Ingredients
Scale
- 3 cups crushed tortilla chips
- 15 oz. black beans (drained and rinsed)
- 2 cups chopped cooked chicken
- 21 oz. cream of chicken soup (2 cans)
- 10 oz. can Rotel tomatoes (undrained)
- 2 cups shredded jack cheese
- 2 cups shredded medium cheddar cheese
- Optional toppings: diced tomato, chopped cilantro, jalapeños
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×9 casserole dish.
- Spread about 1 cup of crushed tortilla chips evenly in the bottom of the dish.
- Layer the chopped chicken over the chips, followed by the rinsed black beans.
- In a mixing bowl, combine the cream of chicken soup with ground cumin and spread over the layers. Top with undrained Rotel tomatoes.
- Sprinkle jack and cheddar cheese over the tomato layer before adding the remaining crushed tortilla chips on top.
- Bake for 25-30 minutes until heated through and cheese is bubbly.
- Garnish with fresh cilantro and diced tomatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg