20ounces condensed cream of chicken soup2 10-ounce cans
10ouncecanned diced tomatoes with green chileslike Rotel
15ouncecanned black beansrinsed and drained
1ouncepacket taco seasoning2 tablespoons
2cupsfreshly shredded cheddar cheesedivided
1cupfresh diced tomatoes
Preheat the oven to 350 degrees and prepare a 9x13 baking dish by coating with non-stick spray. Set aside.
In a large bowl, mix together the chicken, cream of chicken soup, sour cream, canned diced tomatoes and green chiles, black beans, taco seasoning and 1 cup of the cheddar cheese until fully incorporated.
Transfer the mixture into the prepared baking dish. Top with additional cheddar cheese, crushed tortilla chips, fresh tomato, jalapeños and cilantro.
Bake uncovered for 30 minutes or until the chips are golden brown and the casserole is bubbly throughout.