1largeboneless skinless chicken breastchopped into bite-sized pieces
1cupdiced red bell pepper
1tspcumin
1tspchili powder
1tspgarlic powder
½tspCayenne pepper
½tspsalt
½tspblack pepper
3Tbspbutter
3Tbspflour
⅓cuplow sodium chicken stock
⅓cupmilk
1cupcooked rice- a rice pouch works great
14ozcan diced green chiles
1cupblack beans
¾cupcorn
¼cupcilantroroughly chopped
1cupMexican cheese blend
½cupcrushed tortilla chips
avocadosliced, for serving
Instructions
Preheat oven to 400° F. Preheat a large skillet to medium heat. Combine the cumin, chili powder, garlic powder, Cayenne pepper, salt, and black pepper.
Season chopped chicken with approximately half of the seasoning mix. Add chicken and diced red pepper to a preheated pan and sauté 5-8 minutes until the chicken is cooked through and the peppers are softened. Transfer the mixture to a large bowl and set aside.
Add butter to pan and return to heat when butter is melted, stir in flour until incorporated. Gradually stir in stock and milk. When mixture is smooth remove from heat. Add cooked rice, diced chiles, black beans, and corn to chicken bowl. Add cream mixture and stir to combine. Stir in remaining seasoning mix and cilantro.
Transfer mixture to a 8x8 pan and sprinkle with shredded cheese. Bake for 15 minutes. Top with crushed tortilla chips. Bake for an additional 10 minutes. Allow to rest for a few minutes prior to serving.