Green Chili Cheese Chicken Chip Casserole
Green Chili Cheese Chicken Chip Casserole
Ingredients
For the Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 can condensed cream of chicken soup, 10 1/2 ounces
- 1 cup shredded Monterey Jack cheese
For the Casserole Assembly
- 1 bag restaurant-style corn tortilla chips, about 13 ounces
- 1 can green chili enchilada sauce, 15 ounces
- 1 cup shredded Monterey Jack cheese, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the shredded cooked chicken, condensed cream of chicken soup, and 1 cup of shredded Monterey Jack cheese. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Arrange about half of the restaurant-style corn tortilla chips in an even layer at the bottom of the prepared baking dish.
⏱️ 2 min
- 4
Pour about half of the green chili enchilada sauce evenly over the layer of tortilla chips.
⏱️ 1 min
- 5
Spread the chicken and cheese mixture evenly over the sauced tortilla chips.
⏱️ 2 min
- 6
Top the chicken mixture with the remaining tortilla chips, then pour the rest of the green chili enchilada sauce over them. Finally, sprinkle the remaining 1 cup of shredded Monterey Jack cheese generously over the entire casserole.
⏱️ 3 min
- 7
Bake the casserole in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown, and the casserole is heated through.
⏱️ 25 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Green Chili Cheese Chicken Chip Casserole
Ingredients
For the Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 can condensed cream of chicken soup, 10 1/2 ounces
- 1 cup shredded Monterey Jack cheese
For the Casserole Assembly
- 1 bag restaurant-style corn tortilla chips, about 13 ounces
- 1 can green chili enchilada sauce, 15 ounces
- 1 cup shredded Monterey Jack cheese, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the shredded cooked chicken, condensed cream of chicken soup, and 1 cup of shredded Monterey Jack cheese. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Arrange about half of the restaurant-style corn tortilla chips in an even layer at the bottom of the prepared baking dish.
⏱️ 2 min - 4
Pour about half of the green chili enchilada sauce evenly over the layer of tortilla chips.
⏱️ 1 min - 5
Spread the chicken and cheese mixture evenly over the sauced tortilla chips.
⏱️ 2 min - 6
Top the chicken mixture with the remaining tortilla chips, then pour the rest of the green chili enchilada sauce over them. Finally, sprinkle the remaining 1 cup of shredded Monterey Jack cheese generously over the entire casserole.
⏱️ 3 min - 7
Bake the casserole in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown, and the casserole is heated through.
⏱️ 25 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set slightly.
⏱️ 5 min