Ingredients
Scale
- 4 cup cooked shredded chicken
- 2 cup shredded cheddar
- 5 cup crushed tortilla chips
- 2 cup freshly diced or canned diced tomatoes
- 1 15oz can Goya brand black beans, drained
- 2½ cup chicken broth
- ¾ cup all purpose flour
- 1 tsp paprika
- ¼ tsp chicken seasoning or chicken bouillon
- 1½ cup milk
- ½ tsp salt
- 1 large onion, diced and cooked
- 1 cup sour cream
- 1 envelope taco seasoning
- freshly chopped green onion and cilantro for garnish
Instructions
- Preheat oven to 400°F.
- In large mixing bowl, add chicken, tomatoes, black beans, onion, taco seasoning and sour cream.
- Make your cream of chicken soup by bringing your chicken broth and ½ cup milk to a low boil.
- Stir chicken seasoning, flour, salt and paprika in small bowl.
- Add seasoned flour mixture to the remaining one cup milk and whisk until smooth.
- Add milky, seasoned mixture to the chicken broth.
- Continue to cook on low for 5 minutes and stir or whisk continually.
- Remove from heat.
- Add your fresh cream of chicken soup mixture to the chicken mixture and stir thoroughly.
- In a 9×13 pan, layer your chicken mixture, then crushed chips, then cheddar cheese. Repeat layers as desired.
- Sprinkle remaining crushed chips and cheese for the top layer.
- Bake for 20 minutes or until chips are golden brown and cheese is melted.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0