Description
A hearty and flavorful casserole combining tender chicken, white beans, and zesty salsa verde, topped with crunchy corn chips and melted cheese.
Ingredients
Scale
- 1 tablespoon oil
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1 tablespoon taco seasoning
- 1 cup chicken broth
- 1 cup salsa verde
- 1 (4 ounce) can diced green chilies
- 2 (15 ounce) cans white beans, rinsed and drained
- 1/2 cup sour cream
- Salt and pepper to taste
- 3 cups corn chips
- 2 cups shredded cheese (cheddar and/or Monterey Jack)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a large skillet over medium heat.
- Add chicken and cook until browned, about 5 minutes.
- Add onion and garlic, sauté until softened.
- Stir in cumin and taco seasoning.
- Pour in chicken broth, salsa verde, and green chilies.
- Add white beans and simmer for 5 minutes.
- Remove from heat and mix in sour cream.
- Season with salt and pepper.
- Transfer mixture to a baking dish.
- Top with corn chips and shredded cheese.
- Bake for 15-20 minutes until cheese melts and bubbles.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice level with more or less taco seasoning.
- Serve with extra sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: white chili chicken, Frito casserole, easy dinner, Mexican casserole