Chicken nacho casserole

Here’s a hearty, cheesy, and crowd-pleasing Chicken Nacho Casserole—layers of tender chicken, crunchy chips, spicy salsa, and melty cheese. It’s a one-pan Tex-Mex dinner that’s easy to make and always a hit!

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🌶️ Chicken Nacho Casserole

🛒 Ingredients (Serves 6)

• 3 cups cooked chicken, shredded (rotisserie works great)

• 1 bag tortilla chips (about 8–10 oz), lightly crushed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained

• 1 cup salsa or enchilada sauce

• 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• ½ tsp cumin

• ½ tsp chili powder

• Salt & pepper, to taste

• Optional toppings: sour cream, green onions, avocado, jalapeños, cilantro

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👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Mix the filling:
   In a large bowl, combine shredded chicken, beans, diced tomatoes, salsa, cumin, chili powder, salt, and pepper.

3. Assemble the casserole:

   • Spread half the crushed chips on the bottom of the dish.

   • Spoon half the chicken mixture over the chips.

   • Sprinkle with half the cheese.

   • Repeat layers: remaining chips, chicken mixture, and top with the rest of the cheese.

4. Bake for 20–25 minutes, or until hot and bubbly and the cheese is melted.

5. Serve:
   Let cool slightly. Top with your favorite nacho toppings and serve warm.

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✅ Tips & Variations

• Add veggies: Mix in corn, bell peppers, or sautéed onions.

• Spicy version: Use hot salsa, pepper jack cheese, or add jalapeños inside.

• Creamy version: Stir in ½ cup sour cream or cream cheese to the chicken mix.

• Make ahead: Assemble, cover, and refrigerate up to 1 day ahead. Bake when ready.

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Want a beef version, a low-carb twist, or individual mini servings? I can share those too!