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CASSEROLE-TEX-MEX
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1 casserole or baking dish at least 16x16-large enough to hold 4 tortillas without over-lapping. 2 of these would be advisable. (1 for soaking tortillas and one for baking the casserole) | |
2 Tblsp. | EVOO |
1 med. | onion, minced |
2 cloves | garlic, minced |
1 small | bell pepper, diced small |
1 large skinned, de-boned chicken breast, cubed (more may be used to increase meat value of each serving) | |
2 med. | tomatoes, peeled and diced |
1/2 Tblsp. | oregano |
1/2 tsp. | cumin |
1 tsp. | salt, or to |
1 tsp. | fresh ground black pepper |
1 c. . cooked rice | |
1 Tblsp. | Cilantro leaves, (or Thyme) chopped |
2 1/2 c. | Salsa of choice, divided |
1 c. | Ricotta cheese |
1/2 tsp. | garlic powder |
1 c. | vegetable oil |
1 large | egg |
1 c. | chicken stock |
16 small | tortillas,, (to make 4 layers |
of 4 tortillas on each layer) | |
3/4 c. | Cheddar cheese, shredded |
Preheat oven to 350F.
Put 4 tortillas in a flat pan with e bough chicken broth to cover them.
Turn the tortillas to coat all sides.
ASSEMBLE THE CASSEROLE
Spray the baking dish with non-stick cooking spray.
In a skillet, saute' the onion to translucent.
Add the garlic, stir and cook until you smell the garlic.
Add the chicken and bell peppers and cook until chicken turns white, about 5 minutes.
Add the tomatoes, oregano, cumin, S&P and mix
Cook 6 minutes.
Mix rice, cilantro and 1/2 c. Salsa, Set aside.
Place ricotta, garlic powder and egg
In a bowl add 1/2 c. Salsa, mix and set aside.
Place a layer of 4 tortillas on the salsa.
Put 4 more tortillas in to soak for the next layer.
Add 1/2 c. Salsa on top of the casserole.
Add 1/2 the chicken and rice over the salsa and spread evenly.
Sprinkle 1/4 c. Shredded Cheddar
over.
Add 4 tortillas to top of casserole and put 4 more in to soak (add more broth if level gets too low)
Spread Ricotta over the tortillas.
Take 4 tortillas out and place them on top of casserole.
Put chicken/rice mix over the tortillas
Put 1 c. Salsa over all and spread evenly.
Sprinkle with remaining 1/2 c. Cheddar shreds.
Cover with foil and bake 40 minutes.
Remove foil and bake an additional 10 minutes.
Serve with a salad.
Recipe uploaded with Shop'NCook for iPhone.
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