Chicken Nacho Casserole

Servings: 6-8



  • 1 Rotisserie Chicken, Skinned and Shredded
  • 2 Tomatoes, small-diced
  • 1 15 oz Can Black Beans, drained
  • 2 Cups Green or Red Salsa (Divided)
  • 1 TBSP Texy-Mexy Seasoning Blend
  • 1 Bag of Tortilla Chips, about 12 ounces
  • * 2 Cups Queso, divided
  • 1 TBSP Fresh Cilantro, minced
Chicken Nacho Casserole

Notes* You may purchase 16 oz of your favorite queso and heat according to instructions or you can grab our easy, homemade recipe right here. Optional: You may add sour cream and avocado as toppings.


Step 1:

Preheat oven to 400 degrees F.

Step 2:

In a large bowl, toss together chicken, tomatoes, black beans, 1 cup of Salsa and 1 TBSP Texy-Mexy Seasoning Blend.

Step 3:

Place one layer of tortilla chips in a 9x13 casserole dish.

Step 4:

Top with 1⁄2 of chicken mixture and 1 cup of queso.

Step 5:

Top with another layer of tortilla chips, remaining chicken mixture and 1 cup queso.

Step 6:

Cover the dish with aluminum foil and bake for 25-30 minutes or until nachos are heated throughout and bubbly on top.

Step 7:

Heat up remaining salsa for about 30 seconds in microwave and pour over nachos before serving.

Step 8:

Use a spatula to cut out “squares” and serve. Top with avocado and sour cream if desired.