Rich, cheesy with wonderful Mexican flair, this chicken casserole feeds a hungry crowd and can be made in advance and is so easy, you'll want to make it every week.
Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon olive oil and swirl it in the pan to coat the bottom. Add 1 small diced onion, ½ diced sweet bell pepper, 1-2 jalapeno peppers, seeded and diced.
Sweat the vegetables for 2-3 minutes, stirring occasionally until softened and fragrant. Stir in 2 large cloves garlic, minced and cook for an additional minute.
Add ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon cumin, ¾ teaspoon chili powder, pinch cayenne pepper and stir until the vegetables are well coated.
Add 15 ounces canned black beans, rinsed and drained, 15 ounces frozen or canned corn, 10 ounce can Ro-Tel with juices, 1 cup leftover cooked rice and stir to combine.
Stir in 4 ounces cream cheese until it melts completely and evenly coats the vegetables.
Stir in 3 cups cooked chopped chicken and ½ of the Mexican cheese blend.
Spray a 2-quart casserole with nonstick spray. Transfer the Mexican chicken filling to a casserole dish. Top with crushed tortilla chips and bake for 20 minutes. (if the chips start to become too brown, rest a piece of foil over the casserole).
Top with the remaining cheese and bake for an additional 10 minutes or until the cheese is melty and gooey.