Ingredients
- 1 34 cups nacho tortilla chips
- crushed
- 13 cup butter
- melted
- 3 (8 ounce) packages cream cheese
- softened
- 12 cup mayonnaise
- 1 (1 1/4 ounce) envelope taco seasoning
- 2 tablespoons all-purpose flour
- 4 eggs
- lightly beaten
- 1 12 cups cooked chicken breasts
- finely chopped
- 1 12 cups Mexican blend cheese
- shredded
- 13 cup green onion
- finely chopped
- 1 cup sour cream
- whole kernel corn
- garnish
- cubed avocado
- garnish
- tomatoes
- chopped
- garnish
- sliced ripe olives
- garnish
- salsa (optional)
- cracker (optional)
- tortilla chips (optional)
Instructions
- Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-inch springform pan.
- In large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth.
- Add eggs; beat on low speed just until combined.
- Stir in the chicken, cheese blend and onions.
- Pour over crust.
- Place pan on baking sheet.
- Bake at 325 degrees for 60-70 minutes or until center is almost set.
- Gently spread sour cream over the top; bake 10 minutes longer or until set.
- Cool on wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate for 8 hours.
- Just before serving, remove sides of pan.
- Garnish with corn, avocado, tomato and olives.
- Serve with salsa and crackers, if desired.
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