Chicken Tortilla Casserole

We made this at my Pampered Chef Party a few months ago.  It was surprisingly pretty good.  Just wanted to share what's on our plate tonight.

1  poblano pepper
1 1/2  lb boneless, skinless chicken thighs
2  tbsp Southwestern Seasoning Mix (Taco Seasoning)
1/4  tsp salt
1  can (15 oz)  black beans, drained and rinsed
1 1/2  cups thick and chunky salsa
4  cups broken tortilla chips
1  cup (4 oz)  shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)

Remove stem and seeds from poblano pepper; slice into thin strips. Arrange poblano strips. Combine chicken, seasoning mix and salt in a bowl. Arrange chicken over poblano strips.  Cover baker (stone) with 15-in. square of Parchment Paper,tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

Drain and rinse black beans. Stir beans and salsa into chicken mixture.  Gently stir in tortilla chips. Grate cheese over baker using. Microwave,uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro and sprinkle over casserole.

Yield 6 servings

I used boneless skinless chicken breasts and it's yummy.

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