Dinner In the Kitchen

Chicken Tortilla Chip Casserole

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?

This recipe calls for approximately 3 cups of cooked chicken. You can put some of that all-purpose crockpot chicken to use, shred a rotisserie chicken from the store, use left over chicken from another recipe, or you can simmer a couple of chicken breasts in a saucepan of seasoned water for about 20 minutes, or until cooked through (5 cups water and 1/2 teaspoon each of salt, pepper, thyme is what I usually use). Whichever works for you.

Chicken Tortilla Chip Casserole from Hip Homeschool Moms

 

To begin, preheat your oven to 350 degrees.

Dice a half cup each of onion and green bell pepper.

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In a skillet, sauté the onion and pepper with a tablespoon of extra virgin olive oil over medium heat until it is tender.

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When it is tender, add in a teaspoon of grated garlic. Cook that for just a minute.

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Sprinkle in 2 tablespoons of all-purpose flour.

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Stir it into the mixture.

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Pour in 1/2 cup of chicken broth and a cup of milk. Cook this on medium heat until it begins to bubble and thickens. Stir continually.

Add in 1/2 teaspoon each of ground roasted coriander, ancho chile powder and black pepper, and a teaspoon of cumin. Stir these all together. I do not add salt to this recipe because of the salty tortilla chips that are added later.

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Add in 1/3 cup of Neufchatel (reduced fat) cream cheese. Stir it around until it is melted. Turn off the heat.

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Spread a half cup of the creamy mixture in the bottom of a 9×13 or so baking dish.

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Layer in a 14 ounce can of black beans that have been rinsed and drained. Over those, layer on 1 1/2 cup of the diced, cooked chicken.

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Next, layer on 2 ounces  (a couple big handfuls) of tortilla chips that you have crushed in your hands.

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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.

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Drizzle 15 ounces of enchilada sauce (green chile sauce) all over the top.

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Top this with 3 ounces of shredded cheese. I am using sharp cheddar, but you can also use Colby-jack, Monterey-jack, pepper jack, or whatever you like.

Bake for 25 minutes. Let it rest for a couple minutes before serving.

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Serve with some sour cream and top it with sliced green onions if you like.

Chicken Tortilla Chip Casserole from Hip Homeschool Moms 1

Chicken Tortilla Chip Casserole from Hip Homeschool Moms 2

Chicken Tortilla Chip Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner - Casserole
Serves: 8 servings
Ingredients
  • ½ c diced onion
  • ½ c diced green bell pepper
  • 1 Tb extra virgin olive oil
  • 1 tsp grated garlic
  • 2 Tb all-purpose flour
  • ½ c chicken broth
  • 1 cup milk
  • ½ tsp ground roasted coriander
  • ½ tsp ancho chile powder
  • ½ tsp black pepper
  • 1 tsp cumin
  • ⅓ c Neufchatel (reduced fat) cream cheese
  • 1 can (14 ounces) black beans, rinsed and drained
  • 3 cups cooked, diced chicken - divided
  • 4 ounces tortilla chips, crushed - divided
  • 1 can or jar (12 ounces) green chile enchilda sauce
  • 3 ounces cheese, shredded (Cheddar, Colby-jack, Monterey-jack, pepper jack, or whatever you like.)
  • Optional: sour cream & sliced green onions for serving
Instructions
  1. To begin, preheat your oven to 350 degrees.
  2. In a skillet, sauté the onion and pepper with the extra virgin olive oil over medium heat until it is tender.
  3. 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.
  4. Pour in the chicken broth and milk. Cook this on medium heat until it begins to bubble and thickens. Stir continually.
  5. 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.)
  6. Add in the cream cheese. Stir it around until it is melted. Turn off the heat.
  7. Spread a half cup of the creamy mixture in the bottom of a 9x13 or so baking dish.
  8. Layer in the black beans. Over those, layer on 1½ cup of the diced, cooked chicken.
  9. Next, layer on 2 ounces (a couple big handfuls) of tortilla chips that you have crushed in your hands.
  10. 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.
  11. Drizzle the enchilada sauce (green chile sauce) all over the top.
  12. Top this with the shredded cheese. I used sharp cheddar, but you can also use Colby-jack, Monterey-jack, pepper jack, or whatever you like.
  13. Bake for 25 minutes. Let it rest for a couple minutes before serving.
  14. Serve with some sour cream and top it with sliced green onions if you like.
  15. Enjoy!
 

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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