Layered Mexican Chicken Casserole
A mexican casserole layered with cream cheese, refried beans, chicken, beans, corn, capsicum and cheese.
Ingredients
- 700 g boneless and skinless Chicken breast
- 2 tablespoon Pepper & Me Mexellent Paste
- 2 tablespoons Olive oil
- 250 g standard cream cheese at room temperature
- 440 g tin Refried Beans
- 300 g mild Salsa jar
- 1 can Black Beans drained and rinsed
- ½ capsicum diced
- ½ can Corn drained and rinsed
- 1 ½ cups cheese tasty, and/or mozzarella
- Pepper & Me Chipotle & lime salt
- Fresh coriander to serve
- Sour cream to serve
- Brown rice to serve
Instructions
- Preheat the oven to 200 degrees.
- Slice each chicken breast in half lengthwise.
- 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.
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.