Hello friends and Happy Wednesday!
Boy, do I have a treat for you!
Mexican Tortilla Casserole!
So confession: I’m watching Alone right now, which is about these people trying to survive in the arctic winter, and they are doing everything they can to find food in 0 degree F weather, and I’m sitting here blogging about amazing guacamole.
So I’m feeling a little guilty. It’s okay, I’ll get over it. 😉
But anywho – one of my absolute favorite things to do is share a meal with my man. 🙂 Food is absolutely my love language, and so cooking something delicious for he and I to enjoy together is absolutely a joy for me!
And boy, did he enjoy it!
Crunchy tortillas, meaty chicken, gooey cheese, buttery guacamole and cool and tangy sour cream!
And the best thing about this gluten free meal is the leftovers!
He was able to take this to work for lunch all week! And it reheats like a dream!
So make it on a Sunday night, and enjoy it for the rest of the entire week! You certainly won’t regret it!
Here’s What You Need: (Serves 6 hungry people)
1 rotisserie chicken, shredded (about 5 cups)
Two 10 oz cans of diced tomatoes with chiles
1 cup chicken broth
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
One 15.5 oz can of black beans, drained and rinsed
One 10 oz bag of frozen corn
12 small corn tortillas, cut into quarters
One 8 oz block of Monterey Jack cheese, shredded – about 2 cups
1/2 cup sour cream
1/3 cup minced red onion
Fresh cilantro, chopped
Preheat the oven to 375 degrees. Brush a 9×13 inch casserole dish with oil. (Or rub with butter)
In a large bowl, stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt. Add the black beans, frozen corn, chicken, tortilla wedges and half of the shredded cheese, and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with tin foil and bake for 25 minutes.
Raise the oven temperature to 400 degrees. Remove the tin foil and and sprinkle the top with the remaining cheese. Continue to make until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream, guacamole, and sprinkle with red onion and cilantro. Serve hot!
OK – this was such a hit!! I don’t know about you, but Mexican food is my favorite cuisine. Probably because guacamole is always the star of the show! But wow – there’s something about the warm spices, the fresh cilantro, buttery avocado — I don’t think I will ever tire of it!
My man absolutely loved this. It was almost like a huge pile of nachos supreme!
The particularly enjoyable part of this meal was the variety of textures! Something magical happens when you bake this in oven, because the corn tortillas all cook slightly differently! The ones buried in the center take on a very – almost cakey and soft texture, the ones on the edges have a bit of crunchiness with golden brown edges, the ones on the top are smothered in gooey melted cheese, and some have become so crispy they’re like actual tortilla chips!
And the colors are just absolutely gorgeous! The red, the green the purple, the golden brown, the deep black — they come together to form this beautiful masterpiece. Top it with crisp white sour cream, and it’s beautiful enough for an art gallery!
But the flavors are what take it over the top. That, and how healthy it is! It’s full of protein, fiber, vegetables and calcium. Not bad for a casserole that takes less than 20 minutes to make!
So make this meal! I promise, your tastebuds, and your time management initiatives will thank you!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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