Description
A comfort-packed casserole with tender chicken, black beans, cheesy gooeyness, and a crispy tortilla chip topping. Easy to make, perfect for weeknights or gatherings.
Ingredients
3 cups crushed tortilla chips (divided)
15 oz black beans (drained and rinsed)
2 cups chopped cooked chicken
1 teaspoon ground cumin
18 oz enchilada sauce
8 oz chopped mushrooms
10.3 oz canned soup (cream of mushroom)
15 oz chicken broth
2 cups shredded cheddar cheese
1 cup crushed tortilla chips (for topping)
2 guajillo chiles (optional)
1 mild chile (optional)
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, combine crushed tortilla chips and black beans
Spread mixture evenly in a casserole dish
Mix chopped chicken with cumin and enchilada sauce; spread over bean layer
Add chopped mushrooms and canned soup
Pour chicken broth over the mixture
Top with shredded cheddar cheese and a layer of crushed tortilla chips
Bake for 30 minutes until bubbly and golden
Notes
Use rotisserie chicken for convenience
Crush tortilla chips thoroughly for even texture
Optional roasted chiles add smoky depth
Dish freezes well for up to 3 months
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: Mexican-Inspired