Ingredients:
- 2 cups shredded cooked chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup chunky salsa
- 1 (4-ounce) can diced green chilies
- 1 cup sour cream
- 1 (1-ounce) packet chicken taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 3 cups crushed tortilla chips, divided
- 1 cup shredded Colby Jack cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (optional, for garnish)
Directions:
1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray.
2. In a large bowl, mix together the cream of chicken soup, salsa, diced green chilies, sour cream, and chicken taco seasoning until well combined.
3. Stir in the shredded chicken and black beans.
4. Spread half of the chicken mixture evenly in the prepared casserole dish.
5. Sprinkle 2½ cups of the crushed tortilla chips over the chicken layer.
6. Spread the remaining chicken mixture over the chips.
7. Top with the shredded Colby Jack and Monterey Jack cheeses, followed by the remaining ½ cup of crushed tortilla chips.
8. Bake for 30 minutes, or until the cheese is bubbly and the casserole is heated through.
9. Garnish with chopped fresh cilantro, if desired. Serve hot with your favorite taco toppings.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 400 kcal per serving | Servings: 8 servings