Shredded Chicken Nacho Casserole

Name: Shredded Chicken Nacho Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups shredded cooked chicken; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn, frozen or canned; 2 cups tortilla chips; 2 cups shredded cheddar cheese; 1 can (10 oz) diced tomatoes with green chilies; 1 packet taco seasoning; 1/2 cup salsa; 1/4 cup chopped green onions (for garnish)

Highlighted under: Simple Homestyle Cooking

I absolutely love making Shredded Chicken Nacho Casserole for family gatherings or cozy nights in. The combination of tender shredded chicken, gooey cheese, and crispy tortilla chips creates a mouthwatering dish that everyone enjoys. I've experimented with various toppings and spices, but this version keeps it simple while ensuring that every bite is packed with flavor. It’s a dish that not only satisfies cravings but also brings people together around the table, making any occasion special.

Created by

Nora Ellis

Last updated on 2026-02-23T20:41:36.505Z

When I first tried making a casserole packed with nacho flavors, I was pleasantly surprised by how well the ingredients came together. I shredded the chicken just right, coating it with a tangy sauce that elevated the dish significantly. This method not only enhances the chicken's flavor but also creates a delightful texture contrast with the crunchy chips.

To keep the casserole from getting too soggy, I recommend layering the ingredients thoughtfully. I place a generous amount of cheese on top to ensure that it melts beautifully, creating a golden crust worthy of any celebration. Pair it with fresh salsa on the side, and you'll have a dish everyone will be raving about!

Why You'll Love This Recipe
Hearty combination of flavors that satisfies even the pickiest eaters
Easy to prepare and perfect for weeknight dinners
Great for feeding a crowd or meal prepping for the week ahead

Building Flavor in Layers

Each layer of the Shredded Chicken Nacho Casserole plays a crucial role in building depth of flavor. Combining shredded chicken with black beans and corn creates a hearty base that is not only protein-packed but also adds different textures. Black beans bring a creamy component while corn contributes a slight sweetness, balancing the dish perfectly. This layering technique allows even the simplest of ingredients to shine when baked, giving you that harmonious blend of flavor with every bite.

Another important factor is the choice of cheese. While I've opted for sharp cheddar to provide a bold, tangy flavor, you can easily experiment with different varieties. Monterey Jack offers a creamier texture, while pepper jack adds some heat. Just ensure that you use a cheese that melts well; this way, you achieve that gooey, stretchy cheese effect that is paramount in a nacho casserole. I recommend topping the dish with cheese generously to ensure each bite is indulgent.

Making It Your Own

One of the great things about this casserole is its versatility. If you're looking for a lighter version, consider using shredded turkey or even replacing some of the chicken with diced zucchini or bell peppers. For a spicy twist, add jalapeños either into the chicken mixture or as a topping before baking. You can also switch out black beans for pinto or kidney beans depending on your taste preference, or substitute corn with diced tomatoes or other veggies for a unique option.

If you want to prepare this dish ahead of time, you can assemble it the night before and store it in the refrigerator until you're ready to bake. Just remember to let it come to room temperature before popping it into the preheated oven; this will help it cook evenly. Leftovers can be stored in an airtight container in your fridge for up to three days, or you can freeze individual portions for up to three months. Just reheat in the oven at 350°F until warmed throughout, topping with fresh cheese for that melty goodness.

Ingredients

For the Casserole

2 cups shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
2 cups tortilla chips
2 cups shredded cheddar cheese
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
1/2 cup salsa
1/4 cup chopped green onions (for garnish)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Chicken Mixture

In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and salsa. Mix well until all the ingredients are evenly coated.

Layer the Casserole

In a greased 9x13-inch baking dish, spread half of the tortilla chips on the bottom. Top with half of the chicken mixture, followed by a layer of cheese. Repeat these layers until all ingredients are used, finishing with a final layer of cheese on top.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Serve

Once baked, remove from the oven and allow it to cool for a few minutes. Garnish with green onions before serving.

Pro Tips

For an extra kick, add jalapeños or hot sauce to your chicken mixture. You can also substitute ground beef or turkey for the shredded chicken if you prefer.

Perfect Pairings

Shredded Chicken Nacho Casserole pairs beautifully with a side of fresh guacamole or a simple garden salad for a complete meal. The freshness of the salad cuts through the richness of the casserole, providing a lovely contrast. Additionally, serving it alongside some sour cream can help to cool down any spice from the dish, creating the perfect balance of flavors.

If you're planning a gathering, consider offering a variety of toppings for your guests to customize their plates. Sliced black olives, diced avocado, or jalapeños can elevate the experience as they cater to different taste preferences. You could also provide a range of salsas—mild, medium, or hot—for an extra layer of fun.

Troubleshooting Common Issues

Sometimes, the cheese on top may not melt as beautifully as expected. If this happens, it could be due to baking covered for too long or not using a good melting cheese. To rectify this, always remove the foil during the last portion of baking, and feel free to crank up the broiler for a couple of minutes to achieve a golden, bubbly topping, just be sure to watch it closely to prevent burning.

Another common issue can arise if the casserole ends up too dry. This may happen if the chicken is overcooked prior to assembling or if you don't use enough salsa. To keep the dish moist, ensure your chicken is shredded perfectly, and don’t hesitate to add more salsa during assembly if it looks sparse; a rich, flavorful base is crucial for the final outcome.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes! You can assemble the casserole a day in advance, cover it, and refrigerate it. Just bake it when you're ready to serve.

→ What can I serve with the casserole?

This casserole pairs well with a side salad, guacamole, or additional salsa for dipping.

→ Can I freeze leftover casserole?

Absolutely! Just wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for about 2 months.

→ How can I make this recipe healthier?

To make it healthier, consider using baked tortilla chips, low-fat cheese, and adding more vegetables to the mixture.