Cooking With Beer, Whiskey and Spirits

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1/4 cup tequila
• 1/4 cup fresh lime juice
• 1/2 cup sour cream
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• Optional toppings: sliced avocado, additional lime wedges, jalapeño slices

Instructions

1. Marinate the Chicken:
   • In a bowl, combine the tequila, lime juice, olive oil, chili powder, cumin, and a pinch of salt and pepper. Add the diced chicken, stir to coat, and marinate for at least 15 minutes (or up to 2 hours in the fridge).
2. Cook the Chicken:
   • Preheat the oven to 350°F (175°C).
   • In a large skillet, heat a bit of olive oil over medium-high heat. Remove the chicken from the marinade, pat it dry, and cook until lightly browned (about 5 minutes). Set aside.
3. Assemble the Casserole:
   • In a large mixing bowl, combine the sour cream, diced tomatoes with green chilies, black beans, and corn. Add the cooked chicken, and stir to combine.
   • Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
4. Top with Cheese:
   • Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the casserole.
5. Bake:
   • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
   • Remove from the oven and garnish with fresh chopped cilantro. Serve with optional toppings like avocado slices, lime wedges, or jalapeño slices for extra flavor.

This Tequila Lime Chicken Casserole has a delicious blend of creamy, tangy, and slightly spicy flavors that’s perfect for a crowd-pleasing dinner. Serve with tortilla chips or rice to soak up all the flavors!