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Sunday, November 22, 2015

Chicken Nacho Casserole

This is football food...great for those game days.  Place your chips vertically instead of laying them flat, and more chips will end up with the yummy topping.


  • 2 tablespoons olive or vegetable oil
  • 1/4  onion, chopped
  • 2 large cloves garlic, chopped
  • 2 teaspoons  ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • Salt and pepper
  • Meat from 1 rotisserie or poached chicken, skin and bones removed, meat pulled in bite-sized pieces
  • 1/4 cup chicken stock
  • 3 tablespoons puréed or finely chopped chipotle in adobo(optional)
  • 1 bag yellow corn tortilla chips
  • 4 ounces yellow sharp cheddar, shredded (about 1 cup)
  • 8 ounces pepper jack or blue pepper jack cheese, shredded (about 1 1/2 cups) 
  • Heat oil in a saucepan.  Add the onion and garlic.  Saute for 5 minutes.  Mix in chicken, spices, and broth.  Cook another 5 minutes.  Place chips in a 13 x 9 casserole dish.  Spoon chicken mixture on top.   Top with cheeses.  Spoon salsa over top and bake at 375 for 10-15 minutes.  Serve with sour cream and jalapenos if desired.

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