CHICKEN TORTILLA CASSEROLE Adobo Seasoning
1 tablespoon canola oil
½ cup chopped onion
1 tablespoon Oh! so Garlic! Seasoning
2 tablespoons all-purpose flour
1 cup whole milk
½ cup chicken stock
2 teaspoons Adobo Seasoning
4 ounces cream cheese
1 cup canned black beans, rinsed and drained
3 cups chopped cooked chicken breast
4 ounces tortilla chips, crushed
1 roasted red pepper, chopped
10 ounces green chile enchilada sauce
2.5 ounces shredded Monterey Jack cheese
2 tablespoons chopped green onions
1. Preheat oven to 350˚F.
2. Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add Oh! so Garlic! Seasoning and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in Adobo Seasoning and cream cheese.
3. Spread ½ cup milk mixture over bottom of an 11 X 7 baking dish. Layer beans, 1 ½ cups chicken and 2 ounces chips. Top with ½ cup milk mixture. Layer 1 ½ cups chicken, red bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake for 30 minutes. Sprinkle with green onions.