Description
A quick, flavor-packed Chicken Nacho Bake with crisp tortilla chips, seasoned shredded chicken, melty cheese, and a vibrant mix of beans and corn. Baked to golden perfection with layers of salsa and jalapeños for a spicy kick. Ideal for busy dinners or casual parties, this one-tray wonder brings the joy of game-day favorites to your table in minutes.
Ingredients
2 boneless, skinless chicken breasts (1½ lbs)
1 large bag sturdy restaurant-style tortilla chips (6–8 cups)
1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
1 can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
½ cup salsa
¼ cup sliced jalapeños
Avocado slices or sour cream, for serving (optional)
Instructions
Preheat oven to 375°F (190°C)
Cook chicken breasts in a skillet over medium heat, 5–7 minutes per side until fully cooked (165°F)
Shred chicken using two forks and season with chili powder, onion powder, garlic powder, and salt
Layer tortilla chips evenly in a 9×13-inch baking dish
Spread seasoned chicken on top, followed by salsa and jalapeños
Sprinkle black beans, corn, and both cheeses evenly
Bake 20–25 minutes until cheese is golden and bubbly
Let cool for 5 minutes, then garnish with avocado or sour cream before serving
Notes
Use pre-cooked rotisserie chicken to save time (substitute 2½ cups cooked chicken for fresh breasts)
Choose baked-style tortilla chips for lighter results
Swap mozzarella with Monterey Jack for stronger flavor
For a spicier version, add diced fresh jalapeños to the chicken mixture
Can be served with tortilla strips on top for extra crunch
Leftovers keep in fridge for 3–4 days
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg