Ingredients
Scale
- 3 cups crushed tortilla chips
- 15 oz black beans (drained and rinsed)
- 2 cups chopped cooked chicken
- 1 teaspoon ground cumin
- 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
- Fresh tomato for garnish
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F and grease a 13×9 casserole dish.
- Spread about 1 cup of crushed tortilla chips across the bottom of the dish.
- Layer the diced chicken and black beans evenly over the chips.
- Mix the ground cumin into the cream of chicken soup and spread it over the chicken and beans.
- Add the undrained Rotel tomatoes on top.
- Sprinkle both cheeses evenly and finish with the remaining crushed chips.
- Bake for 25-30 minutes until bubbly and cheese is melted.
- Garnish with diced tomatoes and chopped cilantro before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approx. 200g)
- Calories: 360
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg