Mexican Cheesy Chicken Bake

In a blink of an eye, another school year has come and gone. Both of our boys finished school today, 1st and 7th grade, and I couldn’t be prouder of them. It seems like just yesterday, they were little babies and I can’t believe how quickly the years have passed. Do you ever feel nostalgic (…)

Mexican Cheesy Chicken Bake

By Matt Robinson Published: June 24, 2014

Yield: 6-8 Servings
Prep: 10 mins
Cook: 20 mins
Ready In: 30 mins

In a blink of an eye, another school year has come and gone. Both of our boys finished school today, 1st and 7th grade, and I couldn't …

Ingredients

1 1/2 lbs. rotisserie chicken, shredded
2 cups prepared Mexican rice
2 15oz. can white beans (or black beans, pintos beans or a combination)
1 cup chicken broth
3 tablespoons diced green chili
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
12 oz. Doritos Salsa Verde Chips (or restaurant style tortilla chips)
3 cups pepper Jack, cheddar, or a combination
• Optional: cilantro, chopped tomatos, sour cream and lime for serving

Instructions

1. Preheat oven to 450 degrees F. Shred rotisserie chicken into a bowl, then stir in rice; set aside. Place chicken broth and beans in a saucepan and cook until heated through. Stir in green chilies, chili powder, cumin and paprika. Transfer mixture to a blender or food processor and pulse until mixture is pureed. Alternately, you can use a potato masher and mash bean mixture until smooth.
Spread half of chips into casserole pan. Layer with half the bean mixture, half the chicken and rice mixture and half the cheese. Repeat with remaining ingredients. Bake until cheese melts, about 5-7 minutes. Serve with cilantro, fresh chopped tomatoes.
**NOTES** (1) To shortcut this recipe you can replace the spices with 1-2 tablespoon of your preferred enchilada seasoning. (2) Use any beans you prefer. I like white beans for their mild taste and creaminess.

Skill Level: Easy