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.
Everything in this recipe looks sooo very good it makes me hungry even though I just ate. Will definitely tell my mom to make this. Yum!
My children LOVE this meal! It is always their go-to choice! Thank you for making cooking fun again!