Mexican chicken casserole

Method2 steps · about 40 min

1. 1

   Step 1: Preheat the oven to 350°F (180°C)/gas 4. Heat the oil (2 tbsp) in a large frying pan over a medium heat and fry the onions (1 medium) and garlic (2) with salt (to taste) to taste for 4 mins. Add the taco seasoning (2 tbsp), cream of mushroom soup (10oz can), tomatoes and stock, and bring to the boil. Add the shredded chicken, corn (1 cup) and beans, then turn the heat down to a simmer and cook for 5 mins.

   Uses 2 tbsp vegetable oil · 1 medium onion chopped · 2 garlic cloves chopped · 2 tbsp taco seasoning (such as Old El Paso) · 10oz can cream of mushroom soup · 15oz can fire-roasted diced tomatoes with chiles · ½ cup/4 fl oz chicken stock · 2 cups shredded rotisserie chicken

2. 2

   Step 2: Pour the mixture into 13 x 9in baking dish. Scatter over half the cheese. Lightly crush the chips and scatter them on top, then cover with the remaining cheese. Bake for 25 mins, or until bubbling and golden. Serve in bowls with crema, avocado, onion, cilantro, hot sauce and Tajín seasoning.

   Bake casserole · 25 minUses 3 cups shredded monterey jack or sharp cheddar cheese · 2 cups tortilla chips · crema · chopped avocado · chopped red onion · chopped cilantro · hot sauce · Tajín seasoning