This casserole features layers of shredded chicken, black beans, corn and cheese, all brought together with the warmth of chilli powder and cumin. Topped with crispy tortilla chips and melted cheese, it’s a crowd-pleaser perfect for family dinners or potlucks.
Ingredients:
- Cooking spray
- 2 tablespoons neutral oil
- 1 medium yellow onion, chopped
- 1 small jalapeño, deseeded, seeded and finely chopped (optional), plus additional thinly sliced jalapeños to serve
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 1 15.5 oz. can black beans, rinsed and drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chilli powder
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 (15 oz.) can fire-roasted tomatoes
- 1 10.5 oz. can of cream of chicken soup
- 2 cups crushed tortilla chips, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 1 1/2 cups shredded Monterey Jack, divided
- Chopped fresh cilantro, tomatoes and avocado, to serve
Method of cooking:
Preheat the oven to 175°C (350°F). Spray a 9×13-inch baking pan with cooking spray.
In a large skillet, heat the oil over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5 minutes. Add the garlic and cook for a further minute.
Combine the ingredients: In a large bowl, mix together the cooked onion mixture, shredded chicken, black beans, corn, kosher salt, chili powder, ground cumin, black pepper, fire roasted tomatoes and cream of chicken soup.
Spread half of the crushed tortilla chips on the bottom of the prepared casserole dish. Cover with half of the chicken mixture and half of the two cheeses. Repeat with another layer of tortilla chips, chicken mixture and cheese.
Place in the oven and bake, uncovered, for 30 minutes or until bubbly and cheese is melted.
Garnish with chopped fresh coriander, tomatoes, avocado slices and additional jalapeño slices if desired.
