Chicken Tortilla Casserole

This is a great dinner to make when you get near the bottom of your bag of tortilla chips. You know, when you have a bunch of crunched up leftovers? Below is the perfect way to use them :)

Ingredients:

1 can diced tomatoes*
1 small can green chilies*
about 1 cup diced cooked chicken
1 can beans- pinto, kidney, black, chili- whatever you have
1 can cream of chicken soup, low sodium
1 can sliced black olives
1/4 cup sour cream, low fat
3/4 cup milk
1 1/2 cups crushed tortilla chips
1 1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste (I never need the salt!)
Fresh Cilantro

* instead of using separate cans of diced tomatoes and green chilies, you can use 2 cans of rotel. I use one can of rotel and one can of diced tomatoes.

Directions:

Preheat oven to 350.

Drain most of the liquid from the tomatoes and pour in an 9×13 baking dish. Sprinkle tomatoes with seasonings. Drain and rinse beans and spread over tomatoes.


Crush chips and layer over the beans.

Sprinkle black olives over chips.

Combine all liquids and chicken, and mix thoroughly. Pour over the chips.

Place shredded cheese over top evenly. I usually use a bit more than 1.5 cups. Towards the last 3 minutes, I sprinkle some fresh cilantro over the top of the cheese for some extra flavor :)

Bake at 350 for about 25 minutes.