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Ingredients
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1 tablespoon chili powder
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2 teaspoons ground cumin
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½ teaspoon onion powder
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½ teaspoon paprika
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½ teaspoon ground black pepper
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¼ teaspoon garlic powder
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nonstick cooking spray
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½ cup water
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1 cube chicken bouillon
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1 cup milk
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1 ½ tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups shredded Cheddar cheese, divided
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2 cups chopped cooked chicken
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1 (15 ounce) can black beans, rinsed and drained
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1 (15.25 ounce) can whole kernel corn, drained
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
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1 ½ cups coarsely crumbled tortilla chips
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1 cup finely chopped tomatoes, drained
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3 tablespoons sour cream
Directions
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Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
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Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
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Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
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Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
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Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
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Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
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Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.
Cook's Note:
Avocado slices or guacamole may also be added to the baked casserole, along with any other desired taco toppings.
Nutrition Facts (per serving)
508 | Calories |
24g | Fat |
43g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 508 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 13g | 64% |
Cholesterol 89mg | 30% |
Sodium 1258mg | 55% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 9g | 32% |
Total Sugars 6g | |
Protein 33g | 65% |
Vitamin C 13mg | 15% |
Calcium 420mg | 32% |
Iron 5mg | 27% |
Potassium 757mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.