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Crunchy Chicken Tortilla Chip Bake
Rachel Kim

Crunchy Chicken Tortilla Chip Bake

This chicken version uses thick tortilla chips as a crunchy top and bottom around a creamy salsa filling. The chips under the chicken soften enough to cut while those added after baking stay crisp. Choose sturdy restaurant-style chips; thin chips disappear into crumbs before the pan reaches the table.
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Prep Time 18 minutes
Cook Time 25 minutes
Total Time 43 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 5 cups sturdy tortilla chips divided
  • 4 cups shredded cooked chicken
  • 1 cup thick tomato salsa
  • 1 cup sour cream
  • 1 can 15 oz black beans, rinsed and drained
  • 2 cans 4 oz each diced green chiles, drained
  • 3 cups shredded Monterey Jack divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Spread 3 cups chips over the bottom of the dish.
  3. Combine the chicken, salsa, sour cream, beans, chiles and 1 1/2 cups Monterey Jack and spoon it over the chips.
  4. Add the remaining cheese and bake for 20 to 22 minutes until the filling reaches 165°F.
  5. Scatter the remaining chips over the hot casserole and bake for 2 minutes.
  6. Serve promptly without a long rest.