Mexican Vegetable-Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (14 1/2-ounce) package nacho-seasoned tortilla chips |
2 cups chopped cooked chicken |
1/2 cup (2 ounces) shredded four cheese mexican-style cheese blend |
1 (15 1/4-ounce) can corn with red and green peppers, drained |
1 (14 1/2-ounce) can cut green beans, drained |
1/2 cup sour cream |
1 (10 3/4-ounce) can cream of chicken soup, undiluted |
2 (4.5-ounce) cans chopped green chiles |
2 tablespoons taco seasoning mix |
garnish: whole green chile peppers |
Directions:
1. Set aside 16 whole tortilla chips, and crush enough remaining chips to measure 1 cup.
2. Stir together chicken, half of cheese, corn, and next 5 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese and crushed chips.
3. Arrange whole chips around edge of dish.
4. Bake, covered, at 375° for 30 minutes or until bubbly. Serve with salsa. Garnish, if desired.
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