Mexican Chicken Casserole

• servings: 12 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

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 (more or less to taste)

1 teaspoon salt (more or less to taste)

freshly cracked black pepper (to taste)

4 cups cooked, shredded chicken (see Notes)

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

1 ½ cups crushed tortilla chips (any brand, any flavor)

1 cup shredded Mexican cheese blend

1 ½ cups crushed tortilla chips (any brand, any flavor)

1 cup shredded Mexican cheese blend

fresh cilantro (chopped)

sour cream

tortilla chips (any brand, any flavor)

lime wedges

Directions

Preheat oven to 350° Fahrenheit.

Lightly spray casserole dish with neutral cooking spray, making sure to coat bottom and inner sides of dish. Set casserole dish aside.

For the Chicken Filling

Add 1 10.5-ounce can condensed cheddar cheese soup, 1 ¼ cups sour cream, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon chili powder, 1 teaspoon salt, and freshly cracked black pepper to large mixing bowl. Stir ingredients together until fully incorporated.

Add 4 cups cooked, shredded chicken, 1 15-ounce can black beans, 1 15.25-ounce can whole kernel corn, 1 14.5-ounce can fire-roasted diced tomatoes, and 1 4-ounce can diced green chilies to mixing bowl. Gently stir all ingredients together until fully incorporated and well coated in soup mixture. Set bowl aside.

To Assemble the Casserole

Line bottom of lightly-greased casserole dish with 1 ½ cups crushed tortilla chips. Spread tortilla chips out to cover bottom of casserole dish in one even layer.

Divide chicken mixture in half. Top layer of tortilla chips with one half of chicken mixture, gently pressing chicken mixture out into single, even layer, covering bottom of dish completely. Set remaining half of chicken mixture aside.

Sprinkle 1 cup shredded Mexican cheese blend evenly across top of chicken mixture, breaking up any clumps or especially thick areas.

Top cheese layer with remaining 1 ½ cups crushed tortilla chips, spreading chips out evenly to completely cover cheese layer.

Top tortilla chips with remaining half of chicken mixture. Gently press chicken mixture out to cover chips completely in one even layer.

Top chicken mixture with remaining 1 cup shredded Mexican cheese blend, sprinkling cheese evenly over top of filling.

To Bake the Casserole

Once all layers have been assembled, place casserole dish in preheated oven. Bake casserole, uncovered, 20 minutes.

After 20 minutes, check casserole. Continue baking, checking casserole every 2 to 3 minutes, until top layer of cheese is melted and bubbly.

Once cheese has melted, carefully remove casserole dish from oven and set aside. Let casserole rest 5 to 10 minutes or until cooled slightly.

Once casserole has cooled slightly, portion casserole into preferred number of servings. Top each serving with fresh cilantro and sour cream if desired, and serve warm with whole tortilla chips and lime wedges for extra flavor.

Nutrition

• Calories: 417 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.02 g
• Cholesterol: 68 mg
• Sodium: 906 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 22 g