EASY Chicken Chip Bake
Chicken Chip Bake is an easy Tex-Mex casserole made with rotisserie chicken, tortilla chips, enchilada sauce, beans, and melted cheese. Perfect for busy weeknights and family dinners. Ready in about 45 minutes.
Ingredients
- 3½ cups chopped cooked rotisserie chicken
- 1 10-ounce can green enchilada sauce
- 16 ounces Monterey Jack cheese shredded, divided
- 4 green onions sliced, divided
- 1 tablespoon olive oil
- 14 ounces thick-cut homestyle tortilla chips
- 1 15-ounce can pinto beans, drained and rinsed
- 2 10-ounce cans red enchilada sauce, divided
- Chopped avocado
- Sour cream
- Pico de gallo
- Fresh cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped chicken, green enchilada sauce, 1 cup shredded Monterey Jack cheese, and most of the sliced green onions. Reserve about 2 tablespoons of green onions for garnish.
- Lightly coat the bottom of a deep 9×13-inch baking dish with olive oil.
- Arrange half of the tortilla chips in the dish.
- Evenly distribute the pinto beans over the chips.
- Sprinkle with 1 cup shredded cheese.
- Pour about ¾ cup of the red enchilada sauce over the layer.
- Spread the chicken mixture evenly over the casserole.
- Add the remaining tortilla chips on top.
- Pour the remaining red enchilada sauce evenly across the casserole.
- Finish with the remaining shredded cheese.
- Cover tightly with aluminum foil.
- Bake for 20 minutes.
- Remove the foil and continue baking for about 10 minutes until the cheese is golden, bubbly, and delicious.
- Serve the Chicken Chip Bake topped with avocado, sour cream, pico de gallo, cilantro, and the reserved green onions.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Add corn or diced bell peppers for extra vegetables.
- Serve with Mexican rice or a fresh green salad.
- Garnish just before serving for the best presentation.