Think of this as backwards nachos - tons of toppings with just a sprinkle of tortilla chips - and the best part, it takes 10 minutes to throw together. Slideshow: More Casserole Recipes
4 cups shredded cooked chicken, from a rotisserie chicken
2 (14-to 15-ounce) cans black beans
1/2 cup pickled jalapeños
1 (12 ounce) jar salsa
8 ounces shredded Mexican cheese
A handful of tortilla chips
How to Make It
Preheat the oven to 350°F.
In a 3-quart baking dish, toss together the chicken, beans with their liquid, and jalapeños. Top with a layer of the salsa, then sprinkle evenly with the cheese. Crumble the tortilla chips evenly over the cheese. Bake the casserole until the filling is bubbling, about 30 minutes. Serve with sour cream.
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