Layered with corn chips, chicken chili and Cheddar cheese, this fun dinner casserole is one that the whole family will love.
Recipe tags: chicken base, easy difficulty, main, chicken, roast
| 2 tbsp | olive oil |
| 2 cloves | garlic, minced |
| 1 tsp | ground cumin |
| 1 tsp | chili powder |
| 1 can (28 oz) | diced fire-roasted tomatoes |
| 1 can (4.5 oz) | chopped green chilies, drained |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 can (15 oz) | black beans, drained and rinsed |
| 1 cup | frozen corn |
| 1½ cups | shredded cooked chicken (or rotisserie chicken) |
| 2 cups | corn chips, divided |
| 1 cup | shredded Cheddar cheese |
| 2 | green onions, thinly sliced |
Preheat oven to 425˚F. Heat oil in large skillet set over medium heat; cook garlic, cumin and chili powder for about 1 minute or until fragrant. Stir in tomatoes, green chilies, Roasted Chicken Base, black beans and corn; bring to boil. Stir in chicken; return to boil.
Sprinkle half of the corn chips into bottom of greased 11- x 7-inch baking dish. Layer chicken chili mixture over top. Sprinkle with cheese and top with remaining corn chips.
Bake for 15 to 20 minutes or until cheese is melted and filling is bubbling. Sprinkle green onions over top.
Substitute pulled pork for chicken if desired.