Ingredients:

  • 1.5 lbs Shredded Chicken
  • 1.5 oz Taco Seasoning
  • 4 oz Diced Green Chiles
  • 1 cup Thick and Chunky Salsa
  • 1 cup Plain Greek Yogurt
  • 15 oz Black Beans, rinsed and drained
  • 1 cup Frozen Fire-Roasted Corn
  • 12 Corn Tortillas, cut into 1-inch strips
  • 2.5 cups Shredded Mexican Blend Cheese
  • 0.25 cup Fresh Cilantro
  • 2 tbsp Pickled Jalapeños

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch ceramic or glass baking dish.
  2. In a large mixing bowl, toss the shredded chicken with the taco seasoning and diced green chiles until evenly coated.
  3. Fold the chunky salsa, Greek yogurt, drained black beans, and frozen corn into the chicken mixture until the blend is uniform.
  4. Lay half of the corn tortilla strips across the bottom of the prepared baking dish to create a sturdy base.
  5. Spread half of the chicken and bean mixture over the tortilla layer, then repeat the layers with the remaining tortillas and chicken mixture.
  6. Top the casserole evenly with the shredded Mexican blend cheese.
  7. Bake for 25 minutes until the cheese is bubbling and golden brown.
  8. Garnish with fresh cilantro and pickled jalapeños before slicing and serving.