Chicken Taco Casserole

Ingredience

2 (10.5-ounce) cans of cream of chicken soup

1 cup of chunky-style salsa (I used PACE Mild brand)

4-ounce can of diced green chiles

½ cup of sour cream

1 (0.85-ounce) packet of chicken taco seasoning mix (I used Old El Paso brand)

3 cups of shredded white meat chicken

15-ounce can of seasoned black beans, drained (I used Bush’s brand)

3 cups of crushed tortilla chips

2½ cups of shredded Colby Jack cheese

1 cup of shredded Monterey Jack cheese

Chopped fresh cilantro, optional garnish