Mexican Chicken Tortilla Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cooked chicken breasts, diced or shredded (about 2 cups)
02 -
1 cup salsa
03 -
4 ounces cream cheese (½ cup)
04 -
2 ounces canned diced green chiles (half of a 4-ounce can)
05 -
7.5 ounces canned black beans (half a 15-ounce can, drained and rinsed)
06 -
1 cup crushed tortilla chips
07 -
1 cup sour cream
08 -
1 medium-sized tomato, diced
09 -
2 green onions, sliced
10 -
2 cups shredded cheddar/jack cheese
# Instructions:
01 -
Preheat your oven to 350°F and prepare an 8-inch square or round baking dish.
02 -
Place cooked chicken in a sauté pan, add salsa and cream cheese, and heat through until the cream cheese is melted.
03 -
Stir in the black beans and diced green chiles, and heat through.
04 -
Layer the ingredients in the prepared dish as follows: crushed tortilla chips, chicken mixture, sour cream, tomatoes, green onions, and shredded cheese.
05 -
Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions, cilantro, or fresh tomato before serving.
# Notes:
01 -
This casserole can be prepared ahead of time by assembling the layers and refrigerating for up to 24 hours before baking.
02 -
Cool completely before storing leftovers in the fridge for 3-4 days. Reheat small portions in the microwave or larger portions in the oven.
03 -
This dish can also be frozen, either baked or unbaked. For unbaked casseroles, assemble, cover tightly, and freeze. Thaw in the fridge overnight before baking.