If you have some extra chips leftover from your Superbowl party this easy peasy chicken tortilla casserole is a great way to use them up. My husband especially loved this recipe and wanted to know when I’d be making it again. 😉
Ingredients
1 1/2 cups crumbled tortilla chips
2 cups cooked chicken, shredded
1 can {15 ounces} corn
1 can {15 ounces} black beans, drained and rinsed
1 cup chopped green or red peppers
3/4 cup salsa
1/2 cup black olives, pitted and chopped
1 cup cheddar cheese, shredded
Directions
Preheat oven to 350 degrees.
Grease an 9×9 baking dish {I used butter} and add 3/4 cup crushed tortilla chips. Set aside. In a large bowl mix together the chicken, corn, black beans, peppers, salsa, olives and 1/2 cup shredded cheese.
Pour half of the chicken mixture over the tortilla chips. Add a second layer of chips and pour the remaining chicken mixture over the chips. Top with 1/2 cup shredded cheese and bake at 350 degrees for 30 minutes.
Serve warm.
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Michelle says
Thanks! My recipe had cream of soup in it and this one doesn’t. This one looks much better
kris says
This looks like something different and yummy to bring to a pot luck! Thanks, Mavis!
Mavis Butterfield says
I hope you like it, we thought it was pretty awesome. 🙂
Missy DeClercq says
Made this tonight after reading your email today at work. Stopped at the grocery to pick up a broasted chicken. Will use the leftover chicken for chicken and noodles tomorrow. Back to this recipe…. My two guys LOVED it. They thought I was making an appetizer to take to work the next day. You would think I never cook for them. Anyway, easy and delicious. Thank you for adding a NEW and quick recipe to my menu.
Mavis Butterfield says
Hey I’m glad you liked it. Easiest dinner ever! 🙂