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Mexican Chicken Casserole
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
1 tablespoon olive oil
1 small red onion, diced
1 red bell pepper, seeded and diced
1 teaspoon dried oregano
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1 (4 oz.) can diced green chilies, drained
1 cup corn kernels, fresh or frozen and defrosted
1 (15 oz.) can black beans, drained and rinsed
1-1/2 cups cooked brown rice
12 ounces salsa or enchilada sauce
2 cups chicken breasts, cooked and cubed
1/4 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
In a large oven-safe skillet, heat the oil on medium heat. Add the onion and bell pepper and cook until softened. Add the oregano, cumin, chili powder, smoked paprika, salt, and oregano and stir to combine. Continue to cook for 2-3 minutes.
Add the green chilies and stir to combine. Cook for another 2-3 minutes. Add the cooked chicken, beans, corn, rice and salsa. Stir everything until well-combined.
Turn the oven to broil. Top the mixture with the shredded cheese and place the oven-safe skillet (see Note) in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve immediately. Enjoy!
Note: If you don’t have an oven-safe skillet, place everything except for the cheese in a baking dish, top with shredded cheese and place in oven.
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