- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 45 mins
- Serves
- 6-8
Ingredients
- 6
- yellow potatoes, peeled and cubed
- 1/4 cup
- melted butter
- 60 ml
- 1/2 cup
- warm milk
- 125 ml
- 700 g
- chicken (breast or thigh), deboned
- 1.5 lbs
- 1
- clove of garlic, minced
- 3 tbsp.
- smoked paprika
- 45 ml
- 2 tbsp.
- chili powder
- 30 ml
- 1 tsp.
- ground cumin
- 5 ml
- 1 tsp.
- ground coriander
- 5 ml
- 2 cups
- tomato salsa
- 500 ml
- 19 oz
- can cream corn
- 1 540-ml
- 14 oz.
- can red beans, rinsed and drained
- 1 398-ml
- 2 cups
- orange cheddar, shredded
- 500 ml
- Salt and pepper
Directions
- Step 1
- Cook the potatoes in salted boiling water for about 30 minutes, or until very tender. Using a masher, purée the potatoes. Add the milk and butter. Season with salt and pepper. Set aside.
- Step 2
- Preheat oven to 200°C (400°F).
- Step 3
- In a bowl, coat the chicken with the garlic and spices. Season with salt and pepper. In a skillet, heat the oil and brown the chicken. Continue to cook over medium heat for approximately 20 minutes, turning over occasionally, until fully cooked. Remove from heat and shred using a fork and knife.
- Step 4
- To assemble, spread the chicken at the bottom of a baking dish. Next, add a layer of salsa, corn, and red beans. Top with the mashed potatoes and sprinkle with cheddar.
- Step 5
- Cook in the oven for approximately 30 minutes, or until the top is golden.
