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Chicken Tortilla Casserole

This quick microwave casserole is based on Mexican chilaquiles, which uses broken tortilla chips for added texture.

Ingredients

    • 1 poblano pepper
    • 1 1/2 lb (750 g) boneless, skinless chicken thighs
    • 2 tbsp (30 mL) Southwestern Seasoning Mix
    • 1/4 tsp (1 mL) salt
    • 1 can (15 oz/540 g) black beans, drained and rinsed
    • 1 1/2 cups (375 mL) thick and chunky salsa
    • 4 cups (1 L) broken tortilla chips
    • 1 cup (4 oz/125 g) shredded cheddar and Monterey Jack cheese blend
    • Snipped fresh cilantro (optional)

Directions

  1. Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
  2. Drain and rinse black beans using small Stainless Mesh Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Rotary Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Professional Shears; sprinkle over casserole.