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)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×9-inch casserole dish with non-stick cooking spray.
- Spread about 1 cup of crushed tortilla chips on the bottom of the baking dish.
- Layer the chopped chicken and black beans evenly over the chips.
- In a bowl, mix the cream of chicken soup with cumin, then spread it over the chicken and beans. Top with undrained Rotel tomatoes.
- Sprinkle both cheeses on top before adding the remaining crushed tortilla chips.
- Bake for 25–30 minutes or until hot and bubbly with melted cheese.
- 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 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 60mg