Mexican CasseroleAn easy and very delicious Mexican casserole for any weeknight meal.
Serves: 6 servings
Ingredients
- 13 oz. (375 gms.) cooked chicken, (I like shredded chicken. Boil chicken breasts with onion, garlic, salt & pepper)
- 1 cup salsa
- 4 oz. light cream cheese
- 4 oz. can of diced green chiles
- 15 oz. can black beans
- 1 tomato, diced
- 2 green onions, sliced
- 2 cups Mexican shredded cheese or cheddar/jack cheese
- 1 cup crushed tortilla chips
- Olives & Cilantro Topper
Instructions
- Preheat oven to 350F. Grease an 8″ square or round casserole dish and set aside.
- Prepare shredded chicken. I typically boil for 20+ minutes with 1/2 onion, 2 garlic cloves, salt & pepper
- Once the chicken is cooked and shredded, add the chicken, salsa and cream cheese to a saute pan, heat stirring until cheese is melted and the chicken is heated through. Add the black beans and chiles and continue to heat ingredients.
- Layer into the prepared casserole as follows. Crushed tortilla chips, Chicken/black beans mixture, tomatoes, green onions and cheese. Place in the oven for 30 min. until heated through, hot and bubbling.
