Cheesy Mexican Chicken Casserole
Benefits of this warming winter dish? Besides deliciousness of course – it freezes well (so makes a great meal prep option). It’s versatile: eat it over rice with a squeeze of lime, pack enchiladas or burritos with it, or even bake it in a baking dish topped with melted cheese for a great hot dip at your next gathering (chunky corn chips a must!). Also super-customisable with whatever veg you have: fun extras are zucchini, tiny pumpkin cubes, green capsicum, and other sweet squashes.
Servings Prep Time
4people 15 minutes
Cook Time
20minutes
Servings Prep Time
4people 15 minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a large pot, saute the onion, garlic and green pepper gently over low heat in a little oil until they soften.
  2. Brown your chicken in the pot.
  3. Add your spices and stir for a minute or two to release the flavours.
  4. Add the tomatoes, cream cheese, drained black beans and corn kernels. Add a little water or stock depending on what kind of chicken you use – you don’t want it to catch on the bottom of the pan, leave it a little brothy while the chicken cooks all the way through. Cover and simmer over low heat, checking often.
  5. When the chicken is cooked, check for seasoning and add salt and pepper. Check your chilli heat here too and adjust.
  6. When ready to serve, stir through the juice of one lime.