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Chicken Casserole, El Paso Style




Source of Recipe


Good Housekeeping Sept. 1993


List of Ingredients





1 medium onion
2 tbsp. salad oil
3 large skinless, boneless chicken thighs
2 tbsp. all-purpose flour
1 tsp. chili powder
1/2 tsp. salt
1 c. milk
1 can creamed corn
1 can red kidney beans
2 tbsp. chopped fresh cilantro
1/4 lb. Monterey Jack cheese with jalapeño peppers
3 c. tortilla chips





Recipe




Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl.
Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion.
Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
Preheat oven to 375 degrees F. Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts.