Ingredients
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2 rotisserie chicken breasts, shredded
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1 (15 oz) can black beans
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2 cups frozen corn
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1 (10.5 oz) can Cheddar cheese soup
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1 tsp cumin
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1 tsp garlic
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1 (15 oz) can fire-roasted tomatoes
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1 cup cheddar cheese
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1 (4.6 oz) box taco shells
Steps
1
Preheat oven 400 F. Lightly spray or grease a 9 x 13 inch casserole pan.
2
Mix together the shredded chicken with the black beans, corn, cheddar cheese soup. diced tomatoes, cumin and garlic until well blended.
3
Break half of the taco into 2 pieces and arrange a single layer in the casserole dish. Top with half of the chicken mixture. Top with other half of taco shells and remaining chicken mixture. Sprinkle with cheese and bake for 20-25 minutes or until edges are bubbling.
