Cheesy Fiesta Chicken Casserole
with Spiced Tortilla Chips
Tex-mex flavours come together in this uber family-friendly dinner! Rice, black beans, chicken topped with ooey gooey cheese, dollops of sour cream and crunchy enchilada spiced tortilla chips, you won't want to miss on the leftovers!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
1 unit(s)
Black Beans
113 g
Corn Kernels
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
2 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
2 unit(s)
Chicken Broth Concentrate
6 tbsp
Sour Cream
(Contains Milk)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
85 g
Tortilla Chips
2 unit(s)
Green Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, half the stock concentrate, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then cut half the red onion into 1/2-inch pieces (use whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Add Tex-Mex paste, remaining chicken broth concentrate and 1/4 cup (1/2 cup) water to a large bowl. Whisk to combine, then set aside.Pat chicken dry with paper towels, then cut into 1-inch pieces. Season all over with half the Enchilada Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.) Transfer to the Tex-Mex mixture in the large bowl. Add 1 tbsp (2 tbsp) oil to the pan, then onions, peppers and corn. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer to the bowl with chicken.
Once rice is cooked, fluff with a fork. Add rice to the bowl with other ingredients. Stir in black beans, half the sour cream and 1/4 cup (1/2 cup) cheese.Pour mixture into an 8X8 baking dish (9x13-inch for 4 ppl). Sprinkle with remaining cheese.
Lightly crush chips into 1/2-inch pieces.Add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend into a medium bowl. Toss to combine.Sprinkle chips over top of casserole. Bake in the middle of oven until chicken is cooked through and cheese is melted, 10-13 min.
Let casserole rest for 5 mins. Meanwhile, thinly slice green onions.Divide casserole between plates. Dollop with remaining sour cream. Sprinkle with green onions.
