Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup pickled jalapeños, sliced
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup crushed tortilla chips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Stir in half of the shredded cheddar cheese and sliced jalapeños.
- Transfer the mixture to a greased casserole dish.
- Sprinkle the remaining cheese and crushed tortilla chips on top.
- Bake for 20–25 minutes or until bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
- For extra spice, add fresh jalapeño slices on top before baking.
- Swap tortilla chips for breadcrumbs if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg