Description
A comforting, creamy Tex-Mex casserole made with shredded chicken, green chiles, sour cream, cheddar cheese, and crunchy tortilla chips. Perfect for busy weeknights or gatherings.
Ingredients
- 3 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded cheddar cheese (divided)
- 3 cups crushed tortilla chips (divided)
- 1/2 cup diced tomatoes (for topping)
- 1/2 cup chopped green bell pepper (for topping)
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, cream of chicken soup, sour cream, green chiles, and 1 cup of shredded cheese. Mix well.
- Spread 1.5 cups of crushed tortilla chips in the bottom of the baking dish.
- Spoon the chicken mixture evenly over the chips.
- Top with remaining chips and the remaining 1 cup of shredded cheese.
- Bake for 30-35 minutes, until cheese is melted and bubbly.
- Let rest for 5-10 minutes. Top with diced tomatoes, chopped bell peppers, and cilantro if using.
- Serve warm.