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 (chopped)
- Optional jalapeños
Instructions
- Preheat the oven to 350°F and grease a 13×9 inch casserole dish.
- Layer about 1 cup of crushed tortilla chips at the bottom.
- Evenly distribute the cooked chicken over the chips followed by the black beans.
- In a bowl, mix ground cumin into the cream of chicken soup without adding water or milk, then spread it over the chicken and beans. Top with Rotel tomatoes.
- Sprinkle both cheeses evenly over the mixture and finish with remaining crushed chips.
- Bake for 25-30 minutes until bubbly and golden on top.
- Garnish with cilantro and diced tomatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg