a recipe // layered mexican casserole

really, is my gas light on again? where did i put my debit card? did i even remember to bring my drivers license with me today, or is it still sitting on the kitchen counter? shoot. what are we going to have for dinner???

this is a typical thought process for me on a monday after work. after walking through the door, stella and i made our way to the fridge and stared down the seemingly useless ingredients long enough for leon to find and chew her new wooden hammer. awesome. in distracted frustration, i started our dinner one of the only ways i know how, by pulling out random ingredients and going with the flow. before i knew it, andrew was home and dinner was done. this spicy, cheesy concoction is definitely one for the recipe books! not too shabby if i do say so myself.


layered mexican casserole

- start by sauteing cubed chicken with taco seasoning in a hot skillet with olive oil

- when the chicken is done cooking and browned, turn off the heat and add a small can of green chilies, 2 jalapeno peppers minced, a small handful of chives, a bunch of cilantro, 1 can of black beans, 2 cups of spinach leaves, and 2 chopped roasted red peppers (the heat of the skillet should warm these ingredients through but you can cook them if you want)

-in a bakeware dish, pour 2 tablespoons of enchilada sauce to coat the bottom

-lay down one corn tortilla on the sauce

-add the chicken mixture on the tortilla and top with liberal amounts of jack cheese (or velveta blanco if you want to get crafty)

-do two more layers of the corn tortilla, chicken mixture, and cheese

-top with remaining enchilada sauce and the rest of your cheese

-bake @ 350 for 20-30 minutes until bubbly and gooey with cheese

-eat & enjoy!

No comments:

Post a Comment