Ingredients
The base
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1 ½ cups chicken breast, shredded
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1 cup brown rice (yields approx. 3 cups cooked)
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1 cup salsa
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1 can (4 oz) diced green chilies
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1 small zucchini, diced
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1 heaping cup shredded cheddar cheese
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MASA Chips Original, for the topping
Homemade taco seasoning
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1 ½ tsp chili powder
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1 tsp cumin
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½ tsp garlic powder
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¼ tsp paprika
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¼ tsp oregano
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¼ tsp salt
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Pinch of black pepper
Garnish
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Fresh cilantro, chopped
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Pickled jalapeños
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Green onions, sliced
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Fresh tomato, diced
Directions
Begin by boiling or pressure-cooking the chicken breasts until tender. Once cooled slightly, shred the meat using two forks.
In a large mixing bowl, toss the shredded chicken with your homemade taco seasoning blend until evenly coated.
Preheat your oven to 350°F and lightly grease a casserole dish. Combine the cooked rice, seasoned chicken, salsa, green chilies, and diced zucchini in the dish. Mix until well-incorporated and spread into an even layer.
Top the mixture with a generous layer of shredded cheddar cheese. Bake for 20 minutes until the casserole is heated through and the cheese is melted.
Remove the dish from the oven and add a thick layer of MASA Original over the cheese.
Return the casserole to the oven for an additional 5–10 minutes to toast the chips and finish the bake.
Let the casserole cool for a few minutes to set. Top with fresh cilantro, pickled jalapeños, green onions, and tomatoes before serving.
Recipe Note
Most tortilla chip casseroles end up soggy, but using MASA Chips changes the game. Because these chips are made with stone-ground corn and beef tallow, they have a sturdier structure that holds up against the heat and sauce. They provide a high-quality, seed oil-free crunch that makes this healthy casserole feel truly indulgent.
