Ingredients
Scale
- 20.1 oz cream of chicken soup 🥣
- 1 cup chunky-style salsa (PACE Mild recommended) 🍅🌶️
- 4 oz diced green chilies 🌶️
- 1/2 cup sour cream 🥛
- 0.85 oz chicken taco seasoning (about one packet) 🧂🌮
- 3 cups shredded white meat chicken 🍗
- 15 oz seasoned black beans, drained 🫘
- 3 cups crushed tortilla chips 🌽
- 2 1/2 cups Colby Jack cheese, shredded 🧀
- 1 cup Monterey Jack cheese, shredded 🧀
- Cooking spray (for pan) 🧴
- Fresh cilantro, chopped (optional) 🌿
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray 🧴.
- In a large bowl, stir together the cream of chicken soup, chunky salsa, diced green chilies, sour cream, and chicken taco seasoning until smooth 🥣➡️🍅🌶️.
- Add the shredded chicken and drained seasoned black beans to the bowl. Mix until everything is evenly combined 🍗🫘.
- Spread half of the chicken-taco mixture in an even layer on the bottom of the prepared baking dish.
- Sprinkle 2 1/2 cups of the crushed tortilla chips evenly over the first layer of filling 🌽.
- Spread the remaining chicken-taco mixture over the crushed chips, smoothing into an even layer.
- Top the casserole with the shredded Colby Jack and Monterey Jack cheeses, then sprinkle the remaining 1/2 cup crushed tortilla chips over the top 🧀🌽.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through 🔥🕒.
- Remove from oven and let rest 5 minutes. Garnish with chopped fresh cilantro if desired and serve warm 🌿🍽️.