Tex-Mex Chicken Casserole

This creamy, comforting Tex-Mex chicken casserole recipe with a nacho cheese-flavored corn chip crust is a version of the King Ranch chicken casserole.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 480 Calories

Ingredients

• 1 tablespoon butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 tablespoons sour cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1 small onion, finely chopped
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (4.5 ounce) can chopped green chiles
• 1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
• 0.33333334326744 cup milk
• 2.5 cups chopped cooked chicken

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Step 3

Spread corn chip crumbs over bottom of the baking dish; press crumbs into place.

Step 4

Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 6 to 7 minutes.

Step 5

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.