Ingredients:
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup chunky-style salsa (PACE Mild works well)
- 1 (4-ounce) can diced green chiles
- 1/2 cup sour cream
- 1 (0.85-ounce) packet chicken taco seasoning mix
- 3 cups shredded cooked white meat chicken
- 1 (15-ounce) can seasoned black beans, drained
- 3 cups crushed tortilla chips
- 2 1/2 cups shredded Colby Jack cheese
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro, optional garnish
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the cream of chicken soup, salsa, green chiles, sour cream, and taco seasoning until smooth.
- Stir in the shredded chicken and drained black beans until well combined.
- Gently fold in the crushed tortilla chips.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle Colby Jack and Monterey Jack cheeses evenly over the top.
- Bake uncovered for 30–35 minutes, or until bubbly and the cheese is fully melted.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with chopped cilantro if desired.
Serving Suggestions
- Serve with Spanish rice or cilantro-lime rice
- Add a side of guacamole or sliced avocado
- Spoon into tortillas for taco-style servings
Storage
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat in the oven at 325°F or microwave until heated through
Tips and Variations
- Use rotisserie chicken for faster prep
- Swap black beans for pinto beans if preferred
- Add corn or diced bell peppers for extra texture
- For extra heat, use medium or hot salsa