The best Mexican casserole to hit your lips! This dish uses ground or shredded chicken, loads of vegetables, whole-wheat tortillas, and a little cheese and sour cream. It lives up to it’s title quite well as “king” of casseroles.
- 1 lb ground chicken
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 1 jalapeno, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 tablespoons flour
- 1 (14 ounce) can diced tomatoes
- 1 (4 ounce) can chopped green chilies
- 1/2 cup milk
- (I also tossed in 3 cups fresh baby spinach)
- 1 teaspoon oregano
- 1 cup corn
- 1 lime, juiced
- 1/2 cup sour cream
- 1/4 cup cilantro, chopped
- salt and pepper to taste
- 6-8 whole-wheat flour tortillas, torn
- 1 cup pepper jack cheese, grated
- Heat a large sauté pan over medium-high heat with 1 tbsp EVOO and brown the ground meat. Add the onion, red pepper and poblano pepper and sauté until tender, about 5-7 minutes.
- Add the garlic, jalapenos, chili powder and cumin and sauté unto fragrant, about a minute.
- Mix in the flour and cook for a few minutes. Add the tomatoes, green chilies, milk and oregano and simmer until the liquid thickens about 15 minutes.
- Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
- Spread 1/3 of the meat mixture over the bottom of an 8 inch square baking pan. Layer 1/2 of the tortillas.
- Top with another 1/3 of the meat mixture. and the remaining tortillas.
- Top with the remaining meat mixture and shredded cheese.
- Bake in a preheated 350F oven until the sides are bubbling and the top is golden brown.
Recipe slightly adapted from Closet Cooking
I had such a mentally refreshing lunch today exploring the galleries and artist studios at Golden Belt.
I’m really looking forward to brining Andy back with me next time and dropping in on a Third Friday Gathering. Since our 7-yr anniversary is coming up soon, I think a nice art purchase would make a fantastic gift for each another. Also, later in the summer a new music venue is scheduled to open and they’re looking for a hip restaurant or brewery to move into the area too.
Yesterday, I ran across the picture show “You are What you Eat” and thought it would be fun to show you my fridge and freezer. Most of you know that I’m an uber-organizer, so here you go! What does my fridge say about me? This is a typical “fridge glance” for me, can you believe all the dishes I can prepare in a week after seeing my fridge. It’s all thanks to advanced menu planning and a well stocked pantry!