Ingredients ( serves 4 )

• 2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
• 1 tbs vegetable oil
• 600g chicken thigh fillets, cut into 3cm pieces
• 1 x 420g can Mexican chilli beans
• 1 x 310g can corn kernels, drained
• 1 x 300g jar mild tomato salsa
• 1 long fresh green chilli, deseeded, coarsely chopped
• Roasted peppers & wild rice (see related recipes), to serve

Method

1. Preheat oven to 220°C. Place the tortilla strips, in a single layer, on a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. Remove from oven and set aside until required.
2. Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.
3. Place the beans over the base of a 1L (4-cup) capacity ovenproof baking dish. Top with a layer of chicken pieces and a layer of corn. Pour over the tomato salsa and sprinkle with chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.
4. Divide the roasted peppers & wild rice among serving bowls. Top with the chicken casserole and sprinkle with tortilla strips. Serve immediately.