This recipe is very versatile. If you don’t have pinto beans, use kidney or black beans instead. I’m a big fan of using what you have on hand. If your family likes more or less flavor, adjust spices accordingly!
Chicken Tortilla Chip Casserole
1 can diced tomatoes
about 1 cup diced cooked chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
1 1/2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste
about 1 cup diced cooked chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
1 1/2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste
Directions:
Drain most of the liquid from the tomatoes and pour in an 9×13 baking dish. Sprinkle tomatoes with seasonings. Drain and rinse black beans and spread over tomatoes.
Crush chips and layer over the black beans.
Combine all liquids and mix thoroughly. Pour over the chips. Bake at 350 for about 25 minutes. Spread cheese on top and let melt in the oven for an additional 2-3 minutes.
Sprinkle a few cilantro leaves on top for added flavor!
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