Name: Mexican Chicken Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 cups crushed tortilla chips; 15 oz black beans (drained and rinsed); 2 cups chopped cooked chicken; 1 teaspoon ground cumin; 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; 1 diced tomato; 1 bunch cilantro (chopped); jalapeños (optional)

Ingredients

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3 cups crushed tortilla chips
15 oz black beans (drained and rinsed)
2 cups chopped cooked chicken
1 teaspoon ground cumin
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
1 diced tomato
1 bunch cilantro (chopped)
jalapeños (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a casserole dish.
Crush tortilla chips lightly and spread about 1 cup in the bottom of the dish.
Layer diced chicken evenly over the chips followed by black beans.
Mix ground cumin into the cream of chicken soup, then spread over the layers without adding water or milk. Top with Rotel tomatoes.
Sprinkle both types of cheese over the tomato layer and finish with remaining crushed tortilla chips.
Bake for about 25-30 minutes until bubbly and cheese is melted.
Garnish with chopped cilantro and diced tomatoes before serving.

Author: Mason
Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 900mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg