Topping options: sour cream, sliced fresh or pickled jalapeños, chopped cilantro, sliced or diced avocado, salsa, sliced scallions, lime wedges
Instructions
5-ounce) can condensed cream of mushroom soup, 1 (10-ounce) can diced tomato and green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Stir in 12 ounces cooked and shredded boneless, skinless chicken, 1 (about 15-ounce) can drained and rinsed black beans if using, and 1 cup frozen corn kernels if using.Transfer half of the mixture to the baking dish and spread into an even layer. Arrange 5 of the quartered corn tortillas over the top in an even layer (it’s OK if there is some overlap). Sprinkle 4 ounces of the shredded sharp cheddar cheese evenly over the top. Repeat layering the remaining chicken mixture, tortillas, and cheese.Bake until heated through, bubbling around the edges, and the cheese is beginning to brown, 30 to 40 minutes. Let cool for 5 minutes, then serve with desired toppings.Recipe NotesEquipment variations: This casserole can be assembled in two 8x8-inch or 9x9-inch baking pans.Storage: Refrigerate leftovers in an airtight container for up to 4 days. The baked or unbaked casserole can be frozen for up to 1 month.
