2 tablespoons olive oil
1.5kg chicken thigh fillets, trimmed, cut into 5cm pieces
1 large red onion, cut into thin wedges
1 large red capsicum (300g), cut into 3cm pieces
1 tablespoon chipotle seasoning
375g jar enchilada cooking sauce
400g can diced tomatoes
2 x 125g cans black beans, drained, rinsed
1 avocado, halved
2 tablespoons lime juice
200 packet plain corn chips, coarsely crushed
1 ½ cups grated tasty cheese
Heat half the oil in a flameproof, casserole dish (14-cup capacity) over a medium to high heat. Add chicken in two batches. Cook, turning occasionally for about 5 minutes, or until lightly browned. Remove.
Heat remaining oil in same dish over medium to high heat. Add onion, capsicum and seasoning. Cook, stirring for 2 minutes. Stir in sauce, tomatoes and beans with ¾ cup water. Return chicken.Bring to boil. Remove. Cover with lid.
Cook in a moderately slow oven (160C) for 1 hour and 15 minutes.
Meanwhile, make topping by tossing chips with cheese in a bowl.
Remove casserole. Uncover and stir gently. Sprinkle over topping. Increase oven to moderate (180C). Cook, uncovered, for a further 10 minutes, or until cheese is melted.
Place avocado and juice in a small bowl. Mash well with a fork. Season with salt and pepper.
Serve casserole with avocado dolloped over topping.