Step 1

Preheat your oven to 350°F (177°C) and grease a 13×9-inch casserole dish with non-stick cooking spray.

Step 2

Layer the base: Lightly crush the tortilla chips and evenly sprinkle about 1 cup across the bottom of the prepared baking dish.

Step 3

Add the chicken and beans: Layer the diced chicken and black beans over the crushed chips.

Step 4

Prepare the soup mixture: In a separate bowl, mix the cream of chicken soup with 1 teaspoon of ground cumin. Spread this mixture evenly over the chicken and beans. Pour the undrained Rotel tomatoes over the soup layer.

Step 5

Top with cheese and chips: Sprinkle both the Jack and Cheddar cheeses evenly over the tomato layer, then top with the remaining crushed chips. Optionally, mix in diced green chiles for an extra flavor boost.

Step 6

Bake the casserole: Place in the oven and bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese has melted completely.

Step 7

Garnish and serve: Garnish the hot casserole with chopped cilantro, diced tomatoes, and fresh jalapeño slices. Serve immediately.