Chicken Taco Casserole (Print Version)
# Ingredients:
01 -
20.1 ounces cream of chicken soup
02 -
1 cup chunky-style salsa
03 -
4 ounces diced green chilies
04 -
½ cup sour cream
05 -
0.85 ounce chicken taco seasoning
06 -
3 cups shredded white meat chicken
07 -
15 ounces seasoned black beans, drained
08 -
3 cups crushed tortilla chips
09 -
2½ cups Colby jack cheese, shredded
10 -
1 cup Monterey jack cheese, shredded
11 -
fresh cilantro, chopped (optional garnish)
# Instructions:
01 -
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
02 -
In a large mixing bowl, stir together the cream of chicken soup, chunky-style salsa, diced green chilies, sour cream, and chicken taco seasoning.
03 -
Add the shredded chicken and seasoned black beans to the bowl. Stir together to fully incorporate all ingredients.
04 -
Layer half the chicken taco filling into the bottom of the prepared pan and spread it into an even layer.
05 -
Sprinkle 2½ cups of the crushed tortilla chips evenly over the first layer of chicken taco filling.
06 -
Spread the remaining chicken taco filling over the top of the crushed tortilla chips.
07 -
Top the entire casserole with the shredded Colby jack cheese, Monterey jack cheese, and the remaining ½ cup of crushed tortilla chips.
08 -
Bake for 30 minutes or until the cheese is bubbly.
09 -
Top the chicken taco casserole with a sprinkle of chopped fresh cilantro before serving.
# Notes:
01 -
Freshly shredded cheese is the best choice for this dish. Pre-shredded cheese has a preservative coating that prevents it from melting as well.
02 -
Put the tortilla chips in a Ziploc gallon bag and crush them with your hands or a rolling pin.
03 -
Oven temperatures vary and may need to be recalibrated periodically to ensure accuracy. Monitor the casserole as the baking time approaches.