Cheesy Mexican Chicken Tortilla Chip Casserole
Ingredients
- 3 cooked chicken breasts, diced or shredded, about 2 cups
- 1 cup salsa
- 4 ounces cream cheese ( 1/2 cup)
- 2 ounces canned diced green chiles (half of a 4-ounce can; use the whole can for more kick)
- 7.5 ounces canned black beans - half a 15-ounce can, drained and rinsed
- 1 cup crushed tortilla chips
- 1 cup sour cream
- 1 medium sized tomato diced
- 2 green onions sliced
- 2 cups shredded cheddar/jack cheese
Preparation
Preheat your oven to 350 degrees and prepare an 8″ square or round dish
Place cooked chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted
Add black beans and green chiles and heat through
Layer ingredients in your prepared dish as follows: Crushed tortilla chips, Chicken mixture, Sour cream, Tomatoes, Green Onions, Cheese
Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions or cilantro and fresh tomato
Make ahead
Assemble the casserole and don’t bake it
Cover tightly with foil or plastic wrap and refrigerate up to 24 hours
Remove from the fridge while the oven is preheated, remove the foil and bake as directed
