Easy Monterey Chicken Casserole

Chicken twist on traditional nachos. It is very easy to change up spices per taste. This is a great way to use leftover rotisserie chicken. Serve with salsa or fresh tomatoes and lettuce if desired.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 521 Calories

Ingredients

• ¼ cup milk
• 1 cup sour cream
• 1 tablespoon olive oil
• ½ teaspoon crushed red pepper flakes
• ½ cup chopped onion
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ½ teaspoon cayenne pepper (Optional)
• 3 cups shredded Monterey Jack cheese
• 1 (7 ounce) can chopped green chile peppers
• 1 (10.5 ounce) can condensed cream of chicken soup
• 2 pounds diced boneless chicken
• ½ teaspoon ground coriander (Optional)
• 1 (14.5 ounce) package tortilla chips, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.

Step 3

Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.

Step 4

Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.