Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1 lb)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 3 cups tortilla chips (sturdy)
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 2 tsp chili powder
- 1 tsp cumin
- 1 medium onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 350°F (175°C). Lightly spray a large baking dish with nonstick cooking spray.
- 2. In a skillet over medium heat, add oil and sauté the diced onion and minced garlic until translucent (about 3-4 minutes).
- 3. Add cubed chicken breasts to the skillet; cook until golden brown and fully cooked (6-8 minutes). Season with salt, pepper, chili powder, and cumin.
- 4. Stir in black beans, corn, and fire-roasted tomatoes. Simmer for an additional 5 minutes.
- 5. Layer half of the tortilla chips in the prepared baking dish. Spoon half of the chicken mixture over the chips followed by half of the shredded cheese. Repeat layers.
- 6. Cover with aluminum foil and bake for 25 minutes; remove foil during the last 10 minutes to let the cheese brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 casserole (about 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg