Saturday, November 6, 2010

Viva Mexico!!

I love Mexican food.  I think it is one of the best cuisines in the world.  I love the colorful flavors and the varying heat.  I love that beans and cheese find their way onto my plate almost every time I eat Mexican food.  This recipe may not be the most authentic (I don't know if they have casseroles in Mexico) but it is fabulous.  Serve it with Mexican Crema (mexican sour cream) and you have a plate of food fit for a king!


 Enjoy it.  I sure did.


Tortilla Casserole (thank you CI!!!)

1tablespoon vegetable oil
1onion , minced
3cloves garlic , minced
1cup low-sodium chicken broth
1(15.5-ounce) can pinto beans , rinsed
1 can (14 1/2 ounces) diced tomatoes , drained
1tablespoon minced canned chipotle chiles in adobo
2cups shredded cooked chicken (I used leftover rotisserie chicken)
1/4cup minced fresh cilantro leaves
5cups tortilla chips (3 ounces)
2cups shredded Mexican-style cheese (see note)

Instructions

  1. 1. Heat oven, sauté aromatics, and make sauce: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth and bring to simmer.
  2. 2. Add vegetables, chicken, and herbs: Stir beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 tablespoons cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  3. 3. Assemble Casserole: Spread 1 cup tortilla chips over bottom of 8-inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese over top.
  4. 4. Bake: Bake until cheese is golden brown and casserole is bubbling, abut 10 minutes. Sprinkle with remaining cilantro before serving.

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