Nacho Chicken Casserole Recipe Is a High-Protein, High-Fiber Mexican Dinner (30 Minutes, 9 Ingredients) High Protein Casseroles Dinner Chicken Budget Mexican Tex-Mex

When you think of nachos you probably think of gameday snacking or an appetizer before the big Friday night Mexican dinner. But we want you to think of it as a hearty budget casserole that your family will devour. This easy baked chicken nachos casserole recipe is simple to prepare and cooks in less than 20 minutes. Plus the casserole is high in fiber and high in protein.

The Tex-Mex high-protein, high-fiber casserole recipe starts by seasoning boneless chicken breasts with salt and black pepper and cooking them quickly in a skillet. Fire-roasted tomatoes, kidney or black beans (check out the health benefits of beans), chili powder, ground cumin and garlic power are added and cooked for a few minutes to cook off any moisture and blend the flavors. The chicken is poured over tortilla chips in a casserole dish, sprinkled with cheese and baked until melty and bubbly. (Check out the health benefits of protein and the health benefits of fiber.)

Serve this chicken casserole recipe with guacamole, salsa, refried beans or cilantro-lime rice for a complete dinner. The leftovers reheat well for leftover night.

Get more high-protein and high-fiber-recipes.

Cuisine: Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 teaspoon olive oil
• 14 ounces (1 can) fire-roasted tomatoes (drained)
• 15 ounces (1 can) kidney beans or black beans, drained and rinsed well 
• 2 teaspoons chili powder
• 1/2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1 cup shredded Mexican blend cheese (or your favorite cheese)
• tortilla chips (baked tortilla chips are a healthier option)

Here's how to make it: 

1. Season the chicken with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and just cooked through, about 5 minutes. (You could use boneless chicken thighs instead of chicken breast.)
2. Add the drained tomatoes, beans, chili powder, cumin and garlic powder. Reduce the heat and simmer on low for about 5 minutes. 
3. Line the bottom of a casserole dish with tortilla chips. Top with the chicken mixture and sprinkle with the cheese. (Freshly shredded cheese melts better than pre-shredded cheese, so grate your own if you can.Use whatever Mexican-style cheese you like for this casserole recipe.)
4. Bake in a preheated 375-degree F oven for about 10 minutes or until cheese has melted. 

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