Cheesy Nacho Chicken Bake

Name: Cheesy Nacho Chicken Bake
Ingredients: 1 tbsp salted butter; 2 tbsp all-purpose flour; 1 cup chicken bone broth; ¼ cup milk; 1 small onion, diced (about 1 cup); 14.5 oz can diced tomatoes, undrained; 8 oz sharp cheddar, freshly shredded (plus extra for topping, optional); 2 cups shredded chicken; ½ bag MASA Chips Hatch Chile; ½ bag MASA Chips Cobanero

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Author:

Ancient Crunch

This Cheesy Nacho Chicken Bake is a simple, cozy dish that brings together creamy comfort and a little crunch. It layers tender shredded chicken with a light cheddar sauce, tomatoes, and plenty of MASA Chips for texture. Everything bakes into a warm, satisfying meal that’s easy enough for a weeknight but still feels special.

Ingredients

1 tbsp salted butter
2 tbsp all-purpose flour
1 cup chicken bone broth
¼ cup milk
1 small onion, diced (about 1 cup)
14.5 oz can diced tomatoes, undrained
8 oz sharp cheddar, freshly shredded (plus extra for topping, optional)
2 cups shredded chicken
½ bag MASA Chips Hatch Chile
½ bag MASA Chips Cobanero

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Directions

Place both types of MASA Chips in a large zip-top bag. Crush them into small pieces and set aside.
Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish.
In a large saucepan over medium heat, melt the butter. Add the flour and stir to form a smooth paste.
Slowly whisk in the chicken bone broth. Cook for a few minutes, stirring, until the sauce begins to thicken.
Add the diced onion and the full can of tomatoes with their juices. Simmer on low-medium heat for about 5 minutes.
Stir in the shredded cheddar until melted and smooth.
Add the shredded chicken and mix to combine. Remove from heat.
Fold in ⅔ of the crushed MASA Chips.
Transfer the mixture to the prepared baking dish and spread it evenly.
Add extra cheddar on top, if you like.
Sprinkle the remaining crushed MASA Chips over the surface.
Bake for 20–25 minutes, or until the top is lightly crisp and the edges are bubbling.
Let the dish rest for 10 minutes before serving.

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