This chicken chip bake is a tasty casserole of chicken, pinto beans, and plenty of red and green enchilada sauce, layered with thick-cut tortilla chips. It's on the table in about 45 minutes.
3 1/2 cups chopped cooked rotisserie chicken
1 (10 ounce) can green enchilada sauce
16 ounces Monterey Jack cheese, shredded, divided
4 green onions, sliced, divided
1 tablespoon olive oil
14 ounces thick-cut homestyle tortilla chips
1 (15 ounce) can pinto beans, drained and rinsed
2 (10 ounce) red enchilada sauce, divided
chopped avocado, sour cream, pico de gallo, and cilantro
Preheat the oven to 425 degrees F (220 degrees C). Stir chicken, green enchilada sauce, and 1 cup cheese together in a bowl. Reserve 2 tablespoons green onions for topping. Add remaining green onions to chicken mixture, and set aside.
Drizzle oil in the bottom of a deep 9x13-inch baking dish. Add half the chips to the dish and top evenly with beans and 1 cup cheese. Pour 3/4 cup red enchilada sauce over the top.
Spread chicken mixture evenly over the sauce and top with remaining chips. Pour remaining red enchilada sauce evenly over the casserole; top with remaining cheese. Cover with foil.
Bake in the preheated oven for 20 minutes; uncover, and cook until browned and bubbly, about 10 minutes longer.
Serve topped with desired toppings.
