Preheat oven to 350°F (177°C). Spray a 9X13 inch with nonstick cooking spray.
Add vegetable oil (2 tablespoons) to a large skillet and saute onion (1 medium) and garlic (2 cloves) until onion is translucent.
Sprinkle vegetables with taco seasoning (1 envelope), cumin (1 teaspoon), salt (3/4 teaspoon), and pepper (1/4 teaspoon) then stir to combine. Add chicken (3 cups), cream cheese (8 ounces), salsa (1 cup), masa harina (3/4 cup), green chiles (1 (7-ounce) can), pinto beans (1 (15-ounce) can), and sweet corn (1 (8.75-ounce) can). Heat until cream cheese is melted.
Transfer chicken mix to baking dish. Spread sour cream (1 1/2 cups) evenly over top of chicken. Sprinkle 1/2 the cheese over chicken then top with tortilla chips (3 cups).
Bake in the preheated oven until heated through, about 20 minutes. Remove from oven and top with remaining cheese and continue to bake until melted and bubbly.
Sprinkle with cilantro and serve.
Notes
Sautéing: It’s most important to sauté your veggies upfront. Doing so allows veggies invite their sweeter more balanced flavors to the forefront and combats bitterness.
Toast Your Spices: Aquick toast in the hot skillet with your veggies before you add the other stuff. It’ll help perk them up adding a vibrant burst of flavor to your dish for a more cohesive flavor profile.
Fresh herbs: Lastly, reserve the fresh cilantro for serving. have a milder tendency that can’t stand up to the oven heat. Sprinkling them on your casserole as it comes out of the oven gives them just enough time to summon those deeper flavors!