Mexican Chicken Casserole

Ingredients

Cooking spray

2 Tbsp. neutral oil

1 medium yellow onion, chopped

1 small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving

2 cloves garlic, finely chopped

3 cups shredded cooked chicken

1 (15.5-oz.) can black beans, rinsed, drained

1 (15.25-oz.) can corn, drained

1 1/2 tsp. kosher salt

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. freshly ground black pepper

1 (15-oz.) can fire-roasted tomatoes

1 (10.5-oz.) can cream of chicken soup

2 cups crushed tortilla chips, divided

1 1/2 cups shredded cheddar, divided

1 1/2 cups shredded Monterey Jack, divided

Chopped fresh cilantro, tomatoes, and avocado, for serving

Directions

Step 1

Preheat oven to 350°. Grease a 13" x 9" pan with cooking spray.

Step 2

In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño (if using) and garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken, beans, corn, salt, chili powder, cumin, and pepper and cook, stirring occasionally, until warmed through, about 5 minutes. Add tomatoes and soup and stir to combine.

Step 3

Spread half of chicken mixture on bottom of prepared pan. Top with half of chips, half of cheddar, and half of Monterey Jack. Repeat with remaining chicken mixture, chips, cheddar, and Monetery Jack.

Step 4

Bake casserole until bubbly and cheese is melted, 25 to 30 minutes.

Step 5

Top with cilantro, tomatoes, avocado, and jalapeño.

Top the casserole, nacho-style, with chopped cilantro, tomatoes, and avocado and sliced jalapeño. (A few dollops of sour cream and squeezes of lime)