Ingredients
Scale
- 3 cups crushed tortilla chips (or Dorito Nacho Cheese chips)
- 15 oz. black beans (drained and rinsed)
- 2 cups chopped cooked chicken
- 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
- Diced tomatoes and chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F and grease a 13×9 inch casserole dish.
- Lightly crush the tortilla chips and layer about 1 cup in the bottom of the dish.
- Evenly distribute the diced chicken and black beans over the chips.
- In a bowl, mix cumin into the cream of chicken soup and spread it over the chicken and beans without adding water or milk. Top with Rotel tomatoes.
- Sprinkle both types of cheese over the tomato layer, then add the remaining crushed tortilla chips on top.
- Bake for 25-30 minutes until hot and bubbly.
- Garnish with diced tomatoes and cilantro before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg