Ingredients
Scale
- 12 corn tortillas
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 1½ cups sour cream
- 1 (10-oz) can Ro-tel, drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (1-oz) package taco seasoning
- 3 cups cooked chopped chicken
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat oven to 350ºF. Lightly grease a 9×13-inch pan.
- In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning, and chicken. Set aside.
- Tear 6 corn tortillas and put them in the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese.
- Repeat the layers.
- Bake 30 minutes, until bubbly and cheese is starting to brown.
Notes
- Use cooked chicken for best results.
- Drain beans and Ro-Tel well to prevent sogginess.
- Top with fresh cilantro, avocado, or salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg