Ingredients
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1 tablespoon olive, avocado, vegetable, or canola oil
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1 medium yellow onion, diced
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3 bell peppers, sliced
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1 teaspoon salt, plus more to taste
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16 ounces tortilla chips, divided
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16 ounces shredded cheddar cheese or a cheese blend
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2 (12-ounce) jars salsa verde or tomatillo salsa
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1 cup sour cream
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4 cups cooked chicken, shredded
Optional Garnish
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Sliced avocado
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Extra tortilla chips
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Instructions
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Preheat the oven to 350°F.
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Heat the oil in a large skillet over medium heat. Add the diced onion and sliced bell peppers, then season with 1 teaspoon salt.
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Sauté for 5–6 minutes, or until the vegetables just begin to soften. Remove from the heat and let cool slightly.
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Take about 12 ounces, or roughly three-quarters, of the tortilla chips and break them into smaller pieces.
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In a large mixing bowl, combine the cooked onions and peppers, shredded chicken, salsa verde, sour cream, broken tortilla chips, and three-quarters of the shredded cheddar cheese.
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Stir gently until everything is evenly combined.
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Transfer the mixture to a 13 × 9-inch baking dish and spread it into an even layer.
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Cover the dish tightly with aluminum foil and bake for 35 minutes.
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Remove the foil and scatter the remaining tortilla chips and shredded cheddar cheese over the top.
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Return the casserole to the oven and bake uncovered for another 5–10 minutes, or until the cheese is melted and bubbly.
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Let the casserole cool for a few minutes before serving.
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Garnish with sliced avocado, if desired, and serve hot.
Notes
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Use cooked chicken: Rotisserie chicken or leftover cooked chicken makes this casserole especially quick to assemble.
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Don’t overcook the peppers: Sauté them just until they begin to soften so they retain some texture after baking.
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Reserve the toppings: Adding the final tortilla chips and cheese after the covered bake helps preserve some crunch.
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Let it rest: A few minutes of cooling makes the casserole easier to scoop and serve.
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Keep extra chips nearby: The chips inside the casserole will soften as they absorb moisture. Fresh chips add back some crunch.
