Mexican chicken casserole
Serves 4
Easy
Prep:
Cook:
If you love nachos, try this easy casserole. Rotisserie chicken keeps it simple, and stays juicier than cooked chicken breasts
Skip to ingredients
Units:
- 2 tbsp vegetable oil
- 1 medium onionchopped
- 2 garlic cloveschopped
- 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 beansdrained 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
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.
