Brush each side of the cut chicken breast with mexellent paste. I used about half a teaspoon per half a chicken breast.
Sear the chicken in a fry pan with olive oil over medium-high heat for 3-4 minutes each side.
In a large baking dish or kitco shallow casserole dish, wipe olive oil with a paper towel all over the baking dish.
Spread the base of the dish with the softened cream cheese, then spread the refried beans on top, add half of the salsa, followed by the chicken.
Top the chicken with the remaining salsa, sprinkle with black beans, capsicum, corn, and cheese.
Cover and bake for 20 minutes.
Remove the cover and bake for an additional 10 minutes.
Serve with chipotle & lime salt, sour cream, rice and coriander and serve.
Recipe Notes
Once the the chicken has been fried in the mexellent paste, cut into bite sized pieces and serve with corn chips like a layered chicken nacho dish. You can also add a can of kidney beans if you want the dish to go further.