Chicken Tortilla Casserole

Sorry for not posting yesterday, guys. I spent most of the day at home with a sick toddler (who really didn’t act all that sick, of course, but you know how that goes), and as a result I’m playing catch-up in pretty much every aspect of my life today. I don’t have much time to post, but I couldn’t leave you guys in the lurch two days in a row. :)

We all liked this chicken tortilla casserole a lot. I used the Betty Crocker recipe as a base and added my own touches to this: chili powder and cumin, black beans, and tortilla chips instead of corn tortillas. The chips added a great crunchy texture, which I think this dish really needed. Some cilantro and corn would be great additions to this dish too, which is something I'll try when I make this again -- which I definitely will do!

Chicken Tortilla Casserole
adapted from Betty Crocker

1 can condensed cream of chicken soup
1 4.5-ounce can chopped green chiles
1 8-ounce container sour cream
1/2 cup milk
1 teaspoon chili powder
1/2 teaspoon cumin
2 cups shredded cooked chicken breast
1 medium green bell pepper, chopped (1 cup)
1 large tomato, seeded and chopped (1 cup)
1 can black beans, rinsed and drained
2 cups tortilla chips, roughly crushed
2 cups shredded sharp Cheddar cheese

1. Heat oven to 350 degrees. Spray 13 x 9-inch glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chili powder and cumin. Stir in chicken, bell pepper, tomatoes, and black beans. Layer half of the chicken mixture in a baking dish; top with 1 cup of cheese and 1 cup of tortilla chips. Repeat layers, ending with tortilla chips.

2. Cover with foil. Bake 40 minutes or until mixture is bubbly. Let stand 5 minutes before serving.