A delightful twist on the classic chicken enchilada casserole, this recipe is packed with flavor and is incredibly easy to prepare.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, combine the shredded chicken, salsa, corn, and half of the green onions.
Mix thoroughly to ensure the flavors are evenly distributed.
Spread a layer of crushed tortilla chips in the bottom of a baking dish.
Crush the chips slightly for a more even layer.
Top the chips with the chicken mixture, spreading it out evenly.
Press down gently to compact the layers.
Sprinkle the diced tomatoes and remaining green onions over the chicken mixture.
Distribute the toppings evenly for consistent flavor.
Cover the top with the cheese blend.
Use freshly grated cheese for the best melting quality.
Bake in the preheated oven for 35-40 minutes, or until the cheese is melted and bubbly.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for a few minutes before serving.
Allowing it to cool slightly makes it easier to serve.
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