Baked Chicken Nachos

Crunchy, crispy corn tortillas are layered with shredded chicken, red onion, cheese and a creamy green chile sauce then baked until hot and bubbly to make these deliciously satisfying baked nachos. Nachos in a casserole.

I love how the tortillas are part crunchy, part soft, along with the the little zing from the green chiles mingled with the smokiness of the spices.

It’s a snack, a dinner, a brunch, appetizer… it can be anything, anytime!

Casseroles are notoriously versatile and this one is no different. Black beans, corn, salsa, tomatoes, olives; whatever your little heart desires can be layered in here.

As for me, I like it as is, with a dollop of sour cream and a sprinkling of green onions over top.

Baked Chicken Nachos

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Baked Chicken Nachos

Corn tortillas are layered with shredded chicken, red onion, cheese and a creamy green chile sauce then baked until hot and bubbly.

INGREDIENTS:

1 + 1/2 cups low-sodium chicken broth
1 + 1/2 cups sour cream, plus more for serving
2 cans (4 ounce) green chiles
1 + 1/2 teaspoon chile powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
coarse salt and fresh black pepper
about 6 ounces tortilla chips
2 - 3 cups cooked, shredded chicken (like Rotisserie)
1 small red onion, diced
12 ounces extra sharp white cheddar cheese, shredded
green onion, for serving

INSTRUCTIONS:

  1. In a medium bowl whisk together 1 can chicken broth, sour cream, green chiles with their juices, chile powder, oregano, and paprika until well combined. Season well with salt and pepper.
  2. Preheat oven to 400 degrees F. Grease a deep-sided 8×8 inch casserole pan or a 9×13 inch.
  3. Line the bottom of the pan with a double layer of tortilla chips. Cover evenly with half of the chicken, sprinkle half the onions over top and ladle half of the sauce over all of it. Sprinkle with half the cheese.
  4. Repeat process beginning with another layer of tortillas, then chicken, onion, sauce and cheese.
  5. Bake for 25 minutes. Serve immediately with sour cream and chopped green onion.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/chicken-tortilla-casserole/

 

 

Comments

  1. Deb in Hawaii says

    This is wonderful comfort food–a perfect casserole for a hearty dinner on a cold day. ;-)

  2. LambAround says

    Mmmmmmm! I just found your blog and can't get over how many yummy photos you have, just one after another! Methinks I'm going to be here a while!I don't know if you're the "blog hop" type, but if you are, I would absolutely LOVE for you to link up one of your scrumptious-looking recipes to my Not "Baaad" (get it?) blog hop this weekend :)

  3. Magdalena says

    When I see this type of food, it reminds me of my last holiday in the U.S. – in 1993….it was my favorite food at that time (and chowder)…

  4. Holly Days says

    Made this tonight…was a little wary about the "liquid," but it turned out AWESOME! The hubby and one of the kids loved it (the other kid is allergic to dairy)! Thanks for sharing!

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