Chicken Taco Casserole

INGREDIENTS

• 20.1 ounces cream of chicken soup
• 1 cup chunky-style salsa I used PACE Mild brand
• 4 ounces diced green chilies
• ½ cup sour cream
• 0.85 ounce chicken taco seasoning I used Old El Paso brand
• 3 cups shredded white meat chicken
• 15 ounces seasoned black beans drained (I used Bush’s brand)
• 3 cups crushed tortilla chips
• 2½ cups Colby jack cheese shredded
• 1 cup Monterey jack cheese shredded
• fresh cilantro chopped

INSTRUCTIONS

1. 1 Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray.
2. 2 In a large mixing bowl, stir together the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning.
3. 3 Add the shredded chicken and seasoned black beans to the bowl. Stir together to incorporate all the ingredients fully.
4. 4 Layer half the chicken taco filling into the bottom of the prepared pan and spread it into an even layer.
5. 5 Sprinkle 2½ cups of the crushed tortilla chips evenly over the first layer of chicken taco filling.
6. 6 Spread the remaining chicken taco filling over the top of the crushed tortilla chips.
7. 7 Top the entire casserole with the shredded Colby jack, Monterey jack cheese, and the remaining ½ cup of crushed tortilla chips.
8. 8 Bake for 30 minutes or until the cheese is bubbly.
9. 9 Top the chicken taco casserole with a sprinkle of chopped fresh cilantro.

NUTRITION

Calories: 801 kcalkcal | Carbohydrates: 74 gg | Protein: 38 gg | Fat: 41 gg | Fiber: 12 gg | Sugar: 5 gg