Food rarely goes bad at my house. Not just because my five-year old already eats like he’s 15, but because I regularly scan the contents of my fridge and pantry in an effort to use everything up before it turns into a science experiment! (C’mon- you all know what I’m talking about!) This recipe is a result of me getting creative with the last 1/3 of the bag of tortilla chips. My husband was reluctant to take a bite when he’d heard what I’d made it with, but was pleasantly surprised! Now, we look forward to this casserole when there are nothing but crumbs left at the bottom of the tortilla chip bag!
about 1 cup diced cooked chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
1 1/2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste
Sprinkle a few cilantro leaves on top for added flavor!
Recipe originally appeared on $5 Dinners.