The Mexican Chicken Casserole
A bit like a mexican-style lasagna, made with tortillas instead of pasta, this dish could be perfect for a wonderful family dinner that is as special as it is easy to make. In this case, we will include chicken in our recipe, instead of the usual ground beef; besides this specific point, this dish allows many possible variations.
I have included many readymade canned ingredients in this list, as this dish also carries the advantage of being prepared rather quickly...
| Yield: 10 servings | Preparation: | Cooking: | Total time: |
The Family Mexican Casserole
Ingredients:
* 2 whole chickens
* 12 corn tortillas
* 1 can pitted olives
* 1 can cooked black beans, drained
* 1 red bell pepper
* 1 mature red tomato
* Salt to taste
* Oil for frying
* 3 cups red salsa
* 1 lb. Orange Cheddar Cheese
* 1 cup cooked white rice
* 1 bunch Green Onions
* A few branches of fresh cilantro, chopped finely
* 1 teaspoon cumin
* 1 tablespoon paprika
* 1 small can sliced pickled jalapeno peppers (optional)
For a casserole with 2 chickens you will need a bigger and deeper sized lasagna pan
Making this recipe:
1) Cook the chickens; I suggest boiling it in water for one hour, then debone it and prepare the chicken meat in small pieces; reserve.
2) Slice the tortillas into wedges (6 per tortilla), then fry them in hot oil until their color darkens and they become slightly crispy. Once fried, place them over paper towels to remove the excess oil.
3) Fry the diced tomato in a pan with a little bit of oil; as the tomato dissolves itself, add the diced red bell pepper and a few cilantro leaves. Lastly, add the black beans and simmer for a few minutes.
4) Preheat the oven to 375 °F (190 °C); now let's prepare the pan itself: first pour the salsa at the bottom, then arrange the pieces of chicken over and in the salsa. Spread the cooked rice over the chicken; pour the tomatoes, beans and peppers preparation we did earlier to cover what we have so far.
5) Next arrange the fried tortilla wedges over the rice, and for a nice decorative touch plant them around the pan with the triangles upwards and sticking out. Place the green onions, the jalapeno peppers, the cilantro, the olives and the green onions as the next row. Sprinkle the cumin and paprika over the top row.
6) Sprinkle the grated orange cheddar cheese over the top ingredients, mixing it with the jalapenos and sliced olives, so we see a few leaves, jalapenos and olives on the top.
7) Bake in the oven at 375 °F (190 °C) for about 20 minutes, or until the top cheese has melted and made a nice crust. Serve immediately...
* 2 whole chickens
* 12 corn tortillas
* 1 can pitted olives
* 1 can cooked black beans, drained
* 1 red bell pepper
* 1 mature red tomato
* Salt to taste
* Oil for frying
* 3 cups red salsa
* 1 lb. Orange Cheddar Cheese
* 1 cup cooked white rice
* 1 bunch Green Onions
* A few branches of fresh cilantro, chopped finely
* 1 teaspoon cumin
* 1 tablespoon paprika
* 1 small can sliced pickled jalapeno peppers (optional)
For a casserole with 2 chickens you will need a bigger and deeper sized lasagna pan
Making this recipe:
1) Cook the chickens; I suggest boiling it in water for one hour, then debone it and prepare the chicken meat in small pieces; reserve.
2) Slice the tortillas into wedges (6 per tortilla), then fry them in hot oil until their color darkens and they become slightly crispy. Once fried, place them over paper towels to remove the excess oil.
3) Fry the diced tomato in a pan with a little bit of oil; as the tomato dissolves itself, add the diced red bell pepper and a few cilantro leaves. Lastly, add the black beans and simmer for a few minutes.
4) Preheat the oven to 375 °F (190 °C); now let's prepare the pan itself: first pour the salsa at the bottom, then arrange the pieces of chicken over and in the salsa. Spread the cooked rice over the chicken; pour the tomatoes, beans and peppers preparation we did earlier to cover what we have so far.
5) Next arrange the fried tortilla wedges over the rice, and for a nice decorative touch plant them around the pan with the triangles upwards and sticking out. Place the green onions, the jalapeno peppers, the cilantro, the olives and the green onions as the next row. Sprinkle the cumin and paprika over the top row.
6) Sprinkle the grated orange cheddar cheese over the top ingredients, mixing it with the jalapenos and sliced olives, so we see a few leaves, jalapenos and olives on the top.
7) Bake in the oven at 375 °F (190 °C) for about 20 minutes, or until the top cheese has melted and made a nice crust. Serve immediately...
© 2014 MexicanRecipes.me
| Privacy policy | Click on the red chile to go back to main page!