🌮🧀 Mexican Chicken Tortilla Casserole
Serves: 8 | Prep: 15 min | Bake: 25–30 min
Ingredients
- 1½ lb (700 g) cooked, shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup chunky salsa
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (10.5 oz) 98% fat-free cream of chicken soup
- ¾ cup plain Greek yogurt
- 1 cup reduced-fat Mexican-blend shredded cheese, divided
- 1 packet taco seasoning
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 cup lightly crushed baked tortilla chips
- ¼ cup chopped green onions
- Fresh cilantro, optional
Method
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine cream of chicken soup, Greek yogurt, salsa, tomatoes, taco seasoning, cumin, garlic powder, and black pepper.
- Stir in shredded chicken, black beans, corn, and ½ cup cheese.
- Spread the mixture evenly into the baking dish.
- Sprinkle with the remaining cheese, followed by the crushed tortilla chips.
- Bake uncovered for 25–30 minutes, until hot, bubbly, and golden on top.
- Rest for 5–10 minutes, then garnish with green onions and cilantro.
