Ingredients

The following ingredients have 9 Servings
  • 21.5 ounces cream of chicken soup (2 (10.75 oz cans))
  • 1½ cups sour cream
  • 14 ounces diced tomatoes with green chilis (1 can, (we used Ro-tel))
  • 15 ounces black beans (1 can (rinsed and drained))
  • 1 ounce taco seasoning (1 packet)
  • 4 boneless, skinless chicken breasts (cooked and shredded)
  • 13 ounces tortilla chips (1 bag)
  • 2 cups shredded cheddar cheese (divided)

Instruction

  • Preheat oven to 350 degrees.
  • Lightly grease a 9 x 13 inch pan.
  • In a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans, taco seasoning and chicken. Set aside.
  • Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan
  • Spread half of the chicken mixture over the tortillas.  
  • Top with 1 cup of cheese. Repeat layers.
  • Bake for 30 minutes, until bubbly and cheese is starting to brown.