Cooking spray
2 (10-oz.) cans diced tomatoes and green chiles
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. kosher salt
1 (15-oz.) can pinto beans, drained and rinsed
2 cups frozen corn kernels
1/4 Rotisserie Chicken Precooked
1/4 cup chopped fresh cilantro
12 oz. pepper Jack cheese, shredded
12 (6-in.) corn tortillas, quartered
1/2 cup sour cream
1/4 cup thinly sliced scallions
1
Preheat the oven to 400°F and lightly coat a 13- x 9-inch baking dish with cooking spray. Set aside.
2
In a large bowl, mix together the diced tomatoes and chiles, chili powder, cumin, and salt.
3
Gently fold in the beans, corn, Rotisserie Chicken, tortilla quarters, and 1 1/2 cups of cheese.
4
Pour the mixture into the prepared baking dish and sprinkle the remaining 1 1/2 cups of cheese on top.
5
Bake in the preheated oven for 35 to 40 minutes, or until the edges are bubbly and the top is lightly browned.
6
Top with dollops of sour cream and a sprinkle of scallions and cilantro. Serve hot.
Ingredients
Cooking spray
2 (10-oz.) cans diced tomatoes and green chiles
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. kosher salt
1 (15-oz.) can pinto beans, drained and rinsed
2 cups frozen corn kernels
1/4 Rotisserie Chicken Precooked
1/4 cup chopped fresh cilantro
12 oz. pepper Jack cheese, shredded
12 (6-in.) corn tortillas, quartered
1/2 cup sour cream
1/4 cup thinly sliced scallions