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–+ servings

Chicken Chip Bake

This chicken chip bake is a tasty casserole of chicken, pinto beans, and plenty of red and green enchilada sauce, layered with thick-cut tortilla chips. It's on the table in about 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 660
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 3 1/2 cups cooked, chopped chicken from 1 rotisserie chicken
  • 1 10 ounce can green enchilada sauce
  • 16 ounces monterey jack cheese, divided
  • 4 Green onions, sliced, divided
  • 1 Tablespoon olive oil
  • 16 ounces thick cut homestyle tortilla chips
  • 1 15 ounce can pinto beans, drained and rinsed
  • 2 10 ounce cans red enchilada sauce, divided
  • Chopped avocado

Method
 

  1. Preheat the oven to 425 degrees F (220 degrees C). Stir chicken, green enchilada sauce, and 1 cup cheese together in a bowl. Reserve 2 tablespoons green onions for topping. Add remaining green onions to chicken mixture, and set aside.
  2. Drizzle oil in the bottom of a deep 9x13-inch baking dish. Add half the chips to the dish and top evenly with beans and 1 cup cheese. Pour 3/4 cup red enchilada sauce over the top.
  3. Spread chicken mixture evenly over the sauce and top with remaining chips. Pour remaining red enchilada sauce evenly over the casserole; top with remaining cheese. Cover with foil.
  4. Bake in the preheated oven for 20 minutes; uncover, and cook until browned and bubbly, about 10 minutes longer.
  5. Serve topped with desired toppings.

Nutrition

Calories: 660kcalCarbohydrates: 55gProtein: 28gFat: 38gSaturated Fat: 14gCholesterol: 75mgSodium: 1343mgFiber: 6gSugar: 4g

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