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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From Company's Coming - made it for dinner tonight and I loved it, especially since it didn't have any canned soup in it like many similar ones. The only change I made from the original is that I prefer black beans to kidney beans and I added more cumin and chili powder than this states as I like it spicier. Ingredients:
2 teaspoons cooking oil |
1 lb ground chicken |
1/2 cup onion, chopped |
1 tablespoon lime juice |
1 teaspoon cumin |
1 garlic clove, minced |
1 (19 ounce) can kidney beans, rinsed and drained |
1 cup salsa |
1/2 cup roasted red pepper, drained, blotted dry, and diced |
1 (4 ounce) can green chilies, diced |
1 teaspoon chili powder |
45 inches flour tortillas |
3 cups grated mexican blend cheese |
Directions:
1. Preheat oven to 375°F Heat cooking oil in large frying pan and scramble fry chicken for about 5 minutes or until no longer pink.
2. Add next 4 ingredients (onion to garlic) and cook for about 5 minutes, stirring often, until onion is softened, then set aside.
3. Mash beans in a bowl and mix in next 4 ingredients (salsa to chili powder).
4. Layer ingredients into a greased 3 quart (3 L) round caserole as follows:.
5. 1 tortilla.
6. 1/2 chicken mixture.
7. 3/4 cup cheese.
8. 1 tortilla.
9. 1/2 bean mixture.
10. 1 tortilla.
11. remaining chicken mixture.
12. 3/4 cup cheese.
13. 1 tortilla.
14. remaining bean mixture.
15. 1 tortilla.
16. remaining cheese.
17. Bake covered for 45 minutes then uncover and bake for another 20 minutes, until cheese in golden. Let stand for 15 minutes before serving and then cut into 8 wedges!
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