Fiesta Chicken Casserole
The original recipe is in the Betty Crocker cookbook but I adjusted it to fit the ingredients I had on hand.
2 cups coarsely broken tortilla chips
2 chicken breasts, about 1 lb total
1 can refried beans
1 cup salsa
2 small jalapeño peppers, diced
1/2 cup sour cream plus extra for tipping
1 medium tomato, diced
1 to 1 1/2 cup shredded Mexican blend cheese plus more for tipping if desired
Place chicken breasts in a pan and cover with water. Bring to a boil and cook. Drain and while still warm shred. I use my Kitchenaid on setting 1 or 2 with the flat paddle and it works great.
Add the refried beans, salsa and peppers and continue to mix until well blended.
Place the crushed chips in the bottom of an ungreased 2 qt casserole. Top with the chicken mixture. I have found the easiest way to do that is to spoon mounds of the chicken on top of the chips. Smooth out the chicken to cover the chips.
Top the chicken layer with the sour cream. Add the tomato and cheese I did not measure the cheese so not sure how much. I'm sure it was more than 1 cup but less than 2. Just put on however much you like.
Bake at 350 for 20-30 minutes or until bubbly and heated through.