Tex-Mex Chicken Casserole
A cheesy and savory Tex-Mex casserole that is perfect for meals with family and friends.
Ingredients
- nacho cheese-flavored corn chips (283 grams)
- unsalted butter (14 grams)
- onion (1 small)
- diced tomatoes (410 grams)
- condensed cream of chicken soup (298 grams)
- cream of mushroom soup (298 grams)
- chopped green chiles (128 grams)
- milk (80 milliliters)
- sour cream (30 grams)
- chili powder (5 grams)
- ground cumin (5 grams)
- chopped cooked chicken (300 grams)
- shredded sharp Cheddar cheese (226 grams)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Spread corn chip crumbs over bottom of the baking dish; press crumbs into place.
- Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 6 to 7 minutes.
- Combine diced tomatoes, cream of chicken soup, cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Stir in chicken and onion to combine; pour over corn chips. Top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 480
- fat: 30 g
- sats: 11 g
- carbs: 31 g
- fibre: 2 g
- protein: 24 g
- salt: 1.209 g