Mexican chicken casserole
- Total time
- 40 min
- servings
- 4 servings
- Dish type
- Main dish
Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify
Prep
15 min
Cook
25 min
Total time
40 min
Ingredients
Ingredients
servings
- 2 c. à soupe vegetable oil
- 1 medium onion chopped
- 2 garlic cloves chopped
- 2 c. à soupe taco seasoning (such as Old El Paso)
- 10 oz can cream of mushroom soup
- 15 oz can fire-roasted diced tomatoes with chiles
- 0,5 cup/4 fl oz chicken stock
- 2 tasse shredded rotisserie chicken
- 1 tasse frozen corn
- 15 oz can black beans drained and rinsed
- 3 tasse shredded monterey jack or sharp cheddar cheese
- 2 tasse tortilla chips
- crema
- chopped avocado
- chopped red onion
- chopped cilantro
- hot sauce
- Tajín seasoning
Method
- 1
Preheat the oven to 350/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onions and garlic with ½ salt for 4 mins. Add the taco seasoning, cream of mushroom soup, tomatoes and stock, and bring to the boil. Add the shredded chicken, corn and beans, then turn the heat down to a simmer and cook for 5 mins.
- 2
Pour the mixture into 13 x 9in baking dish. Scatter over half the cheese. Lightly crush the chips and scatter them on top, then cover with the remaining cheese. Bake for 25 mins, or until bubbling and golden. Serve in bowls with crema, avocado, onion, cilantro, hot sauce and Tajín seasoning.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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