Ingredients
– 2 cups cooked, shredded chicken
– 1 can (15 oz) white beans, drained and rinsed
– 1 cup corn (fresh or frozen)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (4 oz) diced green chilies
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup cottage cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chicken broth
– 1 tablespoon olive oil
Equipment Needed
– Large mixing bowl
– Skillet
– Baking dish (9×13 inches)
– Spoon for mixing
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
First, I start off by preheating my oven to 350°F. While that’s warming up, I heat a bit of olive oil in a skillet over medium heat. I add the diced onion and sauté it for about 3-4 minutes until it becomes translucent. Then I stir in the minced garlic and cook it for another minute until the kitchen is filled with that wonderful aroma of sautéed onions and garlic. It sets the mood perfectly! I usually take a moment to appreciate the smell before moving on. (See the next page below to continue steps…)