Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a cast-iron skillet.

Step 3

Heat a large skillet over medium-high heat.

Step 4

In a large bowl, add the cubed chicken, the oil, the salt, the pepper, and the taco seasoning and toss to combine.

Step 5

Pour the coated chicken pieces into the heated skillet and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F and the juices run clear, about 7-10 minutes.

Step 6

Place the cooked chicken pieces on a plate.

Step 7

In a second large bowl, add the cream of chicken soup, the cheddar cheese soup, the tomatoes with green chilies and their juices, 3/4 of the cheese, the black beans, 1/4 cup of the cilantro and stir to combine.

Step 8

Add the cooked chicken to the soup mixture and stir to combine.

Step 9

Spread 1/3 of the crushed chips into the prepared cast-iron and top with 1/2 of the chicken mixture. Repeat the layers once, using 1/2 of the remaining crushed chips and the remaining chicken mixture.

Step 10

Sprinkle the casserole with the remaining crushed chips and the remaining cheese.

Step 11

Bake the casserole until it is hot, bubbly, and melted, about 20-25 minutes.

Step 12

Serve the casserole garnished with the extra cilantro.