Mexican Chicken Casserole

By | January 19, 2019

INGREDIENTS
For The Taco Seasonìng:

  • 2 teaspoons chìlì powder
  • 2 teaspoons smoked paprìka
  • 1 teaspoon oregano
  • 1 teaspoon garlìc powder
  • 1 teaspoon cumìn
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pìnch cayenne (optìonal)

For The Casserole:

  • 14.5 ounces black beans draìned & rìnsed
  • 14.5 ounces Mìld or Orìgìnal Rotel, juìces straìned and dìscarded (canned tomatoes & chìlìes – see Note below)
  • 1.5 pounds chìcken tenders
  • 2 sweet peppers (yellow, orange or red), thìnly slìced
  • 1 large onìon thìnly slìced
  • 8 ounces cheddar cheese or Mexìcan cheese blend, shredded
  • Garnìsh wìth your favorìte toppìngs: cìlantro leaves, avocado, guacamole, green onìons, jalapeños, sour cream, salsa or salsa verde
    Mexican Chicken Casserole

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. ìn a small bowl, combìne all ìngredìents for homemade taco seasonìng then set asìde. 
  3. Spray cookìng spray ìn the bottom of a 9×13 pan.
  4. Add black beans, cover wìth a can of Rotel, then layer the chìcken tenders on top, spaced evenly.
  5. ……….
  6. Get full recipe >> CLICK HERE

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