Sometimes, what you need is something rich and simple that will astound your tastebuds. The Tex-Mex-Chick Casserole is exactly that, to everyone’s delight! A layer of crunchy, cheese-flavored tortilla chips forms the base to a creamy, indulgent mixture of juicy chicken, savory sautéed onions, and spicy chiles: it’s all the Tex-Mex classics in one dish! Topped with a melted layer of sharp cheese, Tex-Mex-Chick Casserole requires a little time to make but it takes no time at all to love!
Ingredients
- 1 (10-ounce) bag nacho-cheese flavored corn chips, crushed
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (4.5-ounce) can chopped green chiles
- 1/3 cup milk
- 2 tablespoons sour cream
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 1/2 cups chicken, chopped and cooked
- 1 (8-ounce) package shredded sharp cheddar cheese
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –Spread the crushed corn chips over the bottom of the baking dish, pressing them gently down.
Step 4 –Melt the butter in a large skillet over medium-high heat.
Step 5 –Add the onion to the melted butter, cooking and stirring until tender, about 6-7 minutes.
Step 6 –In a large bowl, stir the tomatoes, the cream of chicken soup, the cream of mushroom soup, the green chiles, the milk, the sour cream, the chili powder, and the cumin together.
Step 7 –Add the chicken and the butter-cooked onion to the soup mixture, stirring to combine.
Step 8 –Pour the soup mixture over the corn chips.
Step 9 –Top with the cheddar cheese.
Step 10 –Bake until bubbly and the cheese is melted, about 55-60 minutes.
Step 11 –Let stand for 10 minutes before serving.
