Filled with a creamy sauce, two kinds of cheese, and plenty of chicken, there’s something in this dish for everyone. While this is certainly not an authentic Mexican dish, it combines lots of flavors and ingredients that will remind you of tacos, enchiladas, and your favorite Mexican/Tex-Mex meals. Mmm.
Ingreadient
- Cooking spray
- 2 Tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving
- 2 cloves garlic, finely chopped
- 3 c. shredded cooked chicken
- 1 (15.5-oz.) can black beans, rinsed, drained
- 1 (15.25-oz.) can corn, drained
- 1 1/2 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 1 (15-oz.) can fire-roasted tomatoes
- 1 (10.5-oz.) can cream of chicken soup
- 2 c. crushed tortilla chips, divided
- 1 1/2 c. shredded cheddar, divided
- 1 1/2 c. shredded Monterey Jack, divided
- Chopped fresh cilantro, tomatoes, and avocado, for serving
Direction
- Preheat oven to 350°. Grease a 13"-by-9" pan with cooking spray.
- In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño (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 chicken mixture on bottom of prepared pan. Top with half of chips, half of cheddar, and half of Monterey Jack. Repeat with remaining chicken mixture, chips, cheddar, and Monetery Jack.
- Bake casserole until bubbly and cheese is melted, 25 to 30 minutes.
- Top with cilantro, tomatoes, avocado, and jalapeño.
