Tortilla Chip Casserole retains all the full-flavor of this popular chicken comfort dish but with lighter ingredients.
1 tablespoon canola oil
1/2 cup chopped onion
1 tablespoon minced fresh garlic
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1/2 cup unsalted chicken stock
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces 1/3-less-fat cream cheese
1 cup organic canned black beans, rinsed and drained
3 cups chopped cooked chicken breast
4 ounces baked tortilla chips, crushed
1 roasted red bell pepper, chopped
8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
2 tablespoons chopped green onions
How to Make It
Preheat oven to 350°.
Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.
If you like wild rice, try Chicken and Wild Rice Casserole: Prepare Tortilla Chip Casserole through step 2, omitting milk, cumin, and coriander from sauce, and increasing onion to 1 cup and stock to 1 1/2 cups. Cook 2 slices chopped bacon in a skillet over medium heat. Remove bacon. Add 1 (8-ounce) container sliced button mushrooms to drippings in pan; cook 5 minutes. Add 2 teaspoons canola oil to pan; swirl to coat. Add 1 cup chopped leek, 1/2 cup chopped celery, and 1/2 cup chopped carrot; cook 5 minutes, stirring occasionally. Stir in 1/4 cup dry sherry; bring to a boil. Cook 3 minutes or until liquid evaporates. Add leek mixture, 4 cups chopped cooked chicken breast, 3 cups cooked brown and wild rice blend, 1/3 cup chopped fresh flat-leaf parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss 1 1/4 cups fresh breadcrumbs with 2 tablespoons melted butter; sprinkle over casserole. Bake at 350° for 25 minutes. Serves 6 Calories 475; Fat 9g (sat 6g); Sodium 535mg
If you like poppy seeds try Poppy Seed Chicken: Prepare Tortilla Chip Casserole through step 2, omitting milk, cream cheese, cumin, and coriander from sauce. Add 1/4 cup finely chopped celery to the pan with the onion. Increase the chicken stock to 1 cup, and combine it with 1/2 cup half-and-half for the sauce. Remove from heat, and stir in 2 cups chopped cooked chicken breast, 1 tablespoon chopped fresh flat-leaf parsley, 1 1/2 teaspoons poppy seeds, 1 teaspoon Worcestershire sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Scrape the mixture into an 11 x 7-inch glass or ceramic baking dish. Combine 1 cup fresh breadcrumbs, 1/4 cup sliced almonds, and 2 tablespoons melted butter in a bowl, and toss to combine. Sprinkle breadcrumb mixture over top of casserole, and bake at 350° for 30 minutes. Serves 6 Calories 235; Fat 7g (sat 8g); Sodium 288mg
Delicious! I have made this several times to use up leftover chicken or turkey. I also use the whole can of beans. Not sure what some have done to make it soupy. I refrigerate leftovers and then slice it to take it to work for lunch I like things spicy so I serve it with pepper sauce. Yum
One of my family's favorite. Don't know when to stop eating it!! I used the whole 10oz can of beans and used whole milk because that's all I had at the time. Sauce was creamy and the flavor was a good blend of spices not too much. I like Saratcha (sp) hot sauce on it ....yumm
I liked how the sauce went together but it was bland and boring. I added some Siracha to spice it up a bit, but then it look unappetizing. The finished product was too soupy for our tastes. I won't make this again.
This was excellent - creamy, filling, and tasty. I made as is except used the whole can of black beans and the chile sauce was 10 oz, not 8. Also, I forget the roasted peper so I sauted some red peper in with the onion mix, and sprinkled chopped fresh pepper in place of the roasted in the layer. As previously suggested, i shredded the chicken and used the whole store bought chicken. The peper added a nice texture to the casserole. I would probably add extra seasoning as I love spicier foods. I served it with steamed green beans - yummy!
We just ate this casserole for dinner this evening and everyone LOVED it. We all have dairy sensitivities so we switched the cream cheese for soy cream cheese, 2% milk for almond milk, and we used goat cheeses. Delicious. I would serve this for company as well as family.
For a casserole, this is exceptional. Use a medium or hot green enchilada sauce for more kick. No Time to roast peppers? Sauté in olive oil until tender for a similar effect. A little homemade guacamole on the side completes this dish!
I always tend to change things up, I just roasted New Mexico hatch chili instead of the canned enchilada sauce. I try to use fresh ingredients, I also boiled my own black beans instead of using canned beans. It came out great, I like things to be on the spicy side and the hatch did the trick! The only thing is hatch is only available for a very short time around October, I tend to buy two boxes of the fresh and roast and freeze myself. That way I have hatch available all year long!
Gosh, I thought this was just mediocre. It doesn't cut nicely - so you basically just scoop out a pile of goo onto the plate. It was ok, but I think I'd rather make tacos or burritos or enchiladas than make this.
We followed the basic recipe, but used the whole can of black beans, including them on each layer. We also used two roasted red peppers. It turned out great. Our kids wanted more cheese, but otherwise loved it.
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