Mexican Chicken Casserole
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Mexican Chicken Casserole
Category
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Chipotle olive oil, plus more for the casserole dish
- 1 medium yellow onion, chopped
- 2 small jalapeños, 1 stemmed, seeded, finely chopped, 1 sliced in rings for garnish
- 2 garlic cloves, finely chopped
- 3 cups shredded cooked chicken
- 1 (15.5-oz.) can of black beans, rinsed, drained
- 1 (15.25-oz.) can of corn, drained
- Kosher salt & freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (15-oz.) can of fire-roasted tomatoes
- 1 (10.5-oz.) can cream of chicken soup
- 2 cups crushed tortilla chips, divided
- 1 1/2 cups shredded cheddar, divided
- 1 1/2 cups shredded Monterey Jack, divided
- 1/4 cup Fustini's Jalapeño Lime balsamic
- 1 tablespoon sugar
- chopped fresh cilantro, tomatoes, and avocado, for serving
Ingredients
Directions
- Preheat oven to 350°,. Grease a 13"-by-9" pan with olive oil.
- In a large skillet over medium heat, heat olive oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add chopped jalapeñ,o (if using) and garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken, beans, corn, salt, chili powder, cumin, and pepper and cook, stirring occasionally, until warmed through about 5 minutes. Add tomatoes and soup and stir to combine.
- Spread half of the chicken mixture on the bottom of the prepared pan. Top with half of the chips, half of the cheddar, and half of Monterey Jack. Repeat with the remaining chicken mixture, chips, cheddar, and Monterey Jack. Bake casserole until bubbly and cheese are melted, 25 to 30 minutes.
- Meanwhile, in a small saucepan, add balsamic and sugar. Heat until sugar is dissolved. Add sliced jalapeñ,os and turn off the heat. Allow pickling for 30 minutes. Use as garnish with cilantro, tomatoes, and avocado.
Recipe Note
A family favorite! If you need to cook the chicken, cut it up and sauté in Chipotle olive oil. Adapted from delish.com