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Ingredients for Mexican chicken casserole recipe:
* 1/4 cup olive oil
* 3 tablespoons all-purpose flour
* 1 cup chopped onions
* 1/2 cup chopped green or red bell pepper
* 1 garlic clove, minced
* 1 cup chicken broth
* 2 teaspoons chili powder, divided
* 1 teaspoon salt
* 1/2 teaspoon ground cumin
* 3 cups diced, cooked chicken
* 2 cups shredded Monterey Jack Cheese
* 2 cups peeled, seeded and diced tomatoes
* 2 cups fresh corn kernels or 1 package (10oz.) frozen corn kernels, thawed
* 1 can (4 oz.) chopped mild green chilies
* 2 cups seasoned mashed potatoes
* 1 small pickled jalapeno pepper, chopped
Cooking Instructions:
In a large skillet over medium-high heat, combine oil and flour. Cook 5 to 6 minutes until thickened and deep brown, stirring constantly. Add onions, pepper and garlic; sauté 1 to 2 minutes. Gradually stir in broth. Continue cooking 3 to 5 minutes until sauce has thickened. Season with 1 1/2 teaspoons chili powder, salt and cumin. Stir in diced chicken, cheese, tomatoes,corn and chilies. Preheat oven to 375° F. In small bowl, combine mashed potatoes with remaining 1/2 teaspoon chili powder and jalapeno.Transfer chicken mixture to 2-quart baking dish; spoon or pile potato mixture on top.Bake 25 to 30 minutes until golden brown and bubbly.
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