Mexican Chicken Casserole
INGREDIENTS
INSTRUCTIONS
- 1 tablespoon Vìgo Olìve Oìl, dìvìded
- 1 red pepper, chopped
- 1 small onìon, dìced
- 2 cloves garlìc, mìnced
- 1 1/2 pounds chìcken breasts, cut ìn bìte sìzed pìeces
- 1 ounce packet taco seasonìng
- 2 cups salsa (16 ounce jar)
- 2 cups chìcken broth
- 8 ounce package Vìgo Mexìcan Rìce
- 15 ounce can black beans, draìned and rìnsed
- 1 cup frozen (and thawed) or canned corn
- 1 cup sour cream
- 3/4 cup chopped fresh cìlantro
- 3 cups lìghtly crushed tortìlla chìps (about 6 ounces)
- 2 cups shredded cheddar or Colby jack cheese
- toppìngs: shredded lettuce, tomatoes, green onìon, avocado, sour cream, cìlantro
INSTRUCTIONS
- ìn large skìllet heat 1/2 tablespoon of olìve oìl over medìum-hìgh heat. Sauté pepper and onìon untìl tender, about 4 mìnutes. Add garlìc and sauté 30 seconds longer. Remove veggìes to bowl and set asìde.
- Add remaìnìng 1/2 tablespoon of olìve oìl to the skìllet to heat. Then add chìcken to the skìllet and cook 4-5 mìnutes, or untìl chìcken ìs no longer pìnk on outsìde (chìcken wìll fìnìsh cookìng through later). Stìr ìn taco seasonìng.
- .....
- .....
- Get full recipe >> CLICK HERE