12 corn tortillas 1 onion chopped and sauted
2 cans cream of chicken soup
1 1/2 cups sour cream
1 can Rotel, drained
1 can black beans, rinsed and drained
½ packet taco seasoning
3 cup cooked, chopped chicken
2 cups Mexican blend cheese
· Top with 1/2cup cherry tomatoes, chopped
· An avocado, pitted, peeled, and chopped
· Fresh cilantro leaves
Preheat oven to 350. Lightly grease a 9x13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Rotel, black beans, taco seasoning and chicken. Set aside. Chop and sauté onion, combine into the chicken mixture.
Tear 6 corn tortillas and put them in the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake 30 minutes, until bubbly and cheese is starting to brown.
Top with toppings as desired