Mexican Chicken Casserole
(from hewelch’s recipe box)
not tried yet
Source: Simply Sugar & Gluten Free
Categories: Main Dish - chicken
Ingredients
- 1 tablespoon canola or grapeseed oil
- 1 large yellow onion, small dice
- 3 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1 1/2 (14.5 ounce) cans diced tomatoes, pureed in a blender or food processor
- 1/2 cup of your favorite salsa
- 3/4 teaspoon kosher salt, or more
- several turns of the black pepper grinder
- 3 cups Restaurant Style Mexican Black Beans or 2 (15 ounce) cans black beans, drained and rinsed
- 3 cups cooked chicken
- 8 ounces Monterey Jack cheese, grated
- Optional Toppings
- Light sour cream
- Salsa
- Chopped green Onions
- Avocado
Directions
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Preheat the oven to 350F.
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Heat the oil in a large skillet over medium low heat. Add the onion and cook until translucent, 5 – 8 minutes.
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Add garlic and cook until fragrant, about one minute.
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Stir in cumin and oregano and cook several minutes.
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Add tomatoes, salsa, salt, and pepper. Bring to a boil and reduce to a simmer for 5 minutes.
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Stir in black beans and chicken. Heat through. Taste and adjust seasoning as needed
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Spread 1/2 of the chicken and bean mixture into the bottom of a 3 1/2-quart casserole dish. Top with half of the cheese.
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Add rest of chicken and black mean mixture on top with the remaining cheese.
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Cover and bake for 40 – 45 minutes. Uncover and bake for another 10 minutes, until edges are bubbly.
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Let stand for 5 minutes before serving.