Tex-Mex Chicken Casserole

I wasn't born or entirely raised in North America, so there's a lot on this continent that doesn't make a ton of sense to me. That being said, a good Midwestern casserole is - to borrow Jolen Tsai's wording - a thing of "ugly beauty." The weather's just started to turn a bit and I find myself craving a good, hearty casserole!

This particular recipe was born of that casserole craving mixed with the desire for something a little more flavourful than my usual go to favourite. I took some inspiration from this "Mexican casserole" recipe over at All Recipes, but made some adaptations to better fit my tastes. The result was delightfully warming and hearty - perfect for a cool fall evening!

Tex-Mex Chicken Casserole

(12 servings*)

Ingredients

2 tablespoons of olive oil

500g / 1.1lbs of chicken

1 medium onion (diced)

5 cloves of garlic (crushed/minced)

1 tablespoon of tomato paste

1 tablespoon of chili powder

2 teaspoons of bouillon powder

1 1/2 teaspoons of cumin

1 teaspoon of coriander powder (optional)

1 teaspoon of dried oregano

1 teaspoon of smoked paprika

1 teaspoon of red pepper flakes

Black pepper (to taste)

Salt (to taste)

540ml / 19oz of canned black beans (rinsed)

340ml / 12oz of canned sweet corn (drained)

1/2 cup of salsa 

1/2 cup of water

1/2 cup of shredded cheddar (divided)

1/2 cup of shredded mozzarella (divided)

Tater tots (as needed)

Sour cream (to serve)

Hot sauce** (to serve)

Fresh cilantro (to garnish)

*If served alone two might be better for a hungry person, but with sides one is plenty.

**The spices are just enough to provide flavour, but weak on spice as seems to be the norm for a lot of Tex-Mex recipes. Feel free to amp the chili up in the recipe itself, but I liked the added flavour of our favourite hot sauce. To each their own!

Directions

1) Place a wok or large pan over medium heat, add the oil, and once hot sear the chicken on all sides, then cover and steam until cooked through. (How long will depend on the size of the chicken pieces you're using, so go as long as needed.) Once done set the chicken aside to shred once it has cooled.

2) Deglaze any stuck bits of chicken with a little hot water and sauté the onion until soft and translucent.

3) Add the garlic to the pan and continue sautéing another couple of minutes.

4) Stir in the tomato paste - with a splash of water if needed - and continue sautéing for a minute or two until thoroughly combined.

5) Toss the spices into the pan and cook for about a minute until thoroughly incorporated and fragrant.

6) Add the beans, corn, salsa, and water, thoroughly combine everything, and then spread evenly across the bottom of a 23cm x 33cm (9in x 13in) casserole dish.

7) Mix the cheeses and sprinkle half over the chicken mixture before covering with the tater tots.

8) Place the casserole dish on the middle rack of the oven and bake uncovered for 30 minutes.

9) After half an hour sprinkle the remaining cheese over the tater tots and bake another 5 minutes until melted.

10) Serve as is or with sour cream, hot sauce, et cetera, and enjoy!