3cooked chicken breasts, diced or shreddedabout 2 cups
4ouncescream cheese1/2 cup
2ouncescanned diced green chileshalf of a 4-ounce can; use the whole can for more kick
7.5ouncescanned black beanshalf a 15-ounce can, drained and rinsed
1cupcrushed tortilla chips
1medium sized tomatodiced
2cupsshredded cheddar/jack cheese
Preheat your oven to 350 degrees and prepare an 8" square or round dish.
Place cooked chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted.
Add black beans and green chiles and heat through.
Layer ingredients in your prepared dish as follows: Crushed tortilla chips, Chicken mixture, Sour cream, Tomatoes, Green Onions, Cheese.
Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions or cilantro and fresh tomato.
Can this casserole be made ahead of time? This recipe is a great make ahead option! Assemble the casserole and don't bake it. Cover tightly with foil or plastic wrap and refrigerate up to 24 hours. Remove from the fridge while the oven is preheated, remove the foil and bake as directed.How to store: Cool completely then cover and store leftovers in the fridge for up to 3-4 days. Reheat small portions in the microwave or larger portions in the oven.Can I freeze it? Yes! This casserole will actually freeze really well baked or unbaked. Assemble the layers and just don't bake it. Cover tightly with plastic wrap and then foil. The double layer helps to prevent freezer burn.To freeze a fully baked casserole, cool completely before covering and freezing. Thaw overnight in the fridge and set out while the oven is preheating and bake as directed. If already fully baked, just bake until warmed through.