Chicken Casserole Del Sol

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cups cooked chicken, cubed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can diced green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup salsa
• 1 cup shredded cheese, divided
• 1/2 cup crushed tortilla chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper, and cook until vegetables are tender, about 5 minutes.
3. Stir in chicken, beans, green chiles, cumin, chili powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
4. Stir in salsa and 1/2 cup cheese. Transfer mixture to a 9x13 inch baking dish.
5. Top with crushed chips and remaining 1/2 cup cheese. Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.

Interesting Facts

• This casserole can be served with a variety of sides such as rice, salad, or refried beans.
• This recipe is a great way to use up leftover cooked chicken.
• This dish can be made ahead of time and frozen for later use.