Cheesy Taco Chicken Casserole

Ingredients

• 3 cups cooked shredded chicken

• 1 packet taco seasoning

• 1 cup salsa (mild, medium, or hot)

• 1 cup sour cream

• 1 can (10 oz) Rotel tomatoes, drained

• 1 cup canned black beans, rinsed (optional)

• 1 cup corn kernels (fresh, frozen, or canned)

• 2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 8–10 crushed tortilla chips (optional topping)

• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

2. In a large bowl, mix shredded chicken with taco seasoning, salsa, sour cream, Rotel, black beans, corn, and half of the cheddar and Monterey Jack cheese.

3. Spread the mixture into the baking dish and top with the remaining cheese.

4. Bake for 20–25 minutes or until hot, bubbly, and the cheese is melted.

5. Sprinkle crushed tortilla chips on top (optional) and bake 5 more minutes.

6. Garnish with cilantro and serve with rice, tortillas, or a fresh salad.