This delicious chicken and black bean tortilla casserole is made in individual casserole dishes but can easily be baked in one large casserole dish. All my guys made quick work of this dinner–and quite a bit of noise with their search-out-the-last-tidbit spoon clanking.

Spray olive oil

2 cups tortilla chips, divided

3 cups cooked chicken breast, diced (deli-roasted chicken works well)

1-14 oz can black beans, drained and rinsed

1 cup frozen corn, thawed

1-16 oz jar salsa verde

2 green onions, sliced thin

1/4 cup light sour cream

3 tbsp chopped cilantro

1 cup grated cheddar cheese

Optional toppings: sour cream, tomatoes, avocado, minced cilantro, diced jalapenos

1) Preheat oven to 350 degrees; lightly spray 4 small casserole dishes (12-14 oz capacity) with spray olive oil

2) Crush 1 cup tortilla chips (reserving 1 cup for topping) and divide between casserole dishes; set aside

3) To large mixing bowl, add chicken, black beans, corn, salsa verde, green onions, sour cream, and cilantro; mix well and divide between casserole dishes

4) Bake casseroles uncovered 25 minutes until heated through and lightly bubbling; divide reserved tortilla chips between casseroles, pushing tips into tops of casseroles; sprinkle cheese over casseroles and bake additional 5 minutes; remove from oven, add toppings of your choice, and serve

Servings: 4