Chicken Tortilla Chip Casserole is a fun and yummy recipe for the family – let the kids crush the tortilla chips, they’ll get a kick out of that!
The first time I made it for my family, my boys looked at me with looks on their faces like, “You’re making what?”
The looks on their faces were very different once they tried it and, with surprise in their voices, announced their hearty approval of the dish. Don’t you love it when you get a reaction like that?
To make this recipe you will need:
- diced onion
- diced green bell pepper
- extra virgin olive oil
- grated garlic
- all-purpose flour
- chicken broth
- milk
- roasted coriander
- ancho chile powder
- black pepper
- cumin
- Neufchatel (reduced fat) cream cheese
- canned black beans, rinsed and drained
- cooked, diced chicken
- tortilla chips, crushed
- green chile enchilada sauce
- shredded cheese (Cheddar, Colby-Jack, Monterrey-Jack, Pepper Jack, or whatever you like.)
- Optional: sour cream & sliced green onions for serving
- 9×13 baking dish
- mixing bowl
- skillet
You can see me make this recipe, with a couple modifications in the vlog below:
To begin, preheat your oven to 350° (F).
In a skillet, sauté the onion and pepper with the extra virgin olive oil over medium heat until it is tender.
When it is tender, add in the grated garlic. Cook that for just a minute. Sprinkle in the all-purpose flour. Stir it into the mixture.
Pour in the chicken broth and milk. Cook this on medium heat until it begins to bubble and thickens. Stir continually.
Add in the ground roasted coriander, ancho chile powder, black pepper, and cumin. Stir these all together. (I do not add salt to this recipe because you will be using salty tortilla chips.)
Add in the cream cheese. Stir it around until it is melted. Turn off the heat.
Spread a half cup of the creamy mixture in the bottom of a 9×13 or so baking dish.
Layer in the black beans. Over those, layer on 1½ cup of the diced, cooked chicken.
Next, layer on 2 ounces (a couple big handfuls) of tortilla chips that you have crushed in your hands.
Over this, drizzle half of the creamy mixture. Repeat the layers of chicken, another 2 ounces of crushed tortilla chips, and your remaining creamy sauce.
Drizzle the enchilada sauce (green chile sauce) all over the top.
Top this with the shredded cheese. I used sharp cheddar, but you can also use Colby-Jack, Monterrey-Jack, Pepper Jack, or whatever you like.
Bake for 25 minutes. Let it rest for a couple minutes before serving.
Serve with some sour cream and top it with sliced green onions if you like.
Enjoy!
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Chicken Tortilla Chip Casserole
Ingredients
- ½ c onion, diced
- ½ c green bell pepper, diced
- 1 Tb extra virgin olive oil
- 1 teaspoon grated garlic
- 2 Tb all-purpose flour
- ½ c chicken broth
- 1 c milk
- ½ teaspoon ground roasted coriander
- ½ teaspoon ancho chile powder
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ⅓ c Neufchatel, reduced fat cream cheese
- 14 oz black beans, 1 can, rinsed and drained
- 3 c chicken, cooked and diced – divided
- 4 ounces tortilla chips, crushed – divided
- 12 oz green chile enchilada sauce
- 3 ounces cheese, shredded (Cheddar, Colby-jack, Monterrey-jack, pepper jack, or whatever you like.)
- Optional: sour cream & sliced green onions for serving
Instructions
- To begin, preheat your oven to 350 degrees.
- In a skillet, sauté the onion and pepper with the extra virgin olive oil over medium heat until it is tender.
- When it is tender, add in the grated garlic. Cook that for just a minute. Sprinkle in the all-purpose flour. Stir it into the mixture.
- Pour in the chicken broth and milk. Cook this on medium heat until it begins to bubble and thickens. Stir continually.
- Add in the ground roasted coriander, ancho chile powder, black pepper, and cumin. Stir these all together. (I do not add salt to this recipe because you will be using salty tortilla chips.)
- Add in the cream cheese. Stir it around until it is melted. Turn off the heat.
- Spread a half cup of the creamy mixture in the bottom of a 9×13 or so baking dish.
- Layer in the black beans. Over those, layer on 1½ cup of the diced, cooked chicken.
- Next, layer on 2 ounces (a couple big handfuls) of tortilla chips that you have crushed in your hands.
- Over this, drizzle half of the creamy mixture. Repeat the layers of chicken, another 2 ounces of crushed tortilla chips, and your remaining creamy sauce.
- Drizzle the enchilada sauce (green chile sauce) all over the top.
- Top this with the shredded cheese. I used sharp cheddar, but you can also use Colby-jack, Monterrey-jack, pepper jack, or whatever you like.
- Bake for 25 minutes. Let it rest for a couple minutes before serving.
- Serve with some sour cream and top it with sliced green onions if you like.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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