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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If you roasted a chicken for Sunday dinner, and have leftover meat, here's Monday night's dinner! Ole! Ingredients:
2 -3 cups chicken, cooked and shredded |
1 onion, chopped |
1 tablespoon oil |
2 tablespoons flour |
1 (4 ounce) can chopped green chilies |
1 package taco seasoning |
1 (8 ounce) container sour cream |
1 can black beans, drained,rinsed and drained |
1 can whole kernel corn, drained |
1 cup crushed tortilla chips |
1 cup mexican blend cheese |
Directions:
1. Heat the oil in a skillet and cook the onion until it is translucent.
2. Stir in the chicken and the flour.
3. Cook, stirring until the flour cannot be seen.
4. Stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils.
5. Place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray.
6. Mix 1/2 cheese with the tortilla chips and sprinkle evenly over the top.
7. Bake in a 350 oven about 25 minutes or until bubbly and brown.
8. Sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.
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