Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 packet taco seasoning (1 oz)
- 1 cup salsa
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 2 cups tortilla chips, crushed
- 2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- 1 large tomato, diced
- 1/4 cup sliced black olives (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken with taco seasoning and salsa.
- Stir in black beans and corn until combined.
- Lightly grease a 9×13 inch baking dish. Spread half of the crushed tortilla chips on the bottom.
- Pour chicken mixture over chips layer. Sprinkle 1 cup cheese on top.
- Add remaining crushed tortilla chips over cheese, then top with remaining cheese.
- Bake 20-25 minutes until cheese is melted and bubbly.
- Let cool 5 minutes, then dollop sour cream over casserole.
- Garnish with cilantro, diced tomato, and black olives. Serve warm.
Notes
- Use rotisserie chicken for convenience.
- Add chopped jalapenos for extra heat.
- Substitute Greek yogurt for sour cream if desired.
- Try different beans like kidney beans.
- Add avocado slices on top for freshness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 700 mg
- Fat: 20 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg