Description
A creamy filling of chicken, fire-roasted tomatoes, black beans, corn, and cheddar soup are sandwiched between layers of crushed tortilla chips and shredded Mexican cheese for a casserole that’s full of rich flavors and delightful textures.
Ingredients
Scale
- 1 10.5-ounce can condensed cheddar cheese soup (or condensed fiesta nacho cheese soup)
- 1 ¼ cups sour cream
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- freshly cracked black pepper (to taste)
- 4 cups cooked, shredded chicken
- 1 15-ounce can black beans (drained, rinsed well)
- 1 15.25-ounce can whole kernel corn (drained)
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 4-ounce can diced green chilies
- 3 cups crushed tortilla chips (divided)
- 2 cups shredded Mexican cheese blend (microbial-rennet, divided)
- fresh cilantro (chopped)
- sour cream (for topping)
- tortilla chips (for serving)
- lime wedges
Instructions
- Step: Preheat oven to 350° Fahrenheit and lightly spray a 9×13 casserole dish with neutral cooking spray.
- Step: In a large mixing bowl, stir together the condensed cheddar cheese soup, sour cream, garlic powder, cumin, chili powder, salt, and black pepper.
- Step: Gently stir in the cooked shredded chicken, black beans, whole kernel corn, fire-roasted diced tomatoes, and diced green chilies until fully incorporated.
- Step: Line the bottom of the greased casserole dish with 1 ½ cups of crushed tortilla chips, spreading them in an even layer.
- Step: Spread half of the chicken mixture over the tortilla chips, pressing it into an even layer.
- Step: Sprinkle 1 cup of shredded Mexican cheese blend evenly across the chicken mixture.
- Step: Top the cheese layer with the remaining 1 ½ cups of crushed tortilla chips.
- Step: Spread the remaining half of the chicken mixture over the chips to cover completely.
- Step: Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the top.
- Step: Bake, uncovered, for 20 minutes, then continue baking every 2 to 3 minutes until the cheese is melted and bubbly.
- Step: Let the casserole rest for 5 to 10 minutes, then portion and serve topped with fresh cilantro, sour cream, and lime wedges.
Notes
For convenience, rotisserie chicken can be used. To keep the filling moist and flavorful, include the liquid from the can of fire-roasted tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 417 kcal
- Sugar: 3 g
- Sodium: 906 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.02 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 68 mg
Keywords: Mexican chicken casserole, cheesy chicken bake, tortilla chip casserole, family dinner