Chicken Casserole, El Paso Style

4 Servings

1 medium-size onion
2 tablespoons salad oil
3 large skinless, boneless chicken thighs (about 3/4 pound)
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1 cup milk
One 8 3/4-ounce can creamed corn
One 8 3/4- to 10 1/2-ounce can red kidney beans, drained
2 tablespoons chopped fresh cilantro or 1/2 teaspoon dried cilantro leaves
1/4 pound Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
One-third of an 10-ounce package tortilla chips (about 3 cups)


1. Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl.
2. Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
3. In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion.
4. Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
5. Preheat oven to 375 degrees F. Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts.
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