Description
Creamy chicken casserole with corn, beans and green chiles. It’s topped with a crispy Frito cheesy topping.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 1/4 pounds boneless skinless chicken thighs
- 1 Tbsp dry onion
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1/2 cup Pace Picante Sauce (I used mild)
- 3 Tbsp cornstarch + 3 Tbsp water
- 1 cup sour cream
- 3 cups chili cheese Fritos
- 1/2 cup shredded cheddar cheese
Instructions
- Pour broth into Instant Pot. Add in chicken, onion, garlic powder, cumin, chili powder, black pepper. Dump the beans, corn, green chiles and picante sauce on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch and water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot until thickened.
- Break up the chicken into pieces.
- Turn off Instant Pot. In a bowl mix together the sour cream and 1 cup of the hot mixture from the Instant Pot. Stir the whole mixture back into the pot.
- Sprinkle the Fritos on top. Sprinkle the cheese on top. Place air fryer lid on top and set to 300 degrees for 5 minutes. (If you don’t have an air fryer lid you can just scoop the mixture onto plates and top each portion with some Fritos and cheese.)
- Scoop onto plates and enjoy.
- Category: Chicken
- Method: Instant Pot/Air fryer lid