I was attempting to make a tasty salad that didn’t require dressing.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 tablespoon olive oil
- 2 pounds diced boneless chicken
- ½ cup chopped onion
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (7 ounce) can chopped green chile peppers
- 1 cup sour cream
- ¼ cup milk
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ teaspoon ground coriander (Optional)
- ½ teaspoon cayenne pepper (Optional)
- ½ teaspoon crushed red pepper flakes
- 1 (14.5 ounce) package tortilla chips, or as needed
- 3 cups shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Transfer 1/2 of the chicken mixture into a 9×13-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.
- Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 840 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |