Easy, Cheesy, Yummy Dinner
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If you don’t have an oven-safe skillet available, you could transfer everything to a good-sized baking dish (say, a 9″ x 13″) once you are ready for the baking. That will mean more cleanup later, though, and you probably want to spray down the baking dish with something like Pam before transferring, if you go that route.
But there is no amount of cleanup in the world that could make me stop enjoying this dish! It has been such a favorite in my house ever since the first time I made it. There’s no way my husband will ever forgive me if I stopped making it!
Ingredients
2 tablespoons extra virgin olive oil (I used Pompeian.)
1 cup finely chopped white onion
2 cups cooked, shredded chicken (I used rotisserie)
15 ounce can black beans, drained and rinsed
1/4 cup sliced black olives
5 corn tortillas, cut into eighths
1 cup mild salsa
1/2 cup heavy cream or sour cream
1 tablespoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup shredded cheddar cheese
Instructions:
Preheat oven to 350 degrees F. Place olive oil into a 12 inch cast iron skillet over medium heat. Add onions, cook for 5 minutes and keep stirring often until softened. Add chicken, beans, olives and cut up tortillas. Stir until well combined.
Place salsa and cream into a medium bowl and add to skillet, mix well to combine. Stir in cumin, salt and pepper. Top with shredded cheese and bake for 20-25 minutes, until cheese is melted.
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Quick tip: This recipe makes 6 servings.
Thanks to Picky Palate for this yummy, quick, and easy chicken taco bake recipe.
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