Back to the Cutting Board
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Mexican Chicken Casserole
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Ingredients
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- 1 lb. boneless, skinless chicken breast
- tbsp. vegetable or canola oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 cup freshly grated sharp cheddar cheese
- 1/2 cup freshly grated Monterrey Jack or Pepper Jack cheese
- 15 oz. can black beans, rinsed and drained
- 14.5 oz. can diced tomatoes, drained, or 1 large tomato, seeded and chopped
- 4 oz. can chopped green chilies
- 1 cup fresh or frozen corn (no need to thaw)
- 1 packet (about 1 oz.) taco seasoning (see recipe notes)
- 1/2 tsp. salt, or to taste
- 1 cup low-fat sour cream
- 3 (8-inch) flour tortillas or corn tortillas
Process
- Preheat oven to 350 degrees (F). Coat a 8 or 9-inch square baking dish with cooking spray.
- Tip: For faster shredding, cut chicken into large chunks and transfer to the bowl your mixer. Using the paddle attachment, mix on low until the chicken is shredded. Place chicken in a medium saucepan and fill with enough cold water to cover the chicken. Set over high heat and bring to a boil. Reduce heat to medium and simmer, covered, until chicken is cooked through, about 10 or 15 minutes. Transfer chicken to a cutting board to cool for a few minutes. Use two forks to shred chicken. You can make the chicken several days ahead and store it in an air-tight container in the fridge.
- While the chicken is cooking, heat oil in a medium skillet over medium heat. Cook onion and garlic until softened, about 5 minutes.
- Meanwhile, mix together the grated cheddar and Jack cheese in a small bowl.
- Transfer onion mixture to a large bowl. Add the beans, tomatoes, green chilies, corn, taco seasoning, salt and 1/3 of the cheese mixture. Add shredded chicken. Stir in sour cream and mix well.
- Using the skillet that you cooked the onions in, place over medium-high heat. Cook one tortilla until lightly browned on both sides. Transfer to baking dish. Repeat with next tortilla. While the tortilla is cooking, spread 1/3 of the chicken mixture in the baking dish. Top with the toasted tortilla and another 1/3 of the chicken mixture. Repeat toasting remaining tortilla and top it with the remaining chicken mixture. Sprinkle remaining cheese on top.
- Bake for 30 minutes or until the filling is bubbly and the cheese is melted. Let stand for 5 minutes before serving. Serve with sour cream and salsa if desired.
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