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Mexican chicken casserole

Mexican chicken casserole in a baking dish

Mexican chicken casserole

Name: Mexican chicken casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 1 medium onion chopped; 2 garlic cloves chopped; 2 tbsp taco seasoning (such as Old El Paso); 295g tin condensed cream of mushroom soup; 400g tin chopped tomatoes; 120ml chicken stock; 225g shredded rotisserie chicken; 160g frozen corn; 400g tin black beans drained and rinsed; 340g shredded monterey jack or mature cheddar cheese; 225g tortilla chips; crema; chopped avocado; chopped red onion; chopped coriander; hot sauce; Tajín seasoning

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

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If you love nachos, try this easy casserole. Rotisserie chicken keeps it simple, and stays juicier than cooked chicken breasts

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Ingredients

Units:

MetricUS

2 tbsp vegetable oil
1 medium onion

chopped
2 garlic cloves

chopped
2 tbsp taco seasoning

(such as Old El Paso)
295g tin condensed cream of mushroom soup
400g tin chopped tomatoes
120ml chicken stock
225g shredded rotisserie chicken
160g frozen corn
400g tin black beans

drained and rinsed
340g shredded monterey jack or mature cheddar cheese
225g tortilla chips

To serve

crema
chopped avocado
chopped red onion
chopped coriander
hot sauce
Tajín seasoning

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Method

step 1

Preheat the oven to 180C/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.
step 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, coriander, hot sauce and Tajín seasoning.

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