1/2 Rotisserie Chicken, Shredded
1/2 Yellow Onion, Diced Fine
2 Cloves of Garlic, Minced
1 Tbsp Canola Oil
1 1/2 Tbsp Adobo Lime Seasoning
1 Red Bell Pepper, Diced
1 15 oz Can Black Beans, Drained & Rinsed
1 Cup Corn Kernels, Fresh or Frozen
1 1/2 Cups Mexican Blend Shredded Cheese–
(I used 2%)
1 Cup Milk – (I used 1%)
2 Cups Tortilla Chips, Very Lightly Crushed
Preheat oven to broil.
In a large skillet over medium heat add oil, onions, garlic and 1 tbsp of Adobo Lime seasoning. Sauté for 5 minutes until the onions start to soften.
Now add the bell pepper, black beans and corn. Stir and sauté for another 5 minutes.
Next lets add the flour, stir and cook for 1 minute then add the milk.
Keep stirring until the sauce thickens, now add 1 cup of the cheese, stir till melted. Add the shredded chicken and the last 1/2 tbsp of Adobo Lime seasoning and let it simmer for 3 minutes. If the sauce is too thick for your liking add a little bit more milk.
Level off the chicken mixture and place the tortilla chips on top, sprinkle with the remaining 1/2 cup cheese and place under broiler until cheese is melted, about 2 minutes.
Remove very carefully from oven as the pan will be extremely hot!
If desired, you can serve this with salsa, sour cream, avocado and pickled jalepenos.