Description
A scrumptious and hearty Tex-Mex casserole layered with tender chicken, zesty spices, and crunchy tortilla chips, perfect for family dinners or casual gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups sturdy tortilla chips
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup low-sodium chicken broth
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking dish.
- In a skillet over medium heat, add olive oil, then sauté the diced onion and bell pepper until soft and fragrant, about 5 minutes.
- Add cubed chicken, seasoning it with salt, pepper, cumin, and chili powder. Cook until the chicken is no longer pink, about 10 minutes.
- Stir in black beans and fire-roasted diced tomatoes, simmer for about 5 minutes.
- In the greased baking dish, layer half of the tortilla chips, half of the chicken mixture, and half of the shredded cheese. Repeat the layers.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until golden brown and bubbly.
- Let it cool for a few minutes, then serve hot with a dollop of sour cream on top.
Notes
Can be made ahead and stored in the refrigerator. For extra crunch, consider pre-baking the tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg