Chipotle Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A one-pot, family-style meal with smoky chipotle flavor. From . Ingredients:
nonstick cooking spray |
2 cups frozen whole kernel corn or 2 cups fresh whole kernel corn |
3 cups frozen cubed hash brown potatoes |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
2 chipotle chiles in adobo, chopped |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano, crushed |
1 tablespoon olive oil |
4 (4 -6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
3/4 cup colby-monterey jack cheese, shredded (3 ounces) |
Directions:
1. Coat a 2-quart round casserole with nonstick spray; set aside.
2. Coat an unheated large nonstick skillet with nonstick spray.
3. Heat skillet over medium-high heat.
4. Add corn; cook about 5 minutes or until corn begins to lightly brown.
5. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
6. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
7. Remove from heat; transfer mixture to the prepared casserole.
8. Wipe skillet clean, add oil to skillet and heat over medium-high heat.
9. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
10. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
11. Place chicken on top of potato mixture in casserole.
12. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
13. Sprinkle with cheese and serve hot.
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