Ingredients

The following ingredients have 10 Servings
  • 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, DO NOT add any water or milk)
  • 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)

Instruction

  • Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
  • Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
  • Layer diced chicken and black beans over the crushed chips.
  • Stir 1 teaspoon of cumin into the cream of chicken soup. DO NOT add any water or milk to the 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.
  • Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
  • Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
  • Garnish casserole with cilantro and chopped tomatoes.
  • Serve immediately with a slice or two of fresh jalapeño.