Chicken Taco Casserole (Print Version)

# Ingredients:

01 - 20.1 oz of cream of chicken soup
02 - 4 oz of diced green chilies
03 - 1 cup of chunky salsa
04 - 3 cups of cooked, shredded chicken breast
05 - ½ cup of sour cream
06 - 3 cups of tortilla chips, crushed
07 - 1 cup of Monterey Jack cheese, shredded
08 - 15 oz of black beans, seasoned and rinsed
09 - 0.85 oz of chicken taco spice mix
10 - 2½ cups of shredded Colby Jack cheese
11 - Chopped cilantro for topping, optional

# Instructions:

01 - Turn your oven to 375°F and lightly coat a 9x13-inch pan with cooking spray.
02 - Combine the soup, salsa, chilies, sour cream, and taco seasoning in a big bowl.
03 - Toss the black beans and shredded chicken into the mixture and give it a good stir until everything's combined.
04 - Scoop half the chicken mix into the pan and spread it out so it’s even.
05 - Sprinkle 2½ cups of the crushed chips on top of the first chicken layer.
06 - Pour the rest of the chicken mix over the chips, spreading it evenly.
07 - Scatter the shredded cheeses and remaining crushed chips all over the top.
08 - Pop the dish in the oven and cook for 30 minutes, or until you see the cheese bubbling.
09 - Sprinkle some chopped cilantro on top before serving if you’d like.

# Notes:

01 - Grating your cheese fresh works better since store-bought shredded cheese doesn’t melt as smoothly.
02 - Use a gallon-sized Ziploc bag and either your hands or a rolling pin to crush the tortilla chips easily.
03 - Make sure your oven temperature is accurate; some ovens need calibration. Keep an eye on your dish as the timer nears.

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