3 boneless chicken breasts

1 can Rotel, Mexican with Lime and Cilantro

I pkg taco seasoning

4-5 oz tortilla chips, crushed

16 oz Pace salsa

1 can refried beans

2 cups Mexican blend cheese

2 stalks green onion, chopped

Optional for top: black olives and jalapenos

 

Cook chicken in skillet until done; remove from skillet and allow to rest. Mix Rotel and taco seasoning in skillet and bring to simmer. Shred chicken and return to pot; simmer.

 

In 9x13 dish layer beans, chips (reserve a little for top), ½ salsa, and ½ cheese. Then layer salsa, chicken, and cheese. Top with chips and green onions, jalapenos, and black olives.

 

Bake at 350° for ~25 min or until cheese is melted and casserole is heated through.

 

Makes 8 hearty servings.

 

 

TIPS:

 

White american cheese works great too.

 

You do not have to follow this recipe to a T. Use as much salsa, chips, cheese, etc as your heart desires.

 

You can prepare it ahead of time and heat the night of. You will know the casserole is heated through when the sides of casserole are visibly bubbly. I actually like to prepare it in two 8x8 dishes so that I have one to cook for two nights. Having it in a separate dish means the second one gets cooked fresh instead of reheated. But still, leftovers reheat well in the oven.

 

When you portion this (and limit your cheese) it's actually a reasonably healthy dinner.