Ingredients:
For the mash potatoes:
2.5 pounds Russet potatoes (About 5 medium potatoes), peeled and chopped into medium cubes
1/2 cup butter, room temperature
1 1/2 cups sour cream
1 tablespoon salt, plus more to taste
1 teaspoon black pepper
For the pie filling:
1 can (10.5 ounces) condensed cheddar cheese soup
3/4 teaspoon ground cayenne powder
2 cups fully cooked chicken, chopped into bite size cubes
1 can (10 ounces) Rotel diced tomatoes & green chilies, drained
1 can (4 ounces) fire roasted diced green chilies
1 cup of canned Mexicorn, drained
1 cup canned pinto beans, drained
1/2 cup chopped sweet onion
1/3 cup canned sliced black olives, drained
2 cups shredded pepper jack cheese
4 cups crushed (small bite size pieces) Tostitos hint of lime tortilla chips
Parsley as a garnish topping (optional)
Directions:
1. Using a large pot, add potatoes and water until covered. Bring the water to a boil then reduce to simmer. Cook for 35-40 minutes or until potatoes are fork tender.
2. Drain water from the pot. Add butter to the pot and mash the potatoes. Stir in sour cream, salt and black pepper until well combined (the mash potatoes will be somewhat soupy with so much sour cream, but not to worry. Mash potatoes will firm up when you bake the Shepard's pie).
3. Preheat oven to 350 degrees F.
4. Using a large bowl, add condensed cheddar cheese soup and cayenne powder, stir until combined. Stir in chicken, diced tomatoes, green chilies, Mexicorn, pinto beans, sweet onion, olives and pepper jack cheese until combined. Add the mixture to a 9-inch x 13-inch ovenproof casserole pan.
5. Add the tortilla chips evenly to the top. Add the mash potatoes over the tortilla chips, forming a dome in the middle (since this is a lot of mash potatoes).
6. Bake on a baking sheet just in case of any spill over. Bake for 55-60 minutes then remove pan to a wire rack to cool. Garnish the top with parsley (optional) and serve with salsa and lime wedges.