Crunchy Chicken Casserole
This Mexican Crunchy Chicken Casserole is filled with layers of chicken, tortilla chips and a creamy sauce making this a one pot wonder!
Servings: 8 servings
- 3 cups shredded chicken
- 8 ounces cream cheese softened
- 16 ounces salsa verde
- 8 ounces diced green chiles drained
- 1/2 cup finely chopped sweet onion
- 3 cloves garlic minced
- 1 teaspoon cumin
- 8 cups tortilla chips broken if needed
- 2 cups shredded cheddar cheese
In a large bowl stir together cream cheese and salsa verde until combined. Stir in chicken, green chiles, onion, cilantro, garlic and cumin.
Layer 1/4 of the tortilla chips in the bottom. Top with 1/3 of the chicken mixture and 1/2 cup cheese. Repeat layers twice.
Cook on low for 3 hours or high for 1 1/2 hours.
Once cooked top with remaining chips and cheese. Let stand for 5 minutes until cheese is melted.
Top with avocado and sour cream. (Optional)
Calories: 899kcal | Carbohydrates: 83g | Protein: 31g | Fat: 50g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1312mg | Potassium: 602mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1082IU | Vitamin C: 13mg | Calcium: 454mg | Iron: 4mg