Tortilla Chip Casserole
Tortilla chips layered with rotisserie chicken, pinto beans, red and green enchilada sauce and Monterey Jack, baked covered and then uncovered at 425°F.
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Ingredients
- 3 1/2 cups rotisserie chicken cooked and chopped
- 4 cups Monterey Jack cheese shredded, divided
- 1 can mild green enchilada sauce 10 ounces
- 4 green onions sliced; reserve 2 tablespoons for garnish
- 1 bag tortilla chips 14 to 16.5 ounces; crushed or left whole
- 1 can pinto beans 15 ounces, drained and rinsed
- 2 cans mild red enchilada sauce 10 ounces each, divided
Instructions
- Preheat the oven to 425°F. Spray a 9x13-inch baking dish with nonstick spray.
- Combine the chopped chicken, 1 cup of the Monterey Jack, the green enchilada sauce and the sliced green onions, reserving 2 tablespoons of onion for garnish.
- Put half the tortilla chips in the dish. Add the drained pinto beans and 1 cup of Monterey Jack, then pour one can of red enchilada sauce over them.
- Spread the chicken mixture evenly over the first layer. Add the remaining chips, pour on the second can of red enchilada sauce and top with the remaining cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Check that the center reaches 165°F with a food thermometer.
- Top with the reserved 2 tablespoons of sliced green onions.
Notes
The chips can be crushed or left whole. Each layer of chips gets one can of red enchilada sauce; the green sauce goes into the chicken.
Nutrition
Serving: 1servingCalories: 664kcalCarbohydrates: 47.8gProtein: 38.8gFat: 35.7gSodium: 1307mgFiber: 5.9gSugar: 3.1g
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