1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used
98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilies
1 can black beans, rinsed and drained
1 packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
Preheat oven to 350 degrees. Lightly
grease a 9x13-inch pan.
In a large bowl, combine the chicken soup,
sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my
hands) and spread half of them on the bottom of pan. Spread half of the chicken
mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and
cheese is starting