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Tex-mex Chicken Casserole

Joanne Ozug
  • 2018 minutes
  • Serves 6 to 8

INGREDIENTS

4 oz

tortilla chips, broken into large pieces (2 cups)

1 cup

corn (canned or frozen)

15 oz

can black beans, drained and rinsed (can do pinto beans too)

3 cups

diced, cooked chicken breast

2 cups

shredded Mexican-style cheese

3 cups

your favorite salsa (I like Frontera, Chi-Chi's, Green Mountain Gringo, and Pace)

1

bunch scallions, sliced

2 tbsp

taco seasoning

sour cream, for garnish (optional)

avocado slices, for garnish (optional)

fresh chopped tomato, for garnish (optional)