Ingredients:

  • 4 cups cooked chicken, shredded
  • 2 cups cooked long-grain white rice
  • 15 oz canned black beans, drained and rinsed
  • 10.5 oz condensed cream of chicken soup
  • 1 cup full-fat sour cream
  • 4 oz canned diced green chiles
  • 0.5 cup red enchilada sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 3 cups shredded Mexican-style cheese blend
  • 3 cups crushed corn tortilla chips
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, juiced

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Combine the 1 cup sour cream, 10.5 oz cream of chicken soup, 0.5 cup enchilada sauce, and 1 medium lime, juiced, in a large mixing bowl.
  3. Whisk in the 1 tbsp chili powder, 1 tsp ground cumin, 0.5 tsp smoked paprika, and 0.5 tsp garlic powder until the sauce is velvety and uniform.
  4. Fold the 4 cups shredded chicken, 2 cups cooked rice, 15 oz black beans, and 4 oz diced green chiles into the sauce mixture.
  5. Stir in 1.5 cups of the shredded Mexican style cheese blend until the ingredients are fully coated.
  6. Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.
  7. Sprinkle the remaining 1.5 cups of cheese over the top, followed by the 3 cups crushed corn tortilla chips.
  8. Bake for 30 minutes until the cheese is bubbling and the chips are golden brown.
  9. Garnish with 0.25 cup fresh cilantro while the dish is still piping hot to release the herb's oils.
  10. Rest the casserole for 10 minutes before serving.