White Chili Chicken Frito Casserole
A hearty casserole with chicken, white beans, and corn chips, flavored with salsa verde and taco seasoning.
Ingredients
For the Casserole
- 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 can diced green chilies 4 ounce
- 2 cans white beans 15 ounce, rinsed and drained
- ½ cup sour cream
- salt and pepper to taste
For Topping
- 3 cups corn chips
- 2 cups cheese cheddar and/or monterey jack, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
- Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in the cumin and taco seasoning, then add the chicken broth, salsa verde, green chilies, and white beans. Bring to a simmer.
- Remove from heat and stir in the sour cream. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish. Top with corn chips and shredded cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, about 15-20 minutes.
Notes
Serve hot with additional sour cream and chopped cilantro if desired.