INGREDIENTS
- 10.5 ounces Cream of Chicken Soup
- 1/4 cup Sour Cream
- 1/2 cup Heavy Cream
- 4 ounces Diced Green Chiles undrained
- 10 ounces Rotel Tomatoes tomatoes with green chiles, undrained
- 10 ounces Green Enchilada Sauce
- 15 ounces black beans fully drained and rinsed
- 3 cups Mexican Blend Cheese divided
- 12 small Corn Tortillas
- 2 lbs Rotisserie Chicken shredded and diced
- Cherry Tomatoes and Fresh Cilantro for garnish
INSTRUCTIONS
- Preheat oven to 350F. Grease a 9×13 baking dish or spray with nonstick spray.
- In a LARGE bowl, stir together the soup, sour cream, heavy cream, green chiles, rotel, enchilada sauce, and black beans. Stir until smooth.10.5 ounces Cream of Chicken Soup,1/4 cup Sour Cream,1/2 cup Heavy Cream,4 ounces Diced Green Chiles,10 ounces Rotel Tomatoes,10 ounces Green Enchilada Sauce,15 ounces black beans
- Carefully stir in 2 cups cheese until fully combined. Set aside.3 cups Mexican Blend Cheese
- Spoon 1 cup of the sauce mixture into the bottom of the baking dish. Spread out onto a thin layer.
- Top with 6 of the corn tortillas, making a layer.12 small Corn Tortillas
- Top the tortillas with half of the shredded chicken.2 lbs Rotisserie Chicken
- Top chicken with half of the remaining sauce mixture, approximately 2 cups.
- Top with the remaining 6 tortillas, then the rest of the chicken, then the rest of the sauce.12 small Corn Tortillas
- Top with the remaining 1 cup shredded cheese.3 cups Mexican Blend Cheese
- Bake, uncovered, for 35-40 minutes or until fully bubbly and hot.
- Top with tomatoes cilantro, and anything else you like. Then serve enjoy!Cherry Tomatoes and Fresh Cilantro for garnish
NOTES
- It’s easy to swap out ingredients (like the beans, cheese, and chiles) in this casserole if needed. Add more of the ingredients you love, and skip the ones you don’t.
- Fully preheat the oven before baking.
- Make sure the chicken has been cooked before adding it into the casserole.
Variations:
- Add a crunch: For an element of crunch and texture, add a handful of crushed tortilla chips on top before baking.
- Beans: Not a fan of black beans? Swap them out for pinto beans, or spread a layer of refried beans on top of the chicken mixture in the pan.
- Swap out the cheese: I love the ease of the premixed Mexican blend, but feel free to experiment with any of your favorite cheeses to make it your own. Pepper jack is a great option for some spice!
- Add some heat: Amp up the spiciness with some diced jalapeños instead of (or in addition to) the green chiles. You can also add in some cayenne powder.
Storage: Store leftovers in the fridge up to 4 days, or the freeze up to 3 months.
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