Mexican chicken casserole

This casserole is very easy to put together and quick enough to do (because of the cooked chicken) during the week. It was an instant hit with the family. I served it with mashed avocados and a simple salad tossed in a roasted red pepper vinaigrette. I’m sure it’ll be a hit with yours, Enjoy!

 

1 cooked rotisserie chicken, shredded (I love Costco for these, very large birds and you can't beat the price)
1/2 red bell pepper, diced
1 medium onion, diced
2 Roma tomatoes, diced
1 medium white onion, diced
1 clove garlic, minced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup mayonnaise
1/2 cup shredded Mexican style or taco cheese
1 tsp. Oregano
1 tsp. Cumin
1 tsp. Coriander
Juice of 1 lime
1 Tbsp. Cilantro
1 Tbsp. chipotle in adobo sauce (some may find these very hot, use to taste)
1 Jalapeño, seeded and ribs removed, diced finely
Kosher salt and fresh cracked black pepper, to taste

Sliced green onion to garnish

Preheat oven to 350°F.

 

In a large mixing bowl combine all ingredients. Mix well until cheese and mayonnaise is fully incorporated. Lightly grease a casserole dish and add mixture to it. Cover and place in hot oven for 30 minutes or until hot and cheese is melted.  Garnish with green onion, serve and Enjoy!