Description
An easy chicken casserole with a tex-mex vibe. It’s got black beans, corn, green chiles, picante sauce, tortilla strips, monterey jack cheese and loads of flavor.
Ingredients
Scale
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 1/2 of one jalapeno, seeded and diced
- 2 cloves garlic, minced
- 1 cup Pace picante sauce (I used mild)
- 2 ounces cream cheese
- 1 Tbsp taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 (4 oz) can diced green chiles
- 1 Tbsp lime juice
- 1/4 cup sour cream
- Pinch of kosher salt
- 2 cups shredded or chopped rotisserie chicken
- 1 cup shredded monterey jack cheese
- 1 sliced green onion
- 1/2 cup multi-colored tortilla strips
Instructions
- Heat oven to 350° F.
- Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the onion and jalapeno and saute until soft and translucent, about 5 minutes. Add in the garlic and saute for 30 seconds.
- Turn heat down to medium. Stir in the picante sauce, cream cheese, taco seasoning, beans, corn, green chiles, lime juice, sour cream and salt. Heat through and stir until incorporated, about 3 minutes.
- Turn off heat. Fold in the the chicken.
- Spread the mixture into a square 9×9 inch baking dish. Sprinkle with the cheese.
- Bake for 25 minutes. Increase heat to broil and broil until cheese starts browning (1-2 minutes).
- Garnish with green onion and tortilla strips. Serve and enjoy!
- Category: Chicken
- Method: Stove and Oven