Mexican Chicken Casserole

Mexican Chicken Casserole

from amandascookin.com
35 min

Ingredients

  • 3 cups crushed tortilla chips (or Dorito Nacho Cheese chips)
  • 15 oz. black beans (drained and rinsed)
  • 2 cups chopped cooked chicken ((rotisserie chicken works well))
  • 1 teaspoon ground cumin
  • 21 oz. cream of chicken soup (2 (10.5 oz) cans)
  • 1 10 oz. can Rotel tomatoes (undrained)
  • 2 cups shredded jack cheese
  • 2 cups shredded medium cheddar cheese
  • 1 tomato (diced)
  • 1 bunch cilantro (rinsed and chopped)
  • Jalapeños (optional)

Directions

  1. 1

    Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.

  2. 2

    Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.

  3. 3

    Layer diced chicken and black beans over the crushed chips.

  4. 4

    Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.

  5. 5

    Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.

  6. 6

    Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.

  7. 7

    Garnish casserole with cilantro and chopped tomatoes.

  8. 8

    Serve immediately with a slice or two of fresh jalapeño.