.
- Add the remaining crushed tortilla chips on top and sprinkle with the remaining cheese for that gooey layer.
- Bake in the preheated oven for about 20-25 minutes, or until bubbly and the cheese is perfectly melted.
- Once baked, remove from the oven and let it cool slightly before serving.
- Drizzle with sour cream and garnish with fresh cilantro for a burst of flavor.
Notes
For an elevated dining experience, serve with sides like guacamole, jalapeños, or a fresh salad. Store unused casserole in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes. Can freeze for up to 3 months.