3 cups crushed tortilla chips or Dorito Nacho Cheese chips
15 oz. black beans drained and rinsed
2 cups chopped cooked chicken (rotisserie chicken works well)
1 teaspoon of ground cumin
21 oz. cream of chicken soup 2 (10.5 oz) cans. DO NOT add any water or milk
10 oz. can Rotel tomatoes undrained
2 cups shredded jack cheese
2 cups shredded medium cheddar cheese
1 tomato diced
1 bunch cilantro rinsed and chopped
Jalapenos optional
Instructions
Preheat oven to 350 F and grease 13x9 casserole dish with non-stick cooking spray
Crush tortilla chips and sprinkle approximate 1 cup across the bottom of the baking dish
Layer diced chicken and black beans over the crushed chips
Stir 1 teaspoon of cumin into the cream of chicken soup. DO NOT add any water or milk to
the soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread
it evenly over the entire top. Add canned tomatoes over the soup layer.
Sprinkle cheese evently over tomato layer and top with remaining crushed chips
Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
Garnish casserole with cilantro and chopped tomatoes
Serve immediately with a slice or two of fresh jalapeno.
Notes
Do not drain Rotel tomatoes before adding to casserole
You can substitute Doritos for regular tortilla chips
For another flavor element mix 4 oz. can of diced chiles into the soup/cumin mixture
Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate.
When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.