Summer is a great time for quick recipes, so why not give this Mexican chicken casserole with tortilla chips a try? It’s a great way to revamp grilled chicken breasts!
Hey everyone! It’s The Cookie Writer here again with a delicious and fulfilling recipe that utilizes leftovers (much like my leftover ham pizza recipe!) We are big Mexican cuisine fans, and I knew there would come a time when I created a recipe that featured tortilla chips for dinner. My husband LOVES tortilla chips, and while I enjoy nachos and such, I do not eat them nearly as often as he does. Today’s Mexican chicken casserole with tortilla chips is all about him! Layers of cheesy goodness, leftover chicken, and of course, tortilla chips.
There are a couple of things to think about when it comes to this Mexican chicken casserole. Your leftover chicken can come from anywhere: Think grilled chicken, roasted chicken, etc. It doesn’t even have to be chicken breasts! Any cut will do. Secondly, you don’t technically have to use leftover chicken. Just bake some chicken in the oven until fully cooked and follow the rest of the instructions accordingly. Since I have been making a ton of chicken recipes lately (check out my BBQ whole chicken with rhubarb BBQ sauce), we tend to have a lot of extra chicken hanging around. I have no complaints about revisiting this recipe the next time we have leftovers!
A smaller casserole dish is better here so that all the chips can be completely covered in cheese and sauce. However, you don’t want to go too small or you will have a hard time fitting all those ingredients in there! (I used a 1-1/2 quart dish, but 2 quart would have been better.) Additionally, this casserole with tortilla chips can be easily customized to suit your family’s needs and wants (so if you don’t like mushrooms, don’t add them)! 🙂
Love this Mexican chicken casserole with tortilla chips?! Try some of these recipes on for size: