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
- 1 tomato (diced)
- 1 bunch cilantro (chopped)
- Optional: jalapeños
Instructions
- Preheat the oven to 350°F and grease a 13×9 casserole dish.
- Spread about 1 cup of crushed tortilla chips in the bottom of the dish.
- Layer the chopped chicken and black beans over the chips.
- Mix the cream of chicken soup with ground cumin; spread over the layers without adding any liquid.
- Top with undrained Rotel tomatoes, followed by both types of cheese and remaining crushed chips.
- Bake for 25–30 minutes until hot and bubbly.
- Garnish with diced tomato and chopped cilantro before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/10 of casserole (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg