• María Fernanda López

Nacho Chicken Casserole (Dairy Free & Low Carb)

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So there are a few things I can't get enough... chicken recipes and Mexican inspired recipes. As you might thought by the title this is another chicken Mexican recipe that will hit the spot if you love nachos (even if you are dairy free!), stick around to find out about this simple and delicious recipe!


Mexican food runs in my veins and the ideas come naturally, for this recipe we are going to be using simple ingredients that can be found anywhere! Plus this is a great recipe to prepare and have ready for the week... the magic of meal prep... the new fast food!



Okay, so as the title mentions, nacho! This is a nacho inspired recipe and for that of course we are using some corn tortillas (non-GMO & organic the better!), dairy free cheese for my dairy free friends out there (I use Good Foods, it taste INSANE!) and chicken. Those will be our basics.



For the extra ingredients that will make this casserole THE casserole will be using pico de gallo (tomato, jalapeño, onion and cilantro), taco seasonings and eggs.


This is a super versatile recipe and perfect for any time of the day; breakfast? YES. Brunch? YEP! Lunch? OBVS! Dinner? OF COURSE!


If you don't like cleaning kitchen messes, then this recipe is also for you! You only need a mixing bowl and a baking tray since we are going to be baking the tortilla chips. Also great for hosting any brunches or any party too!



This recipe makes up to 9 generous servings and can be easily be make into batches! Trust me, it's a tastebud pleaser and it also takes JUST 6 INGREDIENTS!


Here's what you'll need for this epic Nacho Chicken Casserole:

  • Shredded chicken

  • Pico de gallo

  • Eggs

  • Dairy free queso

  • Taco seasoning

  • Corn tortillas



The preparation of this recipe could be less than 30 minutes, you can prepare the ingredients overnight such as the shredded chicken and the pico de gallo, or you can buy them all ready to eat just checking that the ingredients are simple and there are no weird ingredients there.



One of my favorite things about making casseroles would have to be how freaking easy they are to make! Once you have all the ingredients ready you just have to mix them all and pour them into your baking tray.



This is how I made this Nacho Chicken Casserole:

  1. Preheat the oven at 350F.

  2. Cut the tortillas into little squares (1x1 inch or less)

  3. Place flat the tortillas in aluminum paper or baking mats.

  4. Bake for 15 minutes.

  5. Mix the rest of the ingredients in a large bowl and pour the mix into a 8x8 baking dish.

  6. Top with the baked tortilla chips.

  7. Bake both for 40 minutes.



I decide to bake my tortillas as well and avoid frying them or buying them (also because I had some corn tortillas in my fridge), I simply baked them for 15 minutes. You can flip them half way if you want but it's not completely necessary.



This recipe was gone in just a few minutes, it didn't lasted a day... that's for sure. And if you have any friends with a gluten or dairy intolerance then this recipe will make their taste buds very happy!



Overall this recipe is:

  • Keto

  • Gluten Free

  • Dairy Free

  • Meal Prep Friendly

  • Delicious!



This is a great recipe that your family or friends will love! Simple and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever! So are you ready? Grab those ingredients and let's get started!



Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!


With love,

María


Try more recipes here!



Nacho Chicken Casserole

By María Fernanda López

Serves 9


Ingredients

  • 2 cups of shredded chicken

  • 1 cup of pico de gallo

  • 3 eggs

  • 1/2 cup of dairy free queso

  • 1 + 1/2 tsp of taco seasoning

  • 4 corn tortillas


Method

  1. Preheat the oven at 350F.

  2. Cut the tortillas into little squares (1x1 inch or less)

  3. Place flat the tortillas in aluminum paper or baking mats.

  4. Bake for 15 minutes.

  5. Mix the rest of the ingredients in a large bowl and pour the mix into a 8x8 baking dish.

  6. Top with the baked tortilla chips.

  7. Bake both for 40 minutes.

  8. Let it cool down, cut into 9 squares.

  9. ENJOY!

Nutrition Information (92 kcal)

Fat: 3.5g

Carbs: 6.2g

Fiber:1g

Protein: 7g


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