Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons vegetable oil
  • 1 medium onion, (diced)
  • 2 cloves garlic, (minced)
  • 1 envelope taco seasoning
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked chicken, (shredded into bite sized pieces)
  • 8 ounces cream cheese, (softened)
  • 1 cup salsa
  • 3/4 cup masa harina
  • 1 (7-ounce) can chopped green chilies
  • 1 (15-ounce) can pinto beans, (drained)
  • 1 (8.75-ounce) can sweet corn, (drained)
  • 1 1/2 cups sour cream
  • 3 cups Monterey jack cheese
  • 3 cups tortilla chips, (lightly crushed)
  • 1/4 cup cilantro, (chopped)

Instruction

  • Preheat oven to 350°F. Spray a 9X13 inch with nonstick cooking spray.
  • Add vegetable oil (2 tablespoons) to a large skillet and saute onion (1 medium) and garlic (2 cloves) until onion is translucent.
  • Sprinkle vegetables with taco seasoning (1 envelope), cumin (1 teaspoon), salt (3/4 teaspoon), and pepper (1/4 teaspoon) then stir to combine. Add chicken (3 cups), cream cheese (8 ounces), salsa (1 cup), masa harina (3/4 cup), green chilies (1 (7-ounce) can), pinto beans (1 (15-ounce) can), and sweet corn (1 (8.75-ounce) can). Heat until cream cheese is melted.
  • Transfer chicken mix to baking dish. Spread sour cream (1 1/2 cups) evenly over top of chicken. Sprinkle 1/2 the cheese over chicken then top with tortilla chips (3 cups).
  • Bake in the preheated oven until heated through, about 20 minutes. Remove from oven and top with remaining cheese and continue to bake until melted and bubbly.
  • Sprinkle with cilantro and serve.