SUPER EASY CHICKEN NACHO CASSEROLE is our favorite Mexican weeknight meal!
Throw it together, bake, and enjoy this cheesy, spicy, delicious, EASY Tex Mex meal in just minutes!
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 (1 ounce) packet Old El Paso Taco Seasoning
- 1 cup cream of chicken soup ***
- 1 cup cheddar cheese soup (from a can) ***
- 1 (10 ounce) can Rotel tomatoes
- 1 (4.5 ounce) can Old El Paso chopped green chiles
- 16 ounces Mexican blend cheese, divided
- 1 (15 ounce) can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 6 cups tortilla chips, lightly crushed and divided
- *** (since this recipe calls for half cans...you should just double the recipe and make two casseroles! You won't regret it)
Instructions
- Preheat oven to 350F
- Heat a large skillet over medium/high heat.
- In a large bowl, toss the cubed chicken in olive oil, taco seasoning, and salt and pepper to taste.
- Toss the coated cubed chicken into the skillet and cook for approximately 7-10 minutes, or until fully cooked through. Make sure to flip chicken as it cooks. Set aside.
- In another large bowl, stir together the soups, tomatoes, chiles, beans, cilantro, and ¾ of the Mexican blend cheese. Stir in the cooked chicken.
- Start by placing 1/3 of the crushed chips in the bottom of your casserole dish. Then top with ½ of the chicken mixture.
- Top with another layer of chips and then the rest of the chicken mixture. Put your last layer of chips on top and then cover with the remaining cheese.
- Bake uncovered for 20-25 minutes or until hot, bubbly, and melty.
- Enjoy!
Комментариев нет:
Отправить комментарий