Chicken Tortilla Chip Casserole for #NationalTortillaChipDay

The Festive Foodies are here again to celebrate #NationalTortillaChipDay with you! Radha from The Magical Ingredients said "February 24th is National Tortilla Chip Day! Tortilla Chips are a very versatile snack, and there is no limit to the recipes you can create with them! Share a recipe for tortilla chips, a dip or flavorful salsa to go along with them, or anything that incorporates tortilla chips (nachos, crunch wraps, soup, etc.)!"

This casserole is a fabulous recipe to use up some odds and ends chips you might have in your pantry that are in need of a home. We often end up with 2 or 3 variations of tortilla chips opened with just half a bag or even 1/4 of a bag left and then they just sit there... I don't know how this happens but it just does! We'll have a couple flavors of Doritos, and regular tortilla chips and I'll end up using them as casserole toppers, or mix together for a pan of nachos. Which are perfectly good uses for them! But this recipe really turns them into something different. The sauce bakes into the chips and it reminds me more of a tortilla casserole then chips once the texture changes! 

This has a lovely hit of spice from the pepperjack cheese and salsa - but I am a self-professed spice wimp so feel free to play with the spices to suit your family's tastes!

Get some tasty ideas!

• How to Make Homemade Tortilla Chips by Family Around the Table
• Sheet Pan Chicken and Cheese Nachos by A Day in the Life on the Farm
• Migas | Tex-Mex Scrambled Eggs by Karen's Kitchen Stories
• Mango Salsa by That Recipe
• The Best Homemade Queso by Hezzi-D's Books and Cooks
• Chicken Tortilla Chip Casserole by Making Miracles
• Tropical Salsa by Magical Ingredients
• Tortilla Crusted Baked Marinated Pork Chops by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Chicken Tortilla Chip Casserole

Ingredients

1 TBS olive oil

1 onion, diced

salt and pepper

2 cloves garlic, chopped

2 Tablespoons all-purpose flour

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 1/2 cups low-sodium chicken broth

1 cup heavy cream

1 1/2 cups salsa 

3 cups cooked chicken, chopped

1 15-ounce can pinto beans, drained and rinsed

1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)

1 cup cheddar cheese, shredded

1 cup pepper jack cheese, shredded

Directions

1. Preheat the oven to 400 degrees and spray a 2-quart baking dish (or a 9x13 if you want to be sure you have a little extra room - mine spilled over a little bit during baking).
2. Spread 1/3 of the crushed chips in the bottom of the prepared baking sheet and set aside.
3. In a large nonstick skillet, heat the oil over medium to medium-high heat and sauté the onion for about 8 minutes, until tender and it has begun to caramelize. Sprinkle with salt and pepper while cooking.
4. Add in the garlic and sauté another minute.
5. Stir the flour into the onion / garlic mixture until they are well coated. Cook the flour for about a minute, stirring occasionally.
6. Pour in the broth and heavy cream and whisk mixture to combine and blend the flour into the liquids. Bring to a low simmer and simmer a couple minutes, until slightly thickened.
7. Turn off the heat and add in the salsa, chopped chicken, and the drained pinto beans. Stir gently to combine. Taste and adjust the seasoning at this point if desired.
8. Pour half of the saucy chicken mixture over the layer of chips in the baking dish along with half of the shredded cheese, then add a second layer of chips, the remaining saucy chicken, top with the last of the chips and the last of the shredded cheese.
9. Bake in the preheated oven for 30 minutes, covered with foil. Remove foil and bake an additional 10 minutes, until hot and bubbly and the cheese is melted and golden.
10. Place a baking sheet under the pan to catch anything that bubbles over.

Recipe adapted from Food Network