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very easy
Prep Time
25 mins
Total Time
45 mins


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
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


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.