Chicken Casserole, El Paso Style
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| Mon, 06-11-2007 - 3:29pm |
Chicken Casserole, El Paso Style - 4 Servings
INGREDIENTS
•1 medium-size onion
•2 tablespoons salad oil (used olive oil)
•3 large skinless, boneless chicken thighs (about 3/4 pound) (used chicken breasts)
•2 tablespoons all-purpose flour (Whole wheat instead)
•1 teaspoon chili powder
•1/2 teaspoon salt
•1 cup milk
•One 8 3/4-ounce can creamed corn (used a different frozen veggie instead)
•One 8 3/4- to 10 1/2-ounce can red kidney beans, drained
•2 tablespoons chopped fresh cilantro or 1/2 teaspoon dried cilantro leaves
•1/4 pound Monterey Jack cheese with jalapeño peppers, shredded (1 cup) (Used Sargento Chipolte cheese)
•One-third of an 10-ounce package tortilla chips (used 4 WW tortilla shells & layered like lasagna)
DIRECTIONS:
1. Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl.
2. Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
3. In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion.
4. Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
5. Preheat oven to 375 degrees F. Sprayed 13X9 pan, layered tortilla's, mix, then 2 slices cheese tore up, twice and topped with a dash more cheese.
Bake 10 minutes or until mixture is hot and bubbly and cheese melts.
