Hot Cowgirl Casserole

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small white onion
• 1 jalepeño chile
• 2 medium garlic cloves
• ounce. less-sodium taco seasoning mix
• ounces mild roasted tomato salsa
• 0.5 cups cream cheese
• 0.5 teaspoons kosher salt
• 2 cans black beans , 15 ounce
• 1 can fire-roasted corn , 14.75 ounce
• 1 can green chiles , 4 ounce
• 0.5 cups sour cream
• 4 cups rotisserie chicken
• 2 cups Monterey Jack cheese
• tortilla strips
• Cilantro
• scallions
• pickled red onion

Instructions

1. 1

   Gather ingredients and preheat oven to 350 degrees F (175 degrees C).

2. 2

   Heat oil in a large nonstick skillet over medium. Add onion, jalepeño chile, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add taco seasoning and cook, stirring often, until fragrant, about 1 minute.

3. 3

   Add salsa, bring to a simmer over medium, then add in cream cheese and salt, and cook, stirring constantly, until melted and incorporated, about 3 minutes. Stir in black beans, corn, chopped green chiles, and sour cream. Remove from heat and fold in chicken.

4. 4

   Transfer to a 9 x 13-inch baking dish, and spread into an even layer. Sprinkle evenly with Monterey Jack cheese.

5. 5

   Bake in the preheated oven until bubbly, about 25 minutes. Without removing dish from oven, increase oven temperature to broil, and broil until browned, 4 to 5 minutes.

6. 6

   Garnish with tortilla strips, cilantro, scallions, and pickled red onion.