Mexican-ish casserole

Friday, March 5, 2010



I literally just pulled stuff from my cupboard/fridge, it's one of those nights. Kind of like a chicken & rice mexican casserole.

What you need:

1 large chicken breast (boneless skinless) boiled & shredded
2 cups dry white rice (quick cooking)
tomato bullion
2c shredded mexican cheese
3 corn tortillias cut into strips
1 can diced green chiles
1 1/2c salsa of choice
1/4-1/2 white onion cut into thin strips
2 garlic cloves, diced
few pinches of cilantro to taste
1 tablespoon olive oil

Directions:

Preheat oven to 375.

Boil the water for the rice adding the tomato bullion. (Add as much to your taste). Once the water is done boiling, add the rice and let it sit for 5 minutes covered.

Meanwhile, in a frying pan, add the olive oil. When heated add onion & garlic, cook until tender/browned. Add the shredded chicken, diced chiles, and half the salsa. Stir until heated.

Once the rice is done, add the rice to the frying pan, add the rest of the salsa, heat again, eliminating any excessive moisture. Add cilantro, stir.

In a casserole or glass basking dish, spray with non-stick cooking spray. Pour the mixture into the dish. Layer the corn tortilla strips, top with cheese & a little cliantro. Cook 10-15 minutes until cheese is melted. Top with sour cream if desired!

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