Mexican Tortilla Casserole
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Olive Oil3 cloves
Garlic (minced)4 tsps
Chili Powder2 tsps
Paprika2 tsps
Ground Cumin2 cups
Cooked Rice (from 2/3 cup)1.5 cups
Red Enchilada SauceDirections:
1
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil
2
Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion
3
Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin
4
Stir and cook the mixture for another minute or two to release the flavors of the spices
5
Remove the mixture to a bowl and set aside
6
In the same skillet, heat the remaining 1 tablespoon olive oil
7
Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt
8
Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes
9
Add 1 cup water and stir to make a sauce
10
Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes
11
Stir in the beans and set aside
12
To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan
13
Add a layer of half the tortillas on top of the salsa verde, overlapping the edges
14
Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes
15
Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce
16
Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese
17
If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes
18
Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly
19
Serve with sour cream and cilantro
20
Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks)
21
Photograph by Steve Giralt