Description
A bold and cheesy Tex-Mex bake, Chicken Nacho Casserole brings together creamy chicken, black beans, spicy tomatoes, melty cheese, and crunchy tortilla chips for a crowd-pleasing comfort food dinner.
Ingredients
2 cups cooked chicken, coarsely chopped
1 (15-ounce) can black beans, drained and rinsed
2 (10.5-ounce) cans condensed cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 tablespoon taco seasoning
2½ cups shredded Colby Jack cheese, divided
3 cups tortilla chips, lightly crushed
1 medium tomato, seeded and diced
¼ cup fresh cilantro, chopped
1 jalapeño, thinly sliced
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
2. In a large bowl, combine the chopped chicken, black beans, condensed soup, diced tomatoes with chilies, taco seasoning, and 1 cup of the shredded cheese. Stir until everything is evenly mixed.
3. Spread 1 cup of the crushed tortilla chips evenly over the bottom of the prepared baking dish.
4. Spoon the chicken mixture over the chips and spread it into an even layer.
5. Sprinkle the remaining cheese evenly over the top, then finish with the remaining crushed tortilla chips.
6. Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is fully melted.
7. Let the casserole rest for about 5 minutes before serving. Garnish with diced tomato, fresh cilantro, and jalapeño slices just before serving.
Notes
For extra heat, stir in chopped jalapeños or add hot sauce to the filling.
Swap tortilla chips with Nacho Cheese Doritos for a more indulgent version.
Store leftovers in an airtight container for up to 3 days. Reheat uncovered to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Quick & Easy Dinners
- Method: Baking
- Cuisine: Tex-Mex