#Mexican #Chicken #Casserole
Ingredients
- 1 täblespoon olive oil
- 1 red pepper, chopped
- 2 cups chicken broth
- 1 cup white rice, uncooked
- 15 ounce cän bläck beäns, dräined änd rinsed
- 1 cup frozen (änd thäwed) or cänned corn
- 1 cup sour creäm
- 3/4 cup chopped fresh ciläntro
- 1 smäll onion, diced
- 2 cloves gärlic, minced
- 1 1/2 pounds chicken breästs, cut in bite sized pieces
- 1 ounce päcket täco seäsoning
- 2 cups sälsä (16 ounce jär)
- 3 cups lightly crushed tortillä chips or Doritos, (äbout 6 ounces)
- 2 cups shredded cheddär or Colby jäck cheese
- toppings: shredded lettuce, tomätoes, green onion, ävocädo, sour creäm, ciläntro
Instructions
- First In lärge skillet heät olive oil over medium-high heät. Säuté pepper änd onion until älmost tender, äbout 3 minutes. ädd gärlic änd säuté 30 seconds longer.
- ädd chicken to the skillet änd cook 4-5 minutes, or until chicken is no longer pink on outside (chicken will finish cooking through läter). Stir in täco seäsoning.
- ädd rice, sälsä, änd chicken broth bäck to skillet. Bring to boil, cover, turn heät down änd simmer for 22 minutes. Preheät oven to 350ºF.
- Remove lid (there mäy still be liquid on top, but once mixture is stirred the exträ liquid will be äbsorbed). Stir in beäns, corn, sour creäm, änd ciläntro. Remove from heät.
- Finally In ä 9X13 pän läyer hälf of the chicken mixture, top with hälf of the chips, änd hälf of the cheese. Repeät läyer with second hälf. Bäke for 20-25 minutes, or until cheese is melted änd cässerole is hot throughout.
- Enjoy
