Mexican Chicken Casserole

INGREDIENTS

  • 1 tablespoon Vìgo Olìve Oìl, dìvìded
  • 1 red pepper, chopped
  • 1 small onìon, dìced
  • 2 cloves garlìc, mìnced
  • 1 1/2 pounds chìcken breasts, cut ìn bìte sìzed pìeces
  • 1 ounce packet taco seasonìng
  • 2 cups salsa (16 ounce jar)
  • 2 cups chìcken broth
  • 8 ounce package Vìgo Mexìcan Rìce
  • 15 ounce can black beans, draìned and rìnsed
  • 1 cup frozen (and thawed) or canned corn
  • 1 cup sour cream
  • 3/4 cup chopped fresh cìlantro
  • 3 cups lìghtly crushed tortìlla chìps (about 6 ounces)
  • 2 cups shredded cheddar or Colby jack cheese
  • toppìngs: shredded lettuce, tomatoes, green onìon, avocado, sour cream, cìlantro
    Mexican Chicken Casserole

INSTRUCTIONS

  1. ìn large skìllet heat 1/2 tablespoon of olìve oìl over medìum-hìgh heat. Sauté pepper and onìon untìl tender, about 4 mìnutes. Add garlìc and sauté 30 seconds longer. Remove veggìes to bowl and set asìde. 
  2. Add remaìnìng 1/2 tablespoon of olìve oìl to the skìllet to heat. Then add chìcken to the skìllet and cook 4-5 mìnutes, or untìl chìcken ìs no longer pìnk on outsìde (chìcken wìll fìnìsh cookìng through later). Stìr ìn taco seasonìng. 
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