Chicken Nacho Casserole
A Mexican chicken nacho casserole means everything you love about Mexican cooking combined in one casserole. With juicy chicken, a delicious dollop of sour cream, Mexican Herbs, and this is all topped with Nachos and melted cheese. This recipe is delicious on the weekend and easy enough to prepare during weekdays.
Ingredients
Chicken Nacho Casserole
- 2 tablespoons oil
- 1 onion sliced finely
- 2 cloves garlic squeezed
- 1 teaspoon paprika powder
- 1 teaspoon salt
- ¼ teaspoon chili powder
- ½ teaspoon ground nutmeg
- 1 pound chicken breast Cut into 1 x 1-inch cubes (2 x 2 cm)
- 28 ounce diced tomatoes
- ½ pound green beans
- ½ cup sour cream
- ½ pound tortilla chips
- 5 oz. grated cheese Gouda, Gruyère
Halloween style
- 2 tortilla wraps
Ingredients you need per step are listed below the step in Italic
Instructions
Chicken Nacho Casserole
- Preheat the oven to
430 °F or 
390 °F - Add oil to a skillet and fry the onion about three minutes on low medium, until they're translucent.2 tablespoons oil, 1 onion
- Add the garlic and bake for another minute.2 cloves garlic
- Mix the spices and sprinkle them on the chicken.1 teaspoon paprika powder, 1 teaspoon salt, ¼ teaspoon chili powder, ½ teaspoon ground nutmeg, 1 pound chicken breast
- Add the chicken to the skillet and fry until done and golden brown (about five minutes)
- Put the vegetables in the pan (tomatoes, green beans) and stir-fry for four minutes.28 ounce diced tomatoes, ½ pound green beans
- Put the contents of the pan in the casserole dish
- Spread the sour cream over the chicken vegetable mixture.½ cup sour cream
- Lay the nacho chips on top.½ pound tortilla chips
- Sprinkle with the grated cheese.5 oz. grated cheese
- Bake in the oven for 20 minutes.
- Serve with rice and a nice salad.
Halloween Style
- Slice the tortillas. Use a cutter or cut them into small triangles.2 tortilla wraps
- Place the tortilla chips on the nachos and sprinkle with the grated cheese. Bake in the oven for 20 minutes.
NOTES
1. Nacho chips: Use nacho chips (or tortilla chips) with a cheese flavor for even more taste.
2. Spices: Because you mix your own spices (garlic, onion, cumin, chili, and paprika powder), you can decide how flavorful the end result will be. This is a spice blend very suitable when children are at the table. But if you want to, you can spice it up by doubling the chili powder.
3. Substitutions
- Chicken breast: Besides the chicken, this casserole is also very delicious when prepared with ground beef. And if you want to go vegetarian, you can use tofu.
- Green beans: You can substitute the green beans with a white and black bean mixture. And corn is also a great replacement for green beans.
- Diced tomatoes: Use fresh tomatoes instead, but I recommend only doing that when they're in season (others they're most of the time too watery). Peeled tomatoes are a great replacement, but cut them before adding, otherwise they don't mix well with the sauce.
- Sour cream: You can opt for a light version if you want a skinny version of this casserole. Or you can substitute the cream with crème fraîche.
- Refrigerator: You can make this casserole in advance. Bake the chicken and veggies. Put in the casserole and let it cool down quickly. Store, covered with foil, in the refrigerator for up to two days. Add the nacho cheese, tortilla, and grated cheese topping just before serving.
- When this casserole is baked, you can't store it.
Nutrition
Calories: 776kcal | Carbohydrates: 63g | Protein: 41g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 1286mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1484IU | Vitamin C: 30mg | Iron: 5mg
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