Preheat the oven to 400°F and lightly coat a 13- x 9-inch baking dish with cooking spray. Set aside.
In a large bowl, mix together the diced tomatoes and chiles, chili powder, cumin, and salt.
Gently fold in the beans, corn, Rotisserie Chicken, tortilla quarters, and 1 1/2 cups of cheese.
Pour the mixture into the prepared baking dish and sprinkle the remaining 1 1/2 cups of cheese on top.
Bake in the preheated oven for 35 to 40 minutes, or until the edges are bubbly and the top is lightly browned.
Top with dollops of sour cream and a sprinkle of scallions and cilantro. Serve hot.
Ingredients
Directions
Preheat the oven to 400°F and lightly coat a 13- x 9-inch baking dish with cooking spray. Set aside.
In a large bowl, mix together the diced tomatoes and chiles, chili powder, cumin, and salt.
Gently fold in the beans, corn, Rotisserie Chicken, tortilla quarters, and 1 1/2 cups of cheese.
Pour the mixture into the prepared baking dish and sprinkle the remaining 1 1/2 cups of cheese on top.
Bake in the preheated oven for 35 to 40 minutes, or until the edges are bubbly and the top is lightly browned.
Top with dollops of sour cream and a sprinkle of scallions and cilantro. Serve hot.