Chicken Tortilla Chip Casserole – Guest Post


Jessica from Utah Deal Diva shares a delicious (and might I add, quick!) meal with us!

Food rarely goes bad at my house. Not just because my five-year old already eats like he’s 15, but because I regularly scan the contents of my fridge and pantry in an effort to use everything up before it turns into a science experiment! (C’mon- you all know what I’m talking about!) This recipe is a result of me getting creative with the last 1/3 of the bag of tortilla chips. My husband was reluctant to take a bite when he’d heard what I’d made it with, but was pleasantly surprised! Now, we look forward to this casserole when there are nothing but crumbs left at the bottom of the tortilla chip bag!

I calculated this recipe to cost a total of $3.76, or about .75 per serving.

This recipe is very versatile. If you don’t have pinto beans, use kidney or black beans instead. I’m a big fan of using what you have on hand. If your family likes more or less flavor, adjust spices accordingly!


Chicken Tortilla Chip Casserole

Yield – 5-6 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes




  • Drain most of the liquid from the tomatoes and pour in an 9×13 baking dish. Sprinkle tomatoes with seasonings. Drain and rinse black beans and spread over tomatoes.
  • Crush chips and layer over the black beans.


  • Combine all liquids and mix thoroughly. Pour over the chips. Bake at 350 for about 25 minutes. Spread cheese on top and let melt in the oven for an additional 2-3 minutes.


  • Sprinkle a few cilantro leaves on top for added flavor!

Jessica is a mom of three and loves experimenting with new recipes in the kitchen. She blogs about all the great deals & inexpensive family events available in Utah at her blog Utah Deal Diva.

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Is the chicken mixed in with the liquid stuff? Maybe my eyes are just too tired but I miss where the chicken goes in…..

Yep almost like king ranch chicken…actually when I was reading the recipe the first thing I thought was why not use “rotel” instead of a can of tomatoes and a can of chilis? Going to give it a try..I’m sure it’s going to be a pleaser in my house.

I layered tomatoes, beans, and then chicken and tortilla chips. Using canned diced tomatoes that had diced green chilis included saved a step. It still baked up fairly wet (because I didn’t really measure) and I’ll probably use more chip-bits in the future.
Thanks for the inspiration!

Oooh! This looks just great. I’ll be adding it to my meal plan and giving it a try for myself the next time we’re near the end of the Tostitos bag! :)

Cool – we had chicken tacos last night. Have much left over. Will use this recipe with my leftover. Looks as if I have found something use use with my left over chicken meat. Looks good! Can’t wait!


I like this, but the photos dont seem to jive with the recipe and instructions! You can see the brown beans (not black) through the cream soup and cheese. Shouldnt the chips and chicken cover it all up? Im going to give it a try anyways!

Loved it! Soooo yummy! I had to make a few changes to it since we are gluten free and cannot use cream of chicken soup…I had to make my own, but all the kids enjoyed it and it is good for leftovers too!

I made this for supper this afternoon. The smell is awesome! I used tomatoes fresh from the garden and the flavor is out of this world. Thanks so much! I shared the link all over, it was too good not too!

Do the chips get soggy? I am going to try this with baked tostitos…hope it works. Sounds great! I think I will add some fiesta corn as well!!!

My husband loves this recipe. We’ve already had it several times. However, I do agree don’t tell your husband what’s in it before hand. My husband does not like sour cream, but he sure love this casserole!

I made this tonight and man was it SO GOOD! I doubled the recipe and made a few changes. I used Ro-tel for the tomatoes and instead of 2 cans of black beans (since I doubled the recipe) I used 1 can of beans and 1 can of corn. I also did not double the amount of milk to make it creamier, and it was delicious! I recommend trying it because you won’t be disappointed. There are so many things you can add to it to make it your own! Thanks for this recipe, I love it!

I really wish that you had rewritten the instructions when someone else had commented that the chicken doesn’t seem to be added anywhere throughout the directions. Even though I had read through the comments, when scrolling through the site to put together the recipe I did not remember that the chicken needed to be added somewhere…. So now the casserole is in the oven, and the chicken is still on the counter waiting for something…. I’m going to fry it up with some onion and taco seasoning and put it on with the cheese for the last few minutes and hopefully that will still work out. Think this will be a tasty recipe though :)

I haven’t been able to find a better recipe for this dish! I love it so much, and the best part is, it reheats for days and days afterwards! I am excited to make it again, especially because the leftovers are so delicious. YUM!
Rolling Papers

This recipe sounded so yummy I couldn’t wait to try it. However, when I made it, it turned out soggy – and this was after being very conservative with the liquids after seeing a prior post about the amount of liquid. Also, the recipe should have been written better (amounts included in the recipe, etc.) Now, we are scrambling to figure out what our family of 6 is going to have for dinner tonight. Not happy!

Hey Candice,

Too bad you’re “not happy” with someone’s recipe instructions. Maybe you should take your family to McDonalds drive thru like the rest of the world does when life happens. Let me guess…you’re going to say you can’t afford a 49 cent cheeseburger and you wasted your ingredients and now your whole family is on the brink of starvation.

To save a buck, send the family out to dinner without you- they deserve a break!

I was trying to figure out what to do with a half a bag full of crumbled tortilla chips saved from previous bags when I stumbled on this recipe. Rather than use it, I used the idea as a base – I also happened to have some leftover black bean stew in the fridge so I drained it and used it for my beans, excellent idea – the flavors were awesome! I made two casseroles out of it. To the commenter before me who was “Not happy”, you can always serve a too watery dish on top a bed of rice or noodles to save it. Be creative instead of crabby!

This is a very versatile recipe… I love that I can just use what I have on hand. Moments before I went in to make the recipe (because I was writing it down) my husband used most of the remaining sour cream for a snack! It still turned out ok. I think having the right amount may have made it a little thicker, but no worries. It did come out a little runny, so I just served it over more crushed totrilla chips. Problem solved! Anyway, I have some tweaks I will use next time, but overall this was a winner. Even my picky 3 year old ate it and said it was yummy!

I just made this recipe tonight (although I did a double batch and only had one can of cream of chicken so I subbed in a can of cream of mushroom AND I only used a shy 1/4 cup sour cream for both batches because I was out!) and it was DELICIOUS! I also only used a small can of toms with chilies + a half cup of salsa since I was also short by a can of diced tomatoes…So really I totally butchered your recipe but it was so tasty. I love the concept and have to vouch that this is fantastic. Thank you!!

This recipe works great with more chips and go a little lighter on the milk. I used chili beans and no taco seasoning and it was perfect and even easier. It’s almost like a dip , very indulgent and creamy

Made this tonight because I had left over chicken and did not know what to do with it. I substituted
1 jalapeno for the chilis, 1 cup of cheese, and 2 cups of chicken, 1/2 can of kidney beans, plus one can of sliced olives in addition to the listed ingredients – it was yummy – glad I found this – thank you :)