Description
This Chicken Chip Bake is a flavorful and comforting casserole combining tender rotisserie chicken, pinto beans, and layers of thick-cut tortilla chips, all smothered in vibrant red and green enchilada sauces and melted Monterey Jack cheese. Ready in just 45 minutes, it’s a perfect family-friendly meal full of Tex-Mex goodness.
Ingredients
Chicken Mixture
- 3 1/2 cups chopped cooked rotisserie chicken
- 1 (10 ounce) can green enchilada sauce
- 1 cup Monterey Jack cheese, shredded (from 16 ounces)
- 3 green onions, sliced (reserve 2 tablespoons for topping)
Base Layer
- 1 tablespoon olive oil
- 14 ounces thick-cut homestyle tortilla chips
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup Monterey Jack cheese, shredded
- 3/4 cup red enchilada sauce (from 2 cans, 10 ounces each)
Top Layer and Toppings
- Remaining tortilla chips (approximately half of 14 ounces)
- Remaining 1 cup Monterey Jack cheese, shredded
- Remaining red enchilada sauce (about 1 1/4 cups)
- 2 tablespoons green onions, sliced (reserved from above)
- Chopped avocado (optional)
- Sour cream (optional)
- Pico de gallo (optional)
- Cilantro (optional)
Instructions
- Preheat oven: Set your oven to 425 degrees F (220 degrees C) to make sure it’s hot enough to bake the casserole evenly and create a bubbly, browned top.
- Prepare chicken mixture: In a large bowl, combine the chopped rotisserie chicken, the entire green enchilada sauce can, 1 cup of shredded Monterey Jack cheese, and all sliced green onions except for 2 tablespoons reserved for garnish. Mix well and set aside.
- Prepare baking dish: Drizzle 1 tablespoon olive oil into the bottom of a deep 9×13-inch baking dish, spreading it evenly to prevent sticking and add flavor.
- Add base layers: Place half of the thick-cut tortilla chips evenly in the dish. Layer the drained pinto beans over the chips, then sprinkle 1 cup shredded Monterey Jack cheese evenly over the beans. Pour 3/4 cup of red enchilada sauce uniformly on top of the cheese layer.
- Assemble chicken layer and top layers: Spread the prepared chicken mixture evenly over the enchilada sauce. Then add the remaining tortilla chips as the next layer on top of the chicken mixture. Pour the remaining red enchilada sauce evenly over these chips, and top with the remaining shredded Monterey Jack cheese.
- Cover and bake: Cover the baking dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 20 minutes to meld flavors and heat through.
- Uncover and brown: Remove the foil carefully and continue baking uncovered for about 10 more minutes until the cheese is bubbly and lightly browned.
- Serve and garnish: Once baked, sprinkle the reserved 2 tablespoons of green onions on top and serve the bake with optional toppings such as chopped avocado, sour cream, pico de gallo, and cilantro for added freshness and flavor.
Notes
- Using rotisserie chicken speeds up prep time and adds great flavor.
- The thick-cut tortilla chips provide a hearty texture that holds up well during baking.
- You can customize the toppings with your favorites or omit any for dietary preferences.
- Ensure to drain and rinse the pinto beans to prevent excess moisture in the bake.
- Covering with foil during initial baking helps keep the casserole moist before crisping the top layer.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
