Mexican Chicken Casserole
I love Mexican food and when the ingredients for a Mexican-based recipe are able to be stored easily such as this one, it gets even better. I prefer to use chicken thighs over chicken breasts in this recipe for a richer flavourIngredients:
- 400g tin red kidney beans, rinsed and drained
- A handful of chopped coriander leaves
- 2 cups cooked rice
- 1 tablespoon cooking oil
- 8 chicken thigh fillets
- 2 cups grated cheese
- 2 x 200g jars taco sauce (mild to hot, depending on taste)
- ½ cup sour cream (optional)
Preheat your oven to a moderate temperature. Lightly spray a casserole dish with non stick cooking spray.
In the casserole dish, combine the kidney beans, half the coriander and cooked rice, and combine well. Press down the bean and rice mixture so that it is flat.
Heat the oil in a frypan and sauté the chicken thighs for a few minutes. Turn the thighs over and continue to cook for a few more minutes.
Add the taco sauce to the pan with the chicken thighs and cook for a further three minutes.
Spread half of the cheese over the rice mixture. Put the chicken thighs in a single layer over the top of the flattened rice mixture. Pour the taco sauce from the frypan over the chicken.
Sprinkle the chicken with a small amount of coriander and the rest of the cheese.
Cover the casserole dish and bake for about 30 minutes, then remove the lid from the casserole dish and cook for a further five to 10 minutes.
Serve sprinkled with the remaining coriander and a dollop of sour cream.
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