Makes: servings
Equipment
1 9x13 casserole dish
Ingredients
- Cooking spray
- 2 Tbsp. neutral oil
- 1 onion, chopped
- 1 small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving
- 2 cloves garlic, finely chopped
- 3 cups shredded cooked chicken
- 1 can black beans (15 oz), rinsed, drained
- 1 cup corn, frozen
- 1 ½ tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. freshly ground black pepper
- 1 can fire-roasted tomatoes (15 oz)
- 1 can cream of chicken soup
- 2 cups crushed tortilla chips
- 1 ½ cups Cheddar cheese, shredded
- 1 ½ cups Monterey Jack cheese, shredded
- Cilantro, tomatoes, avocado, optional garnishments
Instructions
- Preheat oven to 350°. Grease a 13" x 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 chicken mixture on bottom of prepared pan.
- Top with chips and then cheeses.
- Bake casserole until bubbly and cheese is melted, 25 to 30 minutes.
- Top with cilantro, tomatoes, avocado, sour cream, and/or jalapeño.
Nutrition
Calories: 412kcal | Carbohydrates: 22g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 622mg | Potassium: 467mg | Fiber: 6g | Sugar: 4g | Calcium: 307mg | Iron: 2mg
