Spicy chicken-tortilla chip casserole from Food Network Magazine, May 2017: The Tex-Mex Issue! (page 122)

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Notes about this recipe

  • anya_sf on January 19, 2023

    I won't rate this since I made so many changes, but wanted to record my notes since my family liked it a lot. I used chopped yellow onion instead of scallions, added 1/2 tsp ground coriander, omitted the cayenne (we added hot sauce at the table). For the sauce: 2 cups chicken broth, no cream but 3 oz cream cheese, salsa verde to taste (maybe 10 oz). Substituted pinto beans for white, added frozen corn, didn't have cilantro but added frozen chopped spinach. Omitted the bottom chip layer. Baked uncovered 20 min until the top was melty and crispy. Served with avocado slices.

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