Total Time: 35 mins | Yield: 10 Servings
This Mexican Chicken Casserole is what you just might need today! With this very minimal set of ingredients, you will surely have the best lunch or dinner today! Invite your friends over and surprise them with this luscious dish. A big thanks to my good friend, Andrea, for recommending this to me. Despite my busy schedule, I still get to cook a delicious meal for my family. Have a beautiful day, friends. Don’t forget to share this with your peers as well. I’m sure they are going to love it as much as we do. Enjoy!
Ingredients:
2 c chopped cooked chicken (rotisserie chicken works well)
15 ounces black beans drained and rinsed
3 c crushed tortilla chips or Dorito Nacho Cheese chips
2 c shredded jack cheese
1 tomato diced
1 10 ounces can Rotel tomatoes undrained
21 ounces cream of chicken soup 2 (10.5 ounces) cans
1 tsp ground cumin
2 c shredded medium cheddar cheese
Jalapeños (optional)
1 bunch cilantro rinsed and chopped
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 13×9-inch casserole dish.
Gently crush the tortilla chips, then cover the bottom of the baking dish with it.
Arrange the chicken slices and black beans on top of the chips.
In a mixing bowl, add the cream of chicken soup and 1 tsp of cumin. Stir until well blended.
Pour the mixture on top of the chicken and spread it evenly.
Spread the canned tomatoes on top of the soup.
Top the tomatoes with the rest of the crushed chips and cheese.
Place it inside the preheated oven and bake for about 30 minutes or until the cheese is melted completely.
Remove from the oven and garnish with chopped tomatoes and cilantro.
Serve and enjoy!
Nutrition Facts:
Serving: 1portion | Calories: 334cal | Carbohydrates: 15g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 702mg | Potassium: 329mg | Fiber: 4g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 2mg | Calcium: 359mg | Iron: 2mg
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