Mexican Chicken Casserole recipe

Mexican Chicken Casserole

2		enchilada tortillas (Old El Paso brand); cut into 2cm strips
1	Tbs	vegetable oil
600	g	chicken thigh fillets; cut into 3cm pieces
420	g	can Mexican chilli beans
310	g	can corn kernels; drained
300	g	jar mild tomato salsa
1		green chilli; deseeded, coarsely chopped
1	quantity	Roasted Peppers And Wild Rice (see recipe)

1	Preheat oven to 220°C. Place the tortilla strips, in a single layer, on a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. Remove from oven and set aside until required.
2	Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.
3	Place the beans over the base of a 1L (4-cup) capacity ovenproof baking dish. Top with a layer of chicken pieces and a layer of corn. Pour over the tomato salsa and sprinkle with chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.
4	Serve over roasted peppers and wild rice

Servings: 4

Cooking Time: 30 minutes

Oven Temperature: 220°C

Recipe Type: Casserole, Chicken, Mexican

Tips

For a kid-friendly version: Replace the Mexican chilli beans with a 400g can of red kidney beans and omit the chilli.

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Leftovers: Use the tortillas, cut into wedges and baked, as an accompaniment to dips.

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