El Paso Casserole
My husband loves to grill and he’s a great cast iron skillet cook in the kitchen or at the campsite. Oven-baked casseroles? No so much. He did, however, make his version of El Paso Casserole a couple of years ago. Today just seemed like a good time to revive his recipe. Enjoy!
Farmguy’s El Paso Casserole
3-4 boneless, skinless chicken breasts cut into 1-inch chunks
1 small onion, diced
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 teaspoon chili powder
1 cup milk
1/2 teaspoon salt
1 can creamed corn
1 can kidney beans, drained
2 cups Monterey Jack cheese, shredded
3 cups tortilla chips
Cook onion in oil over medium heat until tender. In large bowl, mix flour, chili powder and salt. Toss chicken pieces in flour mixture to coat. Drain onion and remove from heat.
In remaining oil, cook chicken until done. Remove to bowl with onion.
In skillet, stir in milk, creamed corn and kidney beans. Heat to boil. Add chicken and onion and half of cheese. Heat through. Remove from heat.
Break 1 cup of tortilla chips into coarse pieces (do not crush). Place in a 9X13 bake dish. Spoon chicken mixture over chips; top with remaining cheese. Tuck extra chips around edge of pan. Bake in preheated 375 oven until hot and bubbly and cheese melts, about 15-20 minutes.