Mexican Chicken Casserole

Total Time: 35 mins | Yield: 10 Servings

This Mexican Chicken Casserole is a classic Mexican dish that you can now enjoy in the comfort of your home! Give this recipe a try now and prepare to fall in love. Perfect for dinner with your family. Enjoy!

Ingredients:

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

1 10-ounce can Rotel tomatoes, undrained

1 tsp ground cumin

2 c shredded jack cheese

15 ounces of black beans, drained and rinsed

1 tomato, diced

3 c crushed tortilla chips or Dorito Nacho Cheese chips

2 c shredded medium cheddar cheese

Jalapeños (optional)

1 bunch of cilantros rinsed and chopped

2 c chopped cooked chicken (rotisserie chicken works well)

Directions:

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

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

Gently crush the tortilla chips.

Scatter the crushed tortilla chips to the bottom of the prepared casserole dish.

Arrange 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.

Pour the mixture on top of the chicken and beans and spread it evenly.

Add the canned tomatoes on top of the soup.

Top the tomatoes with the rest of the crushed chips and cheese.

Place the casserole inside the preheated oven and bake for about 30 minutes or until the cheese has melted completely.

Remove the casserole from the oven.

Garnish with chopped tomatoes and cilantro.

Serve with jalapeno slices. Enjoy!

Notes:

Make sure not to drain the Rotel tomatoes.

Feel free to use Doritos instead of tortilla chips.

You can add about 4 ounces of sliced chiles if you wish.

You can make this the night before. Just make sure not to add the tortilla chips on top.

When cooled, wrap with plastic and place it inside the fridge. Bake the next day without the plastic wrap and with the tortilla chips on top.

Nutrition Facts: