Crunchy Nacho Cheese Chicken Casserole
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 oz sour cream
1 (14.5oz) can diced tomatoes
2 (10 oz) cans cream of chicken soup
2 (4.5 oz) cans chopped green chilies, drained
1/2 teaspoon pepper
1 (13 oz) bag nacho cheese-flavored tortilla chips (such as Doritos), crushed and divided
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
Garnish: fresh cilantro, sliced jalapeños
1. Preheat oven to 350℉. Grease a 4 quart baking dish.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes, stirring frequently. Add chicken, and cook for 6 to 8 minutes, or until cooked through. Remove from heat, and stir in sour cream, tomatoes, soup, chilies, and pepper.
3. Spread one-third of crushed chips in bottom of prepared dish. Top with one-third of chicken mixture. Repeat layers twice. Top evenly with cheeses. Cover and bake for 30 to 40 minutes, or until hot and bubbly. Garnish with cilantro and jalapeños, if desired.
Nacho Casserole | Delish
Turn your favorite snack into a cheesy skillet meal.
DIRECTIONS
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large oven-proof skillet over medium heat. Sauté the onion, stirring occasionally, until it begins to soften. Add beef, using a wooden spoon to break up the meat, and sauté until the meat is cooked through. Drain the fat and return the pan to the stove.
3. Stir in 2 tablespoons flour, and cook 1 minute. Add tomato paste and stir to combine. Add chicken stock, tomato sauce, and spices. Season with salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat to low and let simmer for 5 to 10 minutes. Stir in cooked rice, 1/2 cup cheddar cheese, Monterey Jack, and sour cream. Stir in more salt, pepper or spices if necessary, to taste. Cover with crushed tortilla chips. Bake until top is golden brown, about 15 to 20 minutes.
4. Meanwhile, make nacho cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in remaining flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir in remaining 2 cups of cheese, whisking constantly until sauce is smooth. Season to taste with salt and pepper.
5. Pour the cheese sauce over the cooked chips when the casserole comes out of the oven. Garnish with green onions and drizzle with hot sauce.
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 lb. ground beef
4 tbsp. Flour, divided
2 tbsp. tomato paste
1 3/4 c. chicken stock
1 (15-oz.) can tomato sauce
1 tbsp. chili powder
1 tsp. cumin
1/4 tsp. paprika
kosher salt
Freshly ground black pepper
3 c. cooked white rice
2 1/2 c. shredded cheddar, divided
1/2 c. Shredded Monterey Jack
1/4 c. sour cream
1 c. crushed tortilla chips
2 tbsp. butter
1 c. milk
1/4 c. Thinly sliced green onions
Hot sauce, for serving
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Dorito Chicken Casserole
This Dorito Chicken Casserole was a huge hit with my family. A creamy chicken base topped with Dorito chips then baked.
You can find the full recipe with instructions and measurements and print it all out on my website:
RECIPE:
2 cups chicken breast (cooked and shredded)
21 oz cream of chicken soup (2 cans)
1 cup sour cream
10 oz Rotel (drained)
16 oz corn (drained)
2 cups Colby jack cheese (shredded)
10 oz Dorito chips (crushed)
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