Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::10 (serving size: about 1 cup)
Ingredients
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2 tablespoons extra-virgin olive oil
1 small white onion, chopped
1 jalepeño chile, seeded and chopped
2 medium garlic cloves, finely chopped
1 (1 ounce.) envelope less-sodium taco seasoning mix
1 (16 ounce) jar mild roasted tomato salsa (such as Frontera)
1/2 cup (4 ounce) cream cheese, softened
1/2 teaspoon kosher salt
2 (15 ounce) can black beans, drained and rinsed
1 (14.75 ounce) can fire-roasted corn, drained
1 (4 ounce) can chopped hot or mild green chiles, undrained
1/2 cup sour cream
4 cups shredded rotisserie chicken (about 16 ounce) (from 1 chicken)
2 cups shredded Monterey Jack cheese
store-bought multi-colored tortilla strips
chopped fresh Cilantro
sliced scallions
pickled red onion
Directions
Gather ingredients and preheat oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
Heat oil in a large nonstick skillet over medium. Add onion, jalepeño chile, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add taco seasoning and cook, stirring often, until fragrant, about 1 minute.
Dotdash Meredith Food Studios
Add salsa, bring to a simmer over medium, then add in cream cheese and salt, and cook, stirring constantly, until melted and incorporated, about 3 minutes. Stir in black beans, corn, chopped green chiles, and sour cream. Remove from heat and fold in chicken.
Dotdash Meredith Food Studios
Transfer to a 9 x 13- inch baking dish, and spread into an even layer. Sprinkle evenly with Monterey Jack cheese.
Dotdash Meredith Food Studios
Bake in the preheated oven until bubbly, about 25 minutes. Without removing dish from oven, increase oven temperature to broil, and broil until browned, 4 to 5 minutes.
Dotdash Meredith Food Studios
Garnish with tortilla strips, cilantro, scallions, and pickled red onion.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios