Cazuela de pollo mexicano (Mexican Chicken Casserole)

Name: Cazuela de pollo mexicano (Mexican Chicken Casserole)
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 chicken breasts (cooked); 1 onion, chopped; 1 can Chili beans; 1 (8 Oz) block cream cheese, softened; 1 packet taco seasoning; 2 cup shredded cheese; 1 small bag corn chips; 3 oz tomato paste; 1 Frank's Red Hot to taste

Peculier @cook_2939573

Amazing what you can come up with from scrounging ingredients that you may already have.

Peculier @cook_2939573

Amazing what you can come up with from scrounging ingredients that you may already have.

Saved

Ingredients

1 hour

6 servings

3chicken breasts (cooked)
1onion, chopped
1 canChili beans
1 (8 Oz)block cream cheese, softened
1 packettaco seasoning
2 cupshredded cheese
1small bag corn chips
3 oztomato paste
1Frank's Red Hot to taste

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Steps

1 hour

1

Shred chicken breasts into a mixing bowl (I recommend doing them in a crock pot, they just fall apart)
2

Mix everything into the bowl except the corn chips, and enough shredded cheese to top it with later.
3

Layer mixture and corn chips in an 8x8 cake pan or casserole dish (I used Salsitas because they're awesome)
4

Place into a 400°F oven for 20 to 30 minutes
5

When there's a few minutes left, top with the rest of the shredded cheese, and put it back in the oven to melt it.
6

Allow to cool for 5 to 10 minutes. Serve and enjoy!