Description
A delicious and hearty casserole made with tender chicken, creamy sauce, and topped with cheese, served over crispy tortilla chips.
Ingredients
- Main Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 1 packet (1 oz) Taco seasoning
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Corn, drained
- 1 can (10 oz) Diced tomatoes with green chilies, undrained
- 2 cups Shredded cheddar cheese
- 1 bag (12 oz) Tortilla chips
- 1 cup Sliced green onions, for garnish
- 1 cup Sliced black olives, for garnish
- Fresh cilantro, to taste (optional garnish)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- In a mixing bowl, combine the cream of chicken soup, sour cream, and taco seasoning. Stir until well blended.
- Pour the mixture over the chicken breasts in the slow cooker. Then add the black beans, corn, and diced tomatoes, spreading them evenly over the top.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and mix well.
- Sprinkle the shredded cheddar cheese on top. Cover and let sit for 10–15 minutes or until the cheese is melted.
- To serve, layer tortilla chips on a plate, spoon the creamy chicken mixture over the chips, and garnish with sliced green onions, black olives, and fresh cilantro if desired.
Notes
- Feel free to customize with your favorite toppings or add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican