Chicken Chili Casserole

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1/2 cup onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 3 tablespoons cornmeal
• 2 1/2 cups chicken broth
• 1 cup tomato sauce
• 4 cups cooked chicken (chopped or shredded)
• 2 cups corn kernels
• 15 1/2 ounces can black beans, rinsed and drained (or try kidney beans)
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups tortilla chips (6-8 ounces)
• 1 1/2 cups mild cheddar cheese, finely shredded
• 1/2 cup monterey jack cheese, finely shredded

Recipe

• 1 in large stockpot or dutch oven, heat the oil over medium heat.
• 2 add the onion, garlic, chili powder, cumin and oregano.
• 3 saute for 3 minutes, or until the garlic is fragrant.
• 4 add the cornmeal, stirring for about 2 minutes.
• 5 slowly add the broth and tomato sauce, then bring the mixture to a boil and simmer for 10 minutes.
• 6 add the chicken, corn, beans, salt and pepper.
• 7 simmer, uncovered, for 30 minutes.
• 8 stir frequently to prevent sticking.
• 9 lightly coat a 9x13-inch baking dish with enough tortilla chips to cover the bottom.
• 10 spoon the chili over the chips and sprinkle with cheeses.
• 11 if making ahead, let the chili cool, then cover and refrigerate up to 2 days, or freeze for up to 1 month.
• 12 the day before serving, move the chili to the refrigerator and let thaw overnight.
• 13 when ready to serve, preheat the oven to 350 degrees f.
• 14 let the chili sit at room temperature for 30 minutes.
• 15 bake the chili, covered, for 20 minutes.
• 16 uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling.
• 17 serve immediately.