This casserole is so easy to make, it’s perfect for a weeknight meal. Chicken breasts are cooked and shredded. Then cream of chicken soup, sour cream, diced tomatoes with chiles, black beans and taco seasoning are mixed together with the chicken. Next tortilla chips are crushed and placed in a baking dish. Half of the chicken mixture is spread on top of the chips and cheddar cheese is sprinkled on top. Then the layers are repeated. The casserole is baked until bubbly.
Prep Time15minutes
Cook Time30minutes
Servings10people
Ingredients
2cans(10.75 oz) each cream of chicken soup
1 ½cupssour cream
14ozcan diced tomatoes with green chilesRo*tel
15ozblack beansdrained and rinsed
1oztaco seasoning packet
4boneless, skinless chicken breasts, cooked and shredded
13ozbag tortillas chips
2cupsshredded cheddar cheesedivided
Instructions
Preheat oven to 350 F.
Lightly grease 9x13 inch pan.
In a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans, taco seasoning and chicken. Set aside.
Crush chips 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.