Hearty White Chili Chicken Frito Casserole

Hearty White Chili Chicken Frito Casserole is the kind of dinner that feels like it came from a clever pantry rescue mission. It has tender chicken, creamy white beans, tangy salsa verde, green chilies, sour cream, crunchy corn chips, and a generous layer of melted cheese baked together until warm and bubbling.

This casserole has all the cozy comfort of white chicken chili, but it comes with the fun texture of a baked dish. Instead of serving chili in a bowl, you get a creamy chicken and bean filling under salty Fritos and melty cheese.

It is exactly the kind of recipe that works on a busy night when you want something hearty but do not want to fuss over dinner. It comes together in about 45 minutes, which makes it realistic for weeknights, game nights, potlucks, or any random Tuesday that needs a little extra comfort.

The flavors are bold but still family-friendly. Salsa verde gives the casserole a tangy kick, cumin and taco seasoning add warmth, and sour cream makes the sauce creamy without making the dish complicated.

The topping is what makes it especially memorable. Corn chips bring crunch, cheese melts over the top, and the edges bake into that golden, bubbling casserole finish everyone wants to scoop first.

This is also a flexible recipe. You can use chicken breasts or thighs, white beans or another bean you already have, mild or spicy salsa verde, and a few different crunchy toppings if Fritos are not in the pantry.

Why You’ll Love This White Chili Chicken Frito Casserole

You will love this casserole because it turns simple ingredients into a complete comfort meal. It is creamy, cheesy, crunchy, savory, and filling, but still easy enough to make without a complicated cooking plan.

It is fast enough for a weeknight. From browning the chicken to baking the topping, the whole dish can be finished in under an hour.

It is also a smart pantry recipe. Canned white beans, salsa verde, diced green chilies, taco seasoning, chicken broth, and corn chips all come together in a way that tastes much bigger than the effort.

The sauce has that tangy-creamy flavor that makes white chili so comforting. Sour cream softens the spice, while salsa verde keeps the filling bright and flavorful.

The texture is another reason this casserole stands out. You get creamy beans and chicken underneath, then crisp corn chips and melted cheese on top.

It is a crowd-pleaser, too. This is the kind of dish people scoop generously at the table, then quietly go back for more.

What Makes This Casserole Taste Like White Chili

This recipe feels like white chili because of the combination of chicken, white beans, green chilies, cumin, taco seasoning, broth, salsa verde, and sour cream. These ingredients create a creamy, savory filling with a green chile flavor base.

The chicken gives the casserole its hearty protein. Browning it first adds flavor and helps the pieces hold their texture before baking.

White beans make the casserole creamy and satisfying. Great Northern or cannellini beans both work, and rinsing and draining them keeps the filling from becoming too salty or cloudy.

Salsa verde is one of the main flavor builders. It adds tang, brightness, and gentle heat depending on whether you choose mild or spicy.

The diced green chilies add more depth. They go into the skillet with their juices because that liquid carries flavor.

Sour cream is stirred in off the heat to keep the sauce smooth. It makes the filling creamy and gives the dish that white chili-style richness.

Recipe Details

• Recipe Name: Hearty White Chili Chicken Frito Casserole
• Recipe Style: Baked chicken and white bean casserole
• Total Time: About 45 minutes
• Oven Temperature: 375°F (190°C)
• Chicken Browning Time: About 5 to 7 minutes
• Onion and Garlic Cook Time: About 3 to 5 minutes
• Bake Time: 15 to 20 minutes
• Resting Time Before Serving: About 5 minutes
• Baking Dish: 9×13-inch baking dish, or a flexible similar size
• Refrigerator Storage: Up to 3 days
• Freezer Storage Before Baking: Up to 2 months
• Make-Ahead Option: Assemble without Fritos and cheese, refrigerate up to 24 hours, then add topping before baking
• Reheating: 350°F (175°C) oven for 15 to 20 minutes, or microwave in 1-minute bursts
• Best Toppings: Sour cream, chopped cilantro, green onions, and lime juice

Ingredients for White Chili Chicken Frito Casserole

This casserole uses everyday ingredients, but each one adds something important. The chicken and beans make it hearty, the salsa verde and chilies bring flavor, the sour cream makes it creamy, and the Fritos and cheese make the top irresistible.

For the Casserole

You need 1 tablespoon oil. Vegetable oil, canola oil, or whatever you have handy works here.

The oil helps brown the chicken and keeps it from sticking to the skillet. Bacon grease can also be used if you want a richer flavor.

You need 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Chicken thighs stay extra juicy, while chicken breasts work well too.

Cutting the chicken into small pieces helps it cook quickly. It also makes the finished casserole easier to scoop and serve.

You need 1 onion, diced. Yellow or white onion both work.

The onion softens in the skillet and builds the flavor base. It does not need to be fancy, just evenly diced.

You need 3 cloves garlic, chopped. The garlic can be chopped, smashed, or grated.

Garlic adds savory depth to the casserole. It becomes fragrant quickly once it hits the hot skillet.

You need 2 teaspoons ground cumin. Cumin adds warmth and gives the filling a cozy chili flavor.

It becomes especially fragrant when stirred into the chicken and onion mixture. That short moment in the skillet helps the spice wake up.

You need 1 tablespoon taco seasoning. Store-bought or homemade taco seasoning both work.

The taco seasoning adds a blend of flavors in one step. It makes the filling savory, warm, and well-seasoned.

You need 1 cup chicken broth. Low-sodium broth is helpful if you are watching the salt.

The broth loosens the skillet mixture and helps form the sauce. It also carries the spices through the beans and chicken.

You need 1 cup salsa verde. Jarred salsa verde works great, and you can choose mild or spicy.

Salsa verde gives the casserole its tangy green chile flavor. It is one of the ingredients that makes this dish taste bright instead of heavy.

You need 1 can (4 oz) diced green chilies. Do not drain them.

The chilies and their liquid add extra flavor. They blend right into the sauce as it simmers.

You need 2 cans (15 oz each) white beans, rinsed and drained. Great Northern or cannellini beans both work.

The beans give the casserole creamy texture and body. Rinsing and draining them keeps the filling clean and balanced.

You need 1/2 cup sour cream. Full-fat sour cream gives maximum creaminess, but light sour cream is fine too.

The sour cream is stirred in after the skillet comes off the heat. This helps prevent curdling and keeps the sauce smooth.

You need salt and pepper, to taste. Add them after the sauce is mixed so you can balance the seasoning.

The chicken broth, taco seasoning, salsa verde, cheese, and chips may all contain salt. Taste before adding too much.

For the Topping

You need 3 cups corn chips. Fritos are the classic choice for this casserole.

The scoop-style corn chips are fun, but regular corn chips work too. They create the crunchy topping that makes this dish different from regular white chili.

You need 2 cups shredded cheese. A mix of cheddar and Monterey Jack works well.

Pre-shredded cheese is fine if you want to save time. Freshly grated cheese melts smoother, but this recipe is meant to be easy and realistic.

Before You Start

Before cooking, cut the chicken into bite-sized pieces. This helps it brown quickly and finish cooking in the oven.

Dice the onion and chop the garlic. Once the chicken is in the skillet, the recipe moves quickly.

Rinse and drain the white beans. This step keeps the sauce from becoming too thick or starchy from the canning liquid.

Open the salsa verde and the diced green chilies. The green chilies should not be drained because their juices add flavor.

Have the sour cream ready, but do not add it while the skillet is still on direct heat. Removing the skillet first helps keep the sauce creamy.

Directions for Hearty White Chili Chicken Frito Casserole

Step 1: Preheat the Oven

Preheat your oven to 375°F, or 190°C. Let the oven heat while you cook the chicken and build the filling.

Starting with a fully heated oven helps the casserole bake evenly. It also helps the cheese melt and bubble within the 15 to 20 minute bake time.

Step 2: Prepare the Baking Dish

Set out a 9×13-inch baking dish. A similar size can work because the recipe is flexible.

You will transfer the hot chicken and bean mixture into this dish before adding the topping. Keeping it ready makes assembly smoother.

Step 3: Heat the Oil

Place a large skillet over medium-high heat and add 1 tablespoon oil. Let the oil warm before adding the chicken.

The chicken should sizzle when it touches the pan. That helps it brown instead of steam.

Step 4: Add the Chicken

Add the bite-sized chicken pieces to the skillet. Spread them out so they can brown evenly.

Do not worry about cooking the chicken all the way through at this stage. It will finish in the oven after the casserole is assembled.

Step 5: Brown the Chicken

Cook the chicken for about 5 to 7 minutes. Stir as needed until the pieces are nicely browned.

Browning adds flavor and gives the chicken better texture. The goal is color on the outside, not fully cooked, dry chicken.

Step 6: Add the Onion

Add the diced onion to the skillet with the chicken. Stir it into the browned chicken pieces.

The onion will soften and release flavor into the skillet. This helps build the base of the casserole filling.

Step 7: Add the Garlic

Add the chopped garlic to the skillet. Stir it in with the chicken and onion.

Garlic cooks quickly, so keep it moving. It should smell fragrant, not burned.

Step 8: Cook the Aromatics

Cook the onion and garlic with the chicken for about 3 to 5 minutes. The onion should become soft and translucent.

At this point, the skillet should smell savory and warm. This is the foundation for the white chili flavor.

Step 9: Add the Cumin

Sprinkle the ground cumin over the chicken mixture. Stir to coat the chicken, onion, and garlic evenly.

Cumin adds a cozy, earthy warmth. Stirring it into the hot skillet helps release its aroma.

Step 10: Add the Taco Seasoning

Add the taco seasoning and stir again. Make sure the seasoning touches the chicken and onion mixture before the liquids go in.

This helps the spices distribute evenly. It also prevents one area of the casserole from tasting heavily seasoned while another tastes plain.

Step 11: Pour in the Chicken Broth

Pour the chicken broth into the skillet. Stir while scraping up any flavorful bits from the bottom.

Those browned bits add depth to the sauce. The broth helps loosen everything and creates the base of the filling.

Step 12: Add the Salsa Verde

Stir in the salsa verde. Choose mild salsa verde for a gentler casserole or spicy salsa verde for more heat.

The salsa verde gives the sauce its tangy green flavor. It also helps make the casserole taste bright and lively.

Step 13: Add the Green Chilies

Add the can of diced green chilies, including the juices. Stir them into the sauce.

Do not drain the chilies. Their liquid adds flavor and helps the sauce come together.

Step 14: Add the White Beans

Stir in the rinsed and drained white beans. Make sure they are evenly distributed through the chicken mixture.

The beans add creaminess and make the casserole hearty. Great Northern or cannellini beans both work well.

Step 15: Bring the Mixture to a Gentle Simmer

Let the mixture come to a gentle simmer. Stir occasionally so the beans, chicken, broth, salsa verde, and seasonings blend together.

This simmering step helps the flavors start to mingle. The sauce should look flavorful and slightly thickened.

Step 16: Remove the Skillet From the Heat

Take the skillet off the heat before adding the sour cream. This helps prevent the sour cream from curdling.

The sauce should still be hot enough to blend the sour cream in smoothly. It just should not be actively boiling.

Step 17: Stir in the Sour Cream

Add the sour cream and stir until the sauce becomes creamy. The mixture should look thick, smooth, and well combined.

Do not worry if it seems slightly loose. The casserole will settle and thicken more as it bakes.

Step 18: Season With Salt and Pepper

Taste the filling and season with salt and pepper as needed. Add a little at a time.

Remember that the corn chips and cheese will add saltiness. It is better to season carefully than to overdo it.

Step 19: Transfer to the Baking Dish

Pour the chicken and bean mixture into the 9×13-inch baking dish. Spread it into an even layer.

An even layer helps the casserole bake consistently. It also gives the topping a flat surface to sit on.

Step 20: Add the Corn Chips

Sprinkle the corn chips over the top of the casserole. Press them gently into the filling.

Pressing lightly helps them stay in place. Do not bury them completely, because you want some crunch on top.

Step 21: Add the Shredded Cheese

Sprinkle the shredded cheese over the corn chips. Cover the top evenly.

A mix of cheddar and Monterey Jack gives both flavor and meltiness. Be generous because the cheese is part of what makes the topping so good.

Step 22: Bake the Casserole

Place the casserole in the oven and bake for 15 to 20 minutes. The cheese should be melted, bubbly, and beginning to turn golden.

Keep an eye on the top. You want the Fritos crisp and the cheese melted, but you do not want the chips to burn.

Step 23: Cool Briefly Before Serving

Remove the casserole from the oven and let it cool for about 5 minutes. This short rest helps it hold together better when scooped.

The filling will be very hot. Resting also makes the first serving easier to handle.

Step 24: Add Garnishes and Serve

Serve the casserole warm with garnishes if desired. Sour cream, chopped cilantro, green onions, and a squeeze of lime juice all work beautifully.

The lime brightens the creamy filling. Fresh toppings also balance the richness of the cheese and chips.

Delicious Variations of White Chili Chicken Frito Casserole

This casserole is flexible and easy to adjust. You can change the protein, beans, spice level, greens, or crunchy topping depending on what you have.

Ground Turkey Version

Use ground turkey instead of chicken. Cook it in the skillet until browned before adding the onion, garlic, and seasonings.

Ground turkey gives the casserole a different texture but still works well with the salsa verde and beans. It is a good swap if you do not have chicken pieces.

Rotisserie Chicken Shortcut

Use shredded rotisserie chicken for a faster version. Since it is already cooked, stir it into the sauce instead of browning raw chicken.

This saves time and adds flavor. It is especially useful for busy weeknights.

Leftover Turkey Version

Leftover turkey after Thanksgiving works well in this casserole. Chop it up and stir it into the filling.

The salsa verde, beans, sour cream, and cheese give leftover turkey a completely new direction. It is a practical way to use what you already have.

Pinto or Black Bean Version

Use pinto beans or black beans if you do not have white beans. You can also use a mix of all three.

Different beans add different textures. The casserole will still be hearty and flavorful.

Spicy Jalapeño Version

Add a diced jalapeño when you cook the onions if you like heat. Leave the seeds in for a spicier casserole.

The jalapeño adds fresh heat that works well with salsa verde. Use it carefully if serving people who prefer mild food.

Cayenne or Chipotle Version

Add a dash of cayenne or chipotle powder to the seasoning mix. This gives the casserole a stronger kick.

Chipotle powder adds smoky heat, while cayenne adds straightforward spice. Start small and taste as you go.

Green Spinach or Kale Version

Stir in a handful of fresh spinach or chopped kale right before baking. The greens will wilt down into the hot filling.

This is an easy way to add color and extra vegetables. The creamy white chili filling hides greens nicely.

Tortilla Chip Topping

If you are out of Fritos, use tortilla chips. Crush them slightly and scatter them over the filling.

Tortilla chips still bring crunch and corn flavor. The texture will be a little different but still satisfying.

Crushed Pork Rind Topping

Crushed pork rinds can also be used as a crispy topping. They bring a salty crunch.

This changes the flavor, but it works if you want a different kind of topping. Add cheese over them as you would with corn chips.

Serving Tips

Let the casserole rest for about 5 minutes before scooping. It will hold together better and be easier to serve.

A dollop of sour cream on top is a perfect finish. It adds cool creaminess and softens the spice.

Chopped cilantro brings freshness. Green onions add color and a mild onion flavor.

A squeeze of lime juice brightens the rich, creamy filling. This small finishing touch makes the casserole taste fresher.

Serve it as a main dish for game night, potlucks, or weeknight dinners. It is hearty enough to stand on its own.

If you want to stretch the meal, serve it with a simple side. The casserole already has chicken, beans, chips, and cheese, so it does not need much.

Storage Tips

Let leftovers cool completely before storing. Cover the baking dish tightly with foil or transfer the casserole to an airtight container.

Store in the refrigerator for up to 3 days. The flavors will continue to settle as it sits.

The Fritos will soften after storage. The casserole will still taste delicious, but the topping will not stay as crisp as when freshly baked.

For best texture, add fresh corn chips when reheating leftovers if you want more crunch. This is optional, but helpful.

Reheating Tips

To reheat in the oven, place the casserole in a 350°F, or 175°C, oven until warmed through. This should take about 15 to 20 minutes.

The oven gives the best chance of reviving some texture in the topping. Add a few fresh chips near the end if you want crunch.

You can also microwave portions in 1-minute bursts. Stir between bursts so the filling heats evenly.

Microwaving is faster, but the Fritos will soften. The flavor will still be comforting and rich.

Freezing Tips

To freeze, assemble the casserole up to the baking step. Cover it well and freeze for up to 2 months.

Thaw overnight in the refrigerator before baking. Then bake as directed.

For best texture, consider freezing without the Fritos and cheese topping if preparing ahead. Add the chips and cheese just before baking for a fresher topping.

Leftovers can also be portioned and frozen for up to 2 months. Reheat in a 350°F oven until bubbly, about 25 minutes.

Make-Ahead Tips

You can assemble the casserole ahead of time. Prepare everything except the Fritos and cheese topping, cover, and refrigerate for up to 24 hours.

Add the chips and cheese right before baking. This keeps the topping from getting soggy.

Since the casserole will go into the oven cold, add about 5 extra minutes to the baking time. Watch for melted, bubbly cheese and a hot center.

This make-ahead method is great for potlucks or busy evenings. It lets you do the skillet work early and bake later.

Helpful Notes for the Best White Chili Chicken Frito Casserole

Use Pre-Shredded Cheese If Needed

Freshly grated cheese melts smoother, but pre-shredded cheese works well here. This recipe is meant to be practical.

If using bagged cheese, just spread it evenly over the chips. It will still melt and make a delicious topping.

Add Chips in Two Stages for Extra Crunch

For crispier Fritos, add half the chips before baking and sprinkle the rest on top during the last 5 minutes. This gives you more texture.

The first layer blends into the casserole slightly, while the final layer stays crunchier. It is a smart trick for chip-topped casseroles.

Remove From Heat Before Adding Sour Cream

Take the skillet off the heat before stirring in sour cream. This helps prevent curdling.

Room-temperature sour cream blends best. Cold sour cream can still work, but it may need gentle stirring.

Simmer Longer for a Thicker Sauce

If the filling seems too thin, let it simmer uncovered for a few extra minutes before adding sour cream. The sauce will tighten up.

A slightly loose sauce is fine because the casserole sets more in the oven. Still, it should not look watery before baking.

Watch the Fritos While Baking

The Fritos should crisp and the cheese should melt, but the chips can burn if baked too long. Keep an eye on the casserole near the end.

A little golden color is perfect. Dark, burnt edges can taste bitter.

Taste the Sauce Before Baking

Season with salt and pepper after the sour cream is mixed in. This gives the most accurate flavor.

Taco seasoning, broth, chips, cheese, and salsa verde can all affect saltiness. Taste first, then adjust.

Troubleshooting White Chili Chicken Frito Casserole

Why Is My Sauce Too Thin?

The mixture may need more time to simmer before baking. Let it simmer uncovered for a few extra minutes so it thickens.

Do this before adding the sour cream if possible. The oven will also help the casserole set slightly.

Why Did My Sour Cream Curdle?

The skillet may have been too hot when the sour cream was added. Remove the skillet from the heat first next time.

Room-temperature sour cream blends more smoothly. Stir gently until the sauce is creamy.

Why Are My Fritos Soggy?

Corn chips soften as they sit in the creamy filling. This is normal, especially for leftovers.

For extra crunch, add half the chips before baking and the rest during the last 5 minutes. You can also add fresh chips when serving leftovers.

Why Is the Casserole Too Salty?

The broth, taco seasoning, cheese, chips, and salsa verde can all add salt. Use low-sodium broth if you are watching salt levels.

Taste before adding extra salt. Add salt and pepper only after the sauce is fully mixed.

Why Is My Chicken Dry?

The chicken may have cooked too long in the skillet before baking. Brown it for 5 to 7 minutes, but do not worry about cooking it all the way through.

It finishes in the oven. Chicken thighs are also a juicier option if dryness is a concern.

Frequently Asked Questions

Can I Make This Ahead?

Yes, assemble everything except the Fritos and cheese topping. Cover and refrigerate for up to 24 hours.

Add the chips and cheese right before baking. Since the casserole will be cold, add 5 extra minutes to the cook time.

How Spicy Is This Casserole?

With mild salsa verde, it is kid-friendly. For more heat, use hot salsa or add a pinch of red pepper flakes.

You can also add diced jalapeño, cayenne, or chipotle powder. Taste as you go so you stay in control.

What Can I Use Instead of Sour Cream?

Greek yogurt works in a pinch. You can also stir in a splash of heavy cream for richness.

You can skip the sour cream if needed. The beans still make the casserole creamy.

Can I Freeze Leftovers?

Yes, portion leftovers and freeze for up to 2 months. Reheat in the oven at 350°F until bubbly, about 25 minutes.

The chips will soften after freezing, but the flavor will still be excellent. Add fresh chips after reheating if you want crunch.

Can I Use Rotisserie Chicken?

Yes, shredded rotisserie chicken is a great shortcut. Stir it into the sauce instead of browning raw chicken.

This makes the recipe faster. It also adds extra flavor.

Can I Use Different Beans?

Yes, pinto beans or black beans work well. You can also use a mix of white beans, pinto beans, and black beans.

White beans keep the dish closest to white chili. Other beans make it heartier and more colorful.

What If I Do Not Have Fritos?

Use tortilla chips or crushed pork rinds. Both can make a crispy topping.

The flavor and texture will change, but the casserole will still work. Add cheese over the top as usual.

What Cheese Works Best?

A mix of cheddar and Monterey Jack works well. Cheddar adds flavor, while Monterey Jack melts nicely.

Pre-shredded cheese is fine for convenience. Use 2 cups total.

Final Thoughts

Hearty White Chili Chicken Frito Casserole is the kind of dish that proves pantry ingredients can turn into something truly satisfying. Chicken, white beans, salsa verde, green chilies, sour cream, Fritos, and cheese come together in a casserole that is creamy, crunchy, tangy, savory, and deeply comforting.

It has the soul of white chicken chili but the fun of a baked chip-topped casserole. The filling is warm and creamy, the beans make it hearty, and the salsa verde brings just enough brightness to keep every bite interesting.

This recipe is easy enough for a weeknight and crowd-friendly enough for game night or potlucks. It comes together in about 45 minutes and does not require complicated steps.

It is also flexible. Use chicken thighs, chicken breasts, rotisserie chicken, ground turkey, leftover turkey, different beans, extra greens, more spice, or a different crunchy topping.

Serve it warm with sour cream, cilantro, green onions, and lime juice, then watch how quickly the baking dish empties. This is cozy casserole cooking at its best: simple, hearty, forgiving, and full of flavor.

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White Chili Chicken Frito Casserole

White Chili Chicken Frito Casserole is a hearty, cheesy dinner bake filled with tender chicken, white beans, salsa verde, green chilies, and warm taco-style seasoning. The creamy filling has a mild kick, while the corn chips add a crunchy topping that makes the casserole extra satisfying. This recipe is great for busy weeknights, potlucks, game day meals, or any time you want a comforting casserole with bold flavor. The combination of shredded cheese and corn chips gives each serving a bubbly, crisp finish straight from the oven.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Course: Casserole, Dinner
• Cuisine: American
• Servings: 6 servings

Ingredients

For Topping

• 2 cups cheese cheddar and/or monterey jack, shredded
• 3 cups corn chips

For the Casserole

• 1 cup salsa verde
• 1 cup chicken broth
• ½ cup sour cream
• 2 cans white beans 15 ounce, rinsed and drained
• 1 can diced green chilies 4 ounce
• 1 pound boneless and skinless chicken breasts or thighs cut into bite sized pieces
• 1 onion diced
• 3 cloves garlic chopped
• 1 tablespoon taco seasoning
• 2 teaspoons ground cumin
• 1 tablespoon oil
• salt and pepper to taste

Instructions

Step 1: Preheat the Oven

Preheat the oven to 375°F (190°C) so it is ready for baking the casserole.

Step 2: Brown the Chicken

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.

Step 3: Cook the Onion and Garlic

Add the diced onion and chopped garlic to the skillet. Cook until softened, about 3-5 minutes.

Step 4: Add the Seasonings and Sauce Ingredients

Stir in the ground cumin and taco seasoning. Add the chicken broth, salsa verde, diced green chilies, and white beans, then bring the mixture to a simmer.

Step 5: Add the Sour Cream

Remove the skillet from the heat and stir in the sour cream until the filling becomes creamy. Season with salt and pepper to taste.

Step 6: Assemble the Casserole

Transfer the chicken and bean mixture to a baking dish. Spread it evenly, then top with the corn chips and shredded cheese.

Step 7: Bake Until Bubbly

Bake in the preheated oven until the cheese is melted and bubbly, about 15-20 minutes.

Step 8: Serve Hot

Serve the casserole hot while the cheese is melted and the corn chip topping is crisp.

Notes

Serve hot with additional sour cream and chopped cilantro if desired.

Serving Suggestions

• Additional sour cream
• Chopped cilantro
• Sliced avocado
• Lime wedges
• Mexican rice
• Simple green salad
• Pickled jalapeños

Storage

How to Store

Let the casserole cool completely, then store leftovers in an airtight container in the refrigerator.

How to Reheat

Reheat individual portions in the oven or microwave until warmed through. For a crisper topping, the oven works best.

Best Texture Tip

Add the corn chips right before baking so they keep more crunch under the melted cheese.