Chef Lesli Sommerdorf for Harmons came by to show a quick and easy Chicken Tortilla Casserole that will have your family eating in no time!
-2 Tbsp oil
-1 onion, chopped
-2 cloves garlic, minced
-1 lb ground chicken
-Salt and freshly ground pepper
-1 tsp ground cumin
-1 tsp oregano leaves
-1 tsp taco seasoning
-1 (15 oz) can black beans, rinsed and drained
-2 cups frozen corn, thawed
-1 (25 oz) jar Harmons Marinara Sauce
-4 cups Harmons Yellow Corn Tortilla Chips, broken into pieces, divided
-8 oz Harmons Mexican Blend Shredded Cheese
-Harmons Sour Cream, for garnish
1. Preheat oven to 350°.
2. In a frying pan over medium-high heat, add oil. When oil shimmers, add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken, season with salt and pepper, and cook until chicken is cooked through and is no longer pink about 7 minutes. Add cumin, oregano, and taco seasoning and stir to combine.
3. Add beans, corn, and marinara sauce and cook, stirring occasionally until warmed through, about 8 minutes.
4. In a 9”x13” baking dish, add 2 cups tortilla chips. Add chicken-bean mixture to dish, spreading out evenly. Sprinkle the remaining 2 cups of tortilla chips over the chicken-bean mixture. Sprinkle cheese over tortilla chips. Bake until the edges of the casserole are bubbly, about 30 minutes. Place a tablespoonful of sour cream over each portion of casserole.
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