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Baking your Spicy Chicken Chili Nacho Casserole requires precision to achieve that perfect balance of flavors and textures. Start by preheating your oven to 375°F (190°C). This ensures that your casserole cooks evenly and helps to create that desirable golden-brown top layer.

Crockpot Chicken Chili Nacho Casserole

Indulge in the comforting goodness of Spicy Chicken Chili Nacho Casserole, the perfect blend of spicy, cheesy, and hearty flavors. This easy slow cooker recipe features tender chicken, beans, and vibrant spices, allowing you to enjoy a delicious meal without spending hours in the kitchen. Ideal for family dinners or game day, this casserole is sure to impress your guests and satisfy your cravings. Discover the joy of layering crunchy tortilla chips with a savory chili mix, topped with melty cheese and your favorite garnishes. It's a crowd-pleaser that will keep everyone coming back for more!
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Ingredients
  

For the Chicken Chili:

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with green chilies, if preferred)

1 can (8 oz) tomato sauce

1 medium onion, diced

2 cloves garlic, minced

1 packet (1 oz) chili seasoning

1 teaspoon cumin

Salt and pepper to taste

1 cup chicken broth

For the Casserole:

6 cups tortilla chips

2 cups shredded cheddar cheese

1 cup sour cream

1 jalapeño, sliced (optional)

Fresh cilantro, chopped for garnish

1 avocado, diced for topping (optional)

Instructions
 

Prepare the Chicken Chili:

    - Place the boneless chicken breasts in your crockpot. Add the black beans, kidney beans, diced tomatoes, tomato sauce, onion, garlic, chili seasoning, cumin, salt, and pepper.

      - Pour in the chicken broth, ensuring all ingredients are well combined.

        - Cover and cook on low for about 6-8 hours or on high for 4 hours, until the chicken is cooked and shreds easily.

          Shred the Chicken:

            - Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the chili. Allow it to cook for an additional 15-30 minutes on low for flavors to meld.

              Preheat Oven:

                - Preheat your oven to 350°F (175°C).

                  Assemble the Casserole:

                    - In a large baking dish (about 9x13 inches), layer half of the tortilla chips at the bottom.

                      - Spoon half of the chicken chili mixture over the tortilla chips, spreading it evenly.

                        - Drizzle half of the sour cream on top, followed by one cup of shredded cheddar cheese.

                          - Repeat the layering with the remaining tortilla chips, chicken chili mixture, sour cream, and finish with the remaining cheddar cheese.

                            Bake the Casserole:

                              - Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbling.

                                Garnish and Serve:

                                  - Once out of the oven, top with sliced jalapeños (if using), chopped cilantro, and diced avocado. Serve warm and enjoy your hearty, delicious meal!

                                    Prep Time, Total Time, Servings: 20 min | 8 hrs (including cooking time) | 6-8 servings