Cheesy Chicken Fiesta Casserole

Preheat oven to 350F.

In a large bowl, combine shredded chicken, olive oil, salt, black pepper, and taco seasoning. Mix well and set aside.

In another large bowl, stir together the cream of chicken soup, cheddar cheese soup, Rotel tomatoes, green chiles, black beans, chopped cilantro, and 12 ounces of the Mexican blend cheese.

Fold the chicken mixture into the soup mixture until well-combined.

Begin by layering 1/3 of the crushed tortilla chips in the bottom of a casserole dish. Top with half of the chicken and soup mixture, followed by another layer of tortilla chips, and the remaining chicken mixture. Finish with the last layer of tortilla chips and sprinkle the remaining 4 ounces of Mexican blend cheese on top.

Bake uncovered for 20-25 minutes or until the casserole is hot, bubbly, and the cheese is melted.