Monday, May 3, 2010

Chicken Tortilla Casserole

I found this recipe hidden away in a file, scribbled on piece of loose leaf paper. I have no idea where it came from, but it's one of those really easy, throw everything together type of casseroles that you can just toss in the oven after a busy day.

Today was a busy day and I admit, I wasn't in the mood for cooking. When it was finally on my plate though, I remembered why I liked this recipe so tastes yummy! (and it makes really great leftovers, too)

l lb boneless, skinless, chicken breasts chopped into 1 inch sized cubes
1/2 tsp chili powder
1/4 tsp cumin
1/2 onion, minced finely
1 sweet green pepper, chopped
1/2 jalapeno pepper, seeded, minced finely
1 tsp chili powder
1/2 tsp cumin
19 oz stewed tomatoes
4 oz light cream cheese, cubed
1 cup corn
10 stale corn tortillas, broken into small pieces
shredded Cheddar or Monteray Jake cheese
chopped fresh cilantro

Saute the chicken in a bit of olive oil over medium heat until browned and cooked through. I sprinkle it with the first bit of chili powder, cumin, and a bit of pepper. Remove to a plate and set aside. In the same pan, add a bit of oil and saute up the onion, sweet green pepper, and jalapeno pepper until nice and soft. Stir in the second portion of chili powder and cumin, continuing to cook and stir another minute. Then stir in your stewed tomatoes, bringing up the brown bits on the bottom of the pan. Bring the mixture to a boil and then turn the heat down and let it simmer for 5 minutes.

Stir in the cream cheese, making sure that it blends in well before you add the chicken and corn. Take the whole mixture off the element and set it aside.

Line the bottom of a 9x9 inch baking pan with 1/2 of the stale tortillas. I just rip them up and scatter them over the bottom of the pan. Top with 1/2 of the chicken filling, then top with the remaining tortilla pieces, and the remaining chicken filling. Sprinkle with cheese.

Cover with greased tin foil, and bake at 350 for 35 minutes until bubbly and hot.

Remove from the oven and allow to sit for about 5 minutes before you serve it. I have tried to cut the casserole into slices, but it never stays all together so I end up just scooping it out. Top with fresh cilantro and avocado.

Serves 4-5
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