This recipe has what seems to be a ton of ingredients. Don't let that put you off. It's another super-easy recipe from this cookbook that, actually, it took me more time to assemble everything and photograph it than it did to throw this together.
I don't have any interesting stories or anecdotes about this recipe, except that it's really good, and the leftovers are surprisingly good as well.
Also, I completely forgot to take a picture of the plate itself, and my pictures seem
Mexican Chicken BakeServes 8 (or 2 with lots of leftovers!)
Too many to fit on my cutting board! Also, weird alien sheen happening on the bowls.
2 cups broken tortilla chips
1 tsp. chili powder
1 Tbsp. plus 1/2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. black pepper
Two 10-oz. cans white chunk chicken, rinced and drained
One 15-oz. can black beans, rinced and drained
One 15-oz. can red kidney beans, rinsed and drained
One 15-oz. can corn, drained
One can Rotel
One 8-oz. can tomato sauce
1 cup salsa
1 Tbsp. cilantro
1/2 tsp. salt
4 cups shredded Cheddar cheese (or 2 cheddar, 2 Monterey Jack. Your choice.)
Sour cream for garnish (optional)
Additional salsa for garnish (optional)
Preheat oven to 350°F. Coat a 9x13" casserole dish with olive oil (or cooking spray). Cover the bottom of the dish with the broken chips.
In a small bowl, mix together the chili powder, 1/2 tsp. onion powder, garlic powder, cumin, and pepper. In a seperate mixing bowl, combine the chicken with the spice mixture. Add the beans, corn, Rotel, tomato sauce, and salsa.
Mix well, then add the cilantro, 1 Tbsp. onion powder, and salt. Mix well again.
Spread half the chicken mixture over the chips in the dish. Cover with 2 cups cheese. Spread the remaining chicken over the cheese, and cover with remaining cheese.
Bake for 25-30 minutes, or until cheese is thoroughly melted. Garnish with sour cream and salsa if you want.