Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the shredded chicken, diced Hatch green chilies, sour cream, cream of chicken soup, cheddar cheese, corn, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
- Step 3: Spray or butter your 9x13 inch baking dish to prevent sticking. Spread half of the crushed tortilla chips evenly on the bottom of the dish.
- Step 4: Pour the chicken mixture over the layer of tortilla chips and spread it evenly.
- Step 5: Sprinkle the remaining crushed tortilla chips on top of the casserole.
- Step 6: Bake for 25-30 minutes until bubbly and golden brown on top.
- Step 7: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.
- Step 8: Serve warm and enjoy!
Notes
This casserole can be prepared ahead of time and stored in the fridge. It also freezes well for up to 3 months.
