Serves 4


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.



Cassie Minne

Date 4/10/2015


Date 6/22/2015

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