Fall is a busy time – kids are back in school and schedules get hectic. This recipe is great because you can make it ahead and warm it up when you are ready to eat. Serve it with a salad and a side of guacamole or sliced avocados and your meal is complete. Great to serve at team dinners, fall potlucks, or Monday night football parties.
Chicken Tortilla Chip Casserole
2 tablespoons unsalted butter (plus more for baking dish)
1 bunch green onions chopped
1 cup yellow onion chopped
2 cloves garlic chopped
2 tablespoons flour
1/2 teaspoon dried oregano or 1 teaspoon fresh chopped
1 teaspoon kosher salt
2 teaspoons black pepper
1/1/2 cups chicken broth
1 cup heavy cream1/1/2 cups salsa mild or hot (I like salsa verde but regular works too)
3 cups cubed or shredded rotisserie chicken skin removed
1 15 ounce can white beans drained
1 cup fresh cilantro chopped plus another handful for topping
1 8 once bag of tortilla chips coarsely crushed (about 4 cups)
3 cups shredded cheddar or jack cheese or combination of both
Preheat oven to 400. Butter a 3 quart baking dish. Melt butter in a large pot over medium heat, add onions and garlic and cook until softened about 2-3 minutes. Sprinkle in flour and oregano salt and pepper, add chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened 2-3 minutes add salsa and remove from heat. Stir in chicken, beans and 1 cup chopped cilantro.
Spread 1/3 of the crushed chips on the bottom of greased baking dish, top with half of the chicken mixture. Spread another 1/3 layer of tortilla chips on top and sprinkle with half of the cheese. Top with remaining chicken mixture, tortilla chips and cheese in that order. Cover and bake for 30 minutes. Uncover and bake another 10 minutes until cheese is bubbling. Sprinkle with remaining cilantro.
If you are making this ahead of time bake for the 30 minutes covered, when serving warm up in the oven covered for 10-15 minutes and then remove foil and cook for another 10 minutes until cheese is bubbling.