Taco Chicken Casserole
Ingredients
- 3 tbsp olive oil divided
- 2 large Tyson chicken breasts
- 2 tbsp taco seasoning
- 1 small red onion chopped
- 1 cup Pace Original Picante Sauce
- 2 large tomatoes chopped
- 1 cup sweet corn kernels
- 1 cup sweet bell peppers chopped
- 1 cup shredded carrots
- 2 garlic cloves chopped
- 1 tsp ground chili powder
- 1/2 garlic powder
- Tortilla chips enough to cover the bottom of the casserole dish and for the top of the casserole
- 3/4 cup Cotija cheese or Mexican queso fresco
- lime slices Jalapeños, and fresh cilantro for serving
Instructions
- Brush chicken breasts with 2 tbsp of olive oil, season with taco seasoning, wrap the chicken breasts in foil and cook in a preheated 425°F oven for fifteen minutes.
Remove from oven and cool. Shred the chicken using two forks.
Adjust the oven to 400° F.
In a large bowl, combine shredded chicken, half of the cheese, onions, carrots, bell peppers, tomatoes, sweet corn, garlic, chili powder, ground garlic, and 1 cup of the Pace Picante Sauce. Mix well.
Arrange tortilla chips in the bottom of the casserole dish, top with the shredded chicken mixture. - Top with the remaining cheese and arrange more tortilla chips along the edge of the dish.
Bake in the oven for 25 minutes.
Serve with fresh cilantro, slices of jalapeño peppers, and slices of lime.