Description
A simple recipe for a comforting chicken nacho casserole.
Ingredients
Scale
- 1 pound cooked, shredded chicken
- 1 (10 ounce) can enchilada sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 2 cups shredded Mexican cheese blend
- 1 bag (13 ounces) tortilla chips
- 1/2 cup sour cream, for topping (optional)
- 1/4 cup chopped fresh cilantro, for topping (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, and garlic powder. Mix well.
- Spread half of the tortilla chips in an even layer in the bottom of the prepared baking dish.
- Spoon half of the chicken mixture over the chips. Sprinkle with half of the cheese.
- Repeat the layers: remaining chips, remaining chicken mixture, and remaining cheese.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole cool for 5 minutes before serving. Top with sour cream and cilantro, if desired.
Notes
- You can use rotisserie chicken for quick preparation.
- Adjust the amount of enchilada sauce based on how moist you prefer the casserole.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Keywords: chicken, nachos, casserole, comfort food, easy dinner, Mexican