Introduction
Get ready to fall in love with the ultimate crowd-pleasing comfort food that brings all the bold, cheesy flavors of loaded nachos straight to your dinner table. This Chicken Nacho Casserole transforms the beloved game day snack into a hearty, satisfying meal that’s perfect for busy weeknights when you want something fun and delicious without the fuss. Packed with tender seasoned chicken, layers of crunchy tortilla chips, melted cheese, and all your favorite nacho toppings, this casserole delivers maximum flavor with minimal effort. It’s the kind of dish that makes everyone gather around the table with excitement—kids love the playful combination of textures and bold flavors, while adults appreciate how it satisfies those comfort food cravings. Whether you’re feeding a hungry family after a long day or hosting a casual dinner party, this easy-to-make casserole brings the party atmosphere right to your kitchen.
Table of Contents
Ingredients
For the Chicken Base:
- 2 lbs boneless, skinless chicken breasts (900g), diced
- 2 tablespoons olive oil
- 1 packet taco seasoning (1 oz)
- 1 can diced tomatoes, drained (14.5 oz/400g)
- 1 can black beans, drained and rinsed (15 oz/425g)
- 1 cup corn kernels (150g), fresh or frozen
- 1 can diced green chiles (4 oz/115g)
For the Layers:
- 6 cups tortilla chips (150g), divided
- 3 cups shredded Mexican cheese blend (300g)
- 1 cup shredded cheddar cheese (100g)
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
For Toppings:
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Additional sour cream for serving
- Salsa for serving
Step-by-Step Instructions
Step 1: Prepare the Chicken Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 5-6 minutes until no longer pink. Sprinkle taco seasoning over chicken and stir to coat evenly.
Step 2: Build the Base Add drained diced tomatoes, black beans, corn, and green chiles to the chicken. Stir well and cook for 3-4 minutes until heated through and flavors are combined. Remove from heat and let cool slightly.
Step 3: Prepare the Cheese Mixture In a small bowl, mix together sour cream and softened cream cheese until smooth. This creates a creamy layer that helps bind everything together.
Step 4: Assemble the First Layer Grease a 9×13-inch baking dish. Spread 4 cups of tortilla chips evenly across the bottom, breaking larger chips as needed to create an even layer. Top with half of the chicken mixture.
Step 5: Add Cheese and Cream Spread the sour cream mixture over the chicken layer, then sprinkle with half of the Mexican cheese blend and half of the cheddar cheese.
Step 6: Complete the Layers Add the remaining chicken mixture, then top with remaining 2 cups of tortilla chips. Finish with the remaining Mexican cheese and cheddar cheese.
Step 7: Bake to Perfection Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly, and edges are golden brown. Let rest for 5 minutes before serving.
Cooking Notes
For extra flavor, try using rotisserie chicken instead of cooking your own—just shred about 3 cups and mix with the taco seasoning and other ingredients. To prevent soggy chips, make sure your chicken mixture isn’t too wet before layering. If using frozen corn, thaw and drain well first.
Spice Level: Adjust heat by using mild or hot taco seasoning, and add more jalapeños or a diced chipotle pepper for extra kick.
Make-Ahead Option: Assemble the casserole up to the final cheese layer, cover, and refrigerate for up to 24 hours. Add the top layer of chips and cheese just before baking to maintain crunch.
Vegetarian Version: Replace chicken with additional black beans, pinto beans, or seasoned ground cauliflower for a plant-based option that’s equally satisfying.
FAQs
Q: Can I use different types of chips? A: Absolutely! Try using flavored tortilla chips like lime or spicy nacho for extra flavor, or mix in some crushed Doritos for a fun twist. Just avoid chips that are too thick, as they won’t layer well.
Q: How do I keep leftovers from getting soggy? A: Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes rather than the microwave to help restore some crispness to the chips.
Q: Can I freeze this casserole? A: It’s best enjoyed fresh, but you can freeze the assembled casserole before baking for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the cooking time.
Keto/Low-Carb Version
To make this keto-friendly, replace the tortilla chips with crushed pork rinds or baked cheese crisps. Substitute the black beans and corn with diced bell peppers and mushrooms to reduce carbs while maintaining bulk and flavor. Use full-fat sour cream and cream cheese, and add extra cheese for richness. Skip the tomatoes or use them sparingly as a garnish. This version will have approximately 6-8 net carbs per serving instead of the original 20-25, while keeping all the bold, satisfying flavors that make this dish so appealing.
Closing
This Chicken Nacho Casserole is the kind of recipe that turns ordinary weeknight dinners into something special and memorable. It’s incredibly versatile, endlessly customizable, and guaranteed to please even the pickiest eaters with its familiar, comforting flavors. The best part? It comes together quickly with ingredients you probably already have on hand, making it perfect for those nights when you want something delicious without spending hours in the kitchen. Add this winner to your regular meal rotation, and you’ll find yourself turning to it whenever you need a reliable crowd-pleaser that brings smiles to the dinner table.
