Mexican-Style Chicken Taco Casserole

Ingredients

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• teaspoon onion powder
• teaspoon paprika
• teaspoon ground black pepper
• teaspoon garlic powder
• Nonstick cooking spray
• cup water
• 1 cube chicken bouillon
• 1 cup milk
• 1 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups shredded Cheddar cheese, divided
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL), drained
• 1 cups coarsely crumbled tortilla chips
• 1 cup finely chopped tomatoes, drained
• 3 tablespoons sour cream

Directions

Step 1: In a small bowl, combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic powder. Set aside.

Step 2: Preheat the oven to 350F (175C). Spray an 11x7-inch baking dish with nonstick cooking spray.

Step 3: In a microwave-safe , place water and the bouillon cube. Microwave on high for 2 minutes, stirring until the bouillon cube is dissolved. Let it cool slightly, then add milk and set aside.

Step 4: In a small saucepan, melt butter over medium heat for about 2 minutes until bubbly. Stir in the flour and cook while stirring constantly for 2 minutes, until the mixture is bubbly and thickened.

Step 5: Gradually add the milk-bouillon mixture to the saucepan, stirring until the mixture comes to a boil and thickens, which should take about 3 to 5 minutes. Remove from heat and stir in 1 cups of the shredded Cheddar cheese.

Step 6: In a large bowl, combine the chopped chicken, black beans, corn, tomatoes, and the spice mixture. Mix well.

Step 7: Pour in the prepared cheese sauce and stir until well combined.

Step 8: Transfer the casserole mixture into the prepared baking dish and bake in the preheated oven for 25 minutes.

Step 9: Sprinkle crumbled tortilla chips over the casserole, then return it to the oven and bake for an additional 10 minutes, until bubbly and set.

Step 10: Remove from the oven and let the casserole cool for about 10 minutes.

Step 11: Sprinkle the remaining shredded Cheddar cheese and chopped tomatoes evenly over the top, then add dollops of sour cream for a finishing touch.

Cook's Note: For added flavor, you can top the casserole with avocado slices or guacamole, along with any other taco toppings you desire.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.