A hearty, cheesy casserole packed with tender chicken, zesty tomatoes, creamy soup, and crunchy tortilla chips.
Author:info-thestationrecipezgmail-com
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6-8 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:None
Ingredients
Scale
2 cups cooked chicken, shredded
1 can (10 oz) diced tomatoes with green chiles
1 can (10 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheese (cheddar or Mexican blend)
1 cup frozen corn
1 package (8 oz) tortilla chips
1 tablespoon taco seasoning
Salt and pepper to taste
Chopped cilantro for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) to get it ready for the casserole.
Combine the shredded chicken, diced tomatoes with green chiles, cream of chicken soup, sour cream, frozen corn, taco seasoning, and season with salt and pepper to taste in a large bowl.
Lightly grease a 9×13 inch casserole dish to prevent sticking.
Layer half of the tortilla chips at the bottom of the greased dish.
Pour half of the chicken mixture over the chips and sprinkle a layer of shredded cheese on top.
Repeat the layering process with the remaining tortilla chips and chicken mixture, adding a final layer of cheese.
Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown.
Garnish with chopped cilantro if desired and serve hot.
Notes
This dish can be customized with black beans or mixed vegetables. Rotate cheese types for different flavors.