| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter, plus more for the dish
- 1 bunch scallions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups salsa verde
- 3 cups cubed rotisserie chicken, skin removed
- 1 15-ounce can white beans, drained and rinsed
- 1 cup fresh cilantro, plus more for topping
- 1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)
- 2 cups shredded mild cheddar cheese (about 8 ounces)
Instructions
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
- Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 803 |
| Total Fat | 52 g |
| Saturated Fat | 23 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 145 mg |
| Sodium | 1239 mg |
| Serving Size | 1 of 6 servings |
| Calories | 803 |
| Total Fat | 52 g |
| Saturated Fat | 23 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 145 mg |
| Sodium | 1239 mg |
Reviews
This was just okay. Probably won’t make it again or will use the recipe as a starting point for something more to my liking.
This was okay. Nothing to write home about. It definitely needed some love and some freshness. I would have preferred it with my shredded salsa chicken rather than cubed. Also, I added fresh chopped tomatoes on top with the cilantro after it came out of the oven, and I’m so glad I did. My husband agreed that it needed it. I doubt I’ll make this again.
My family loved it. I added a middle layer of Monterey Jack cheese, added jalapenos and ancho chili powder.
Giving this 4 stars only because I modified it based on what I had on hand. 6 stars and no leftovers with modifications! They were sneaking the mix with the Tostitos scoops before I could even assemble so, if you dice the chicken smaller and add the cheese to the mix it would make a great, and quickly disappearing dip! 50 points for Ravenclaw!
I used a small onion instead of scallions
Added 1 large poblano, diced
Swapped black beans for white
Used 1/2 tsp hot paprika instead of cayenne
Added tsp ancho chili powder
Used 1/2 C sharp white cheddar, 1/2 c mozzarella, 1 c yellow cheddar – all shredded.
Topped with crispy jalapeños salad toppers
Used partially crushed ‘scoops’ so they would stay a bit crispy – which they did and everyone loved that extra crunch element
Reminded me of my aunt’s Mexican Chicken Casserole from the 80’s (which I loved, but this is even better – shhhhh)
This was okay, but I would not make again. Just so-so.
I’ve made this several times . Husband and I both love it. I’ve never used cilantro, because it’s not something I have on hand normally. I’ve made it with scallions and subbed with yellow onion, without noticing a difference.
It was good and just the right amount of spicy. I doubled the amounts and it filled a 9″x13″ pan.
Very good dish! Followed recipe to the letter. Only thing I will do differently next time is increase liquids (2 cups chicken broth and 1-1/2 cups cream). As written, it was just a bit on the dry side. Also added crispy jalapeño chips after dishing up. These can be found in either produce section or where you buy croutons in your grocery store!
Much better the second day – spices blend. Subbed regular salsa, added black beans and corn. It’s a “make again” – and this time I’ll buy cilantro!
This took me an hour to put together! Most time consuming: cutting up chicken, weighing out chips and cheese, chopping veg. It also uses a LOT of measuring cups/bowls, especially since I measured & weighed out everything before I started any cooking. Tastes really good!