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TEX – MEX CASSEROLE

10 Aug

 

 

Okay, So when I saw this I thought it might be good.

Big Surprise ……IT IS REEEEEALLLY GGGOOOOOD   !!!!!!!!!!!!!!!!!!

I couldn’t stop eating it

SO,  This takes a little bit of time , but it is really worth it and there is enough so you can freeze some for a quick dinner .   (    Like Football Mom’s like my friend Angie )

 

2  LB CHICKEN BREASTS –    CUT INTO      1/3 ‘ S

2 1/2 CUP CHICKEN STOCK –  HOMEMADE OR COLLEGE INN ( IT DOES MAKE A DIFFERENCE )

1/4 CUP CHOPPED CILANTRO LEAVES

( SPEAKING OF WHICH  : WHERE EVER YOU GET THEM THEY SHOULD LOOK SIMILAR TO FRESH   PARSLEY  , BRIGHT GREEN,  FRESH LIKE JUST PICKED )

JUICE OF I FRESH LIME

3 GARLIC CLOVES   – SMASHED

1 TSP PEPPERCORNS

1 1/4 TSP SALT BIG PINCH MEXICAN OREGANO   ( GO GET SOME ! MAKES  ALL THE DIFFERENCE IN MEXICAN DISHES )

3 BAY LEAVES

6 TBSP BUTTER

1 LB FRESH MUSHROOMS – QUARTERED

A COUPLE OF GRINDS OF PEPPER

4 TBS FLOUR

1 1/2 CUP MILK

5  OR SO HANDFULS OF TACO CHIPS   – YOU KNOW I LIKE EL MILAGRO

2 CUPS CHOPPED WHITE ONIONS

1  GREEN PEPPER CHOPPED

2 JALAPENO PEPPERS STEMMED AND SEEDED  – FINE CHOPPED

8 OZ CHEDDAR CHEESE – grated – grate it yourself, it’s cheaper , less chemicals and it tastes better

8 OZ PEPPERJACK CHEESE – grated – same as above

2 TBSP CHILE POWDER

1 TSP CUMIN

1 TSP.. ground coriander

1 TSP.. cayenne pepper

1 CAN   RO- TEL TOMATOES WITH PEPPERS – drained

1 PABLANO PEPPER   –  DICED

Okay,  settle down,      I know it looks like a lot of heat going into this ,       but its not.     It is very spicy,  rich and reeaalllly good

 

Combine chicken , chicken stock, cilantro , lime juice, garlic , peppercorns, 1 tsp salt , oregano and bay leaves in a saucepan and bring to a boil.

REDUCE  to simmer and cook for 10 min. remove from heat and let everything sit together for 45 min.

Remove chicken from broth and tear into bite size pieces

Strain broth and reserve.

Turn oven to 375’ – rack in middle position

Heat butter in a large skillet over high heat till foamy,  add mushrooms.  a little salt a grind of pepper

Cook stirring occasionally  for about 10 minutes or until slightly golden brown

Sprinkle with flour and stir for 1 min.

Add milk and stir and scrap bottom with a spatula until thick

Add 1 1/2 cup reserved chicken stock,  cook  – stirring and scrapping until  very thick

remove from heat

Place tortilla chips in the bottom of a 9 x 13 glass  casserole dish

Crush the chip’s down with you hand so you have about a 1/2 inch or so   “bed ”

Pour 1 cup reserved chicken broth all over chips and let soak in for a couple of min.

Spread chicken evenly over chips

Spread onions,  bell pepper,   jalapeno over chicken

Spread half cheese on top of this

sprinkle  1 tsp    each   of   –   cumin, chile powder , paprika,  ground coriander, cayenne pepper, garlic powder

, red pepper flakes,   salt,   oregano on top of that.

Spoon  mushroom mixture on top of this.

Now , top with Pablano pepper and  Ro- tel tomatoes.

Finish off topping all that with the rest of  the cheese.

Bake uncovered for 45 min until bubbly

Let sit for 10 min

 

Eat and Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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