Mexican Chicken Casserole
Ingredients :
Directions :
1 Tbsp. olive oil
3 Tbsp. taco seasoning, divided
1 lb. chicken breast, boneless and skinless
2 cups cooked brown rice
15 oz. can pinto beans, drained and rinsed
½ cup cooked corn
2 bell peppers, seeded and sliced or diced
2 – 10 oz. cans diced tomatoes with green chilies, drained
4 oz. can diced green chilies
4 oz. can diced jalapenos {optional}
10 oz. can salsa verde
Dash coarse salt and ground black pepper
8 oz. shredded sharp cheddar cheese
4 oz. shredded pepper jack cheese
Cilantro, green onion, avocado, plain Greek yogurt for garnish
Tortilla chips for serving
Preheat oven to 375 degrees.
Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 Tbsp. taco seasoning. Place chicken in the hot skillet and saute 3-5 minutes on each side, until chicken is browned and juices run clear. Remove from the pan and allow to rest 5-10 minutes. Chop chicken into small pieces.
In a large bowl, combine chicken pieces, brown rice, pinto beans, corn, bell peppers, tomatoes, green chilies, jalapenos {if using}, salsa verde, remaining taco seasoning and a dash of salt and pepper. Stir in half of both cheeses.
Place mixture into a greased baking dish and top with the remaining cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
Top casserole with cilantro, green onion, avocado and/or Greek yogurt and serve with tortilla chips.
Notes
{Recipe for homemade taco seasoning: 1 ½ Tbsp. chili powder, 1 ½ tsp. ground cumin, 1 tsp. coarse salt, 1 tsp. ground black pepper, ½ tsp. smoked paprika, ¼ tsp. garlic powder, ¼ tsp. onion powder, ¼ crushed red pepper flakes, ¼ tsp. dried oregano leaves}
Open Next To Continue Reading...
SHARE ON FACEBOOK
0 Comments