Mexican Chicken Casserole

Total Time: 35 mins | Yield: 10 Servings

This Mexican Chicken Casserole is my ultimate comfort food! I’ve made this for quite some time now. Allow me to share the recipe with you as well! Everyone deserves to know how delicious this is. Try it now!

Ingredients:

2 c shredded medium cheddar cheese

21 ounces cream of chicken soup 2 (10.5 ounces) cans

3 c crushed tortilla chips or Dorito Nacho Cheese chips

2 c chopped cooked chicken (rotisserie chicken works well)

15 ounces of black beans, drained and rinsed

1 bunch of cilantros rinsed and chopped

1 tomato, diced

2 c shredded jack cheese

1 10-ounce can Rotel tomatoes, undrained

Jalapeños (optional)

1 tsp ground cumin

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray inside a 13×9-inch casserole dish.

Crush the tortilla chips and scatter them on the bottom of the prepared casserole dish.

Place the chicken slices and black beans on top of the tortilla chips.

In a mixing bowl, add the cream of chicken soup and 1 tsp of cumin. Stir until well blended and spread the mixture on top of the chicken and beans.

Spread the tomatoes on top of the soup.

Add the cheese over the tomatoes followed by the rest of the crushed tortilla chips.

Place the casserole inside the preheated oven and bake for about 30 minutes or until the cheese turns golden brown.

Remove the casserole from the oven, then top it with the rest of the tomatoes and freshly chopped cilantro.

Serve with jalapeno slices on the side. Enjoy!

Notes:

Drain the Rotel tomatoes first before adding them.

You can use Doritos instead of tortilla chips.

You can make this the night before. Wrap with plastic when cooled, then place it inside the fridge.

Remove the plastic wrap, then sprinkle the tortilla chips on top and bake.

Nutrition Facts: