Chipotle chilies are actually smoked jalepeno peppers. Here they add a smoky-hot appeal to this family-style dish. Look for canned chipotles in adobo sauce in the international food aisle of your supermarket or at Hispanic food markets.

Source: Midwest Living


Recipe Summary test

20 mins
20 mins
3 mins
43 mins


Ingredient Checklist


Instructions Checklist
  • Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole.

  • Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole.

  • Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings.

To Tote:

Prepare casserole as above just before leaving home. Cover tightly with foil; wrap in several layers of newspaper or a heavy towel. Place casserole in an insulated container. Do not hold for longer than 2 hours.

Nutrition Facts

460 calories; fat 15g; cholesterol 79mg; saturated fat 6g; carbohydrates 50g; insoluble fiber 4g; protein 33g; vitamin a 278.2RE; vitamin c 31.3mg; thiamin 0.3mg; niacin equivalents 12.2mg; sodium 939mg; potassium 839mg; calcium 181.7mg; iron 4.3mg.