Chicken nacho casserole


This chicken nacho casserole is crispy, filled with spices and a layer of lovely simple tomato salsa. Ready within 45 minutes.

45 minutes 4 people Main course
Chicken nacho casserole


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  • 3 chicken breasts
  • 1 lime
  • 1 recipe for Mexican spice mix
  • 1 can of red kidney beans
  • 1 can of corn
  • 1 red onion
  • 1 garlic clove
  • 6 tomatoes
  • 1 red chilli
  • handful of grated cheese
  • handful of grated mozzarella
  • 125 gram crème fraîche
  • 1 large bag of tortilla chips
Chicken nacho casserole ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • 2 medium-sized bowls
  • optionel: citrus juicer
  • oven
  • large oven dish
  • medium-sized skillet


45 minutes 4 people Main course

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Preparation -- 15 minutes

Peel and finely chop the red onion and garlic clove. Remove the green parts of the tomatoes and chop them into small pieces. Combine the tomatoes with the red onion and garlic.

Remove the seeds of the chili pepper for a milder version and divide into slices. Remove any excess fat or muscles from the chicken breasts and divide into cubes.

Combine the chicken and Mexican spice mix and set aside. Squeeze the juice from the lime and drain the canned beans and corn. 

Chicken nacho casserole
Chicken nacho casserole

Finishing the chicken nacho casserole -- 30 minutes

Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Heat a dash of oil in a skillet and cook the chicken for a few minutes. Add lime juice along with beans and corn and cook a few minutes more.

Divide the mixture over the bottom of the large dish. Divide the tomato mixture over the chicken and add a few chili rings onto the tomatoes. Also add a few spoonfuls of crème fraîche and then a thick layer of tortilla chips.

Add a few more chili rings and finish with both grated cheese on top. Bake the oven dish for about 20 minutes in the oven, or until the cheese is beautiful molten.

Serve with some more crème fraîche if you like, enjoy!

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