1 can 300 g corn
700 g chicken, diced
250 g canned kidney beans
2 cloves garlic
1 tbsp olive oil
800 g canned diced tomatoes or pack
Jalepeno peppers to taste (1 for mild, 3 for spicy)
1 bag tortilla chips
75 g grated cheese
250 g crème frache
2 tsp paprika powder
1 tsp cumin, ground
pepper and salt
1 tsp ground coriander seed
1 tbsp lime juice
Large oven dish or several small oven dishes
Finely chop the onion and garlic and fry in the olive oil. Add the chicken and fry until lightly browned on all sides. Remove the chicken from the pan. Cut the zucchini and the bell pepper into cubes and fry for a few minutes in the pan. Drain the corn and beans and add to the vegetables. Season with the paprika powder, cumin, coriander seeds, pepper and salt. Cut the jalapeno peppers into pieces and add to the vegetables.
Return the chicken to the pan and add the diced tomatoes. Let the dish simmer for 15 minutes. Meanwhile heat the oven to 200 degrees. Put everything from the pan into an oven dish and spread the crème frache over it. Cover the dish with the tortilla chips and sprinkle the top with the grated cheese. Place in the oven for 20 minutes.
Meanwhile, make the salsa: halve the avocado and remove the skin and pit. Cut the flesh into pieces. Do the same with the mango. Cut the tomato into pieces and remove the watery part with the seeds. Toss the tomatoes, avocado, mango and lime juice together and cover well.
Serve the Mexican casserole with the fresh salsa.
Source: Leukerecepten by leukerecepten-nl.
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