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Ingredients

2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
1 tablespoon vegetable oil
600g chicken thigh fillets, cut into 3cm pieces
1 x 420g can Mexican chilli beans
1 x 310g can corn kernels, drained
1 x 300g jar mild tomato salsa
1 long fresh green chilli, deseeded, coarsely chopped

Method

Step 1 Preheat oven to 220C. Place the tortilla strips, in a single layer, on a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. Remove from oven and set aside until required.
Step 2 Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.
Step 3 Place the beans over the base of a 1L (4-cup) capacity ovenproof baking dish. Top with a layer of chicken pieces and a layer of corn. Pour over the tomato salsa and sprinkle with chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.
Step 4 Serve chicken casserole and with crispy tortilla strips immediately.

Mexican chicken casserole

How to make Mexican chicken casserole

Ingredients

Method