Green Chili Tortilla Chip Bake
Already a family favorite, and the surprise is that it’s based on tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish Chicken
- Cuisine: Mexican or Southwestern
Ingredients
- 4 chicken breasts, poached in seasoned water and roughly shredded into bite-sized pieces (about 4 to 6 cups)
- 6 cups (1 1/2 pounds) finely grated Colby Jack or Cheddar Jack cheese
- 22 to 23 ounces of thin Restaurant-style tortilla chips (more than 1 package; estimate by the size of the package)
- 1 large can (1 pound, 8 ounces) green enchilada sauce
- For serving, pico de gallo or taco sauce, finely chopped onion, red or white, sour cream, and cilantro
Instructions
Preheat the oven to 375 degrees F. (200°C) Spray a large baking dish liberally.
Note: spraying well helps with the crispy edges and keeps the melty cheese from sticking.
First, remove about 1/3 of a cup of the enchilada sauce and reserve it for the top.
Begin layering ingredients; you’ll assemble three layers, bake, remove from oven, then add a nacho topping with the remaining ingredients.
- Lay down a layer of tortilla chips, about a 1/4 of them, covering the bottom.
- Top with 1/3 of chicken
- Top with 1/4 of the cheese
- Drizzle with 1/3 of the enchilada sauce left in the can. Before the final drizzle, press down on the top of the casserole, compressing it a little into and even layer. Some of the chips will break, and that’s what you want.
When the third layer is finished, you should still have 1/4 of the cheese, 1/4 of the chips, and the reserved 1/3 cup of enchilada sauce. Set that aside for now.
Cover with foil and heat for 25 to 30 minutes until heated through, and the cheese is melted. It’s easy to check by placing a butter knife in the center and removing it. It should come out hot. If not, give it a few more minutes. Keep the oven on.
Arrange a final layer of tortillas over the top, top with the rest of the cheese, and lightly drizzle the reserved 1/3 cup of enchilada sauce over the casserole, aiming for just a bit here and there over the cheese. There will not be full coverage, and there shouldn’t be large amounts in any one area.
Place the casserole, uncovered, in the oven for several minutes to melt the cheese on top. If it’s not melting in five or six minutes, briefly increase the heat to about 450 degrees F., but watch very closely to prevent burning. (Save that foil to cover any leftovers in the casserole later, if you wish.)
Best served immediately; it will not cut or stay in neat squares. It will firm up as it cools.
Leftovers will be firm; the tortilla chips continue to absorb liquid. Best to reheat servings on a small plate or shallow bowl. Drizzle with about 3 tablespoons of water, cover tightly, and microwave 2 1/2 to 3 minutes until heated through and the water is absorbed. If needed, add a bit more water and/or place back in the microwave for about 30 seconds longer.