Mexican chicken casserole

• vegetable oil↗2 tbsp tbsp
• onion↗1 medium

  chopped

• garlic cloves↗2

  chopped

• taco seasoning2 tbsp tbsp

  (such as Old El Paso)

• condensed cream of mushroom soup295g tin g
• chopped tomatoes400g tin g
• chicken stock↗120ml ml
• shredded rotisserie chicken225g g
• frozen corn↗160g g
• black beans↗400g tin g

  drained and rinsed

• shredded monterey jack or mature cheddar cheese340g g
• tortilla chips225g g
• crema↗
• avocado

  chopped

• red onion

  chopped

• chopped coriander
• hot sauce↗
• Tajín seasoning↗

Step-by-step instructions

1. 1

   Preheat the oven to 180C/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onions and garlic with ½ salt for 4 mins. Add the taco seasoning, cream of mushroom soup, tomatoes and stock, and bring to the boil. Add the shredded chicken, corn and beans, then turn the heat down to a simmer and cook for 5 mins.

2. 2

   Pour the mixture into 13 x 9in baking dish. Scatter over half the cheese. Lightly crush the chips and scatter them on top, then cover with the remaining cheese. Bake for 25 mins, or until bubbling and golden. Serve in bowls with crema, avocado, onion, coriander, hot sauce and Tajín seasoning.