Mexican Casserole
A delicious layered casserole, assembled with the similar construction of lasagna, but with southwest ingredients.
This is a stand alone casserole with no need for additional condiments.
Recipe: Serves 6 - 7
3 cups organic cooked chicken - bite size
28 oz. can organic fire-roasted crushed tomatoes
4 oz. can organic diced green chiles
18 ct. organic taco slider corn tortillas
5 cups organic cheddar cheese - shredded
16 oz. organic corn - frozen or canned
1 large organic onion - diced
1 - 15.5 oz organic black beans
Roux:
5 tbsp. organic butter
1/3 cup organic whole wheat flour - chemical free
1 tsp. organic garlic powder
1 tsp. organic ground coriander
1/2 tsp. organic ground cumin
1/4 tsp. organic lemon pepper
1/4 tsp. organic chili powder
2 cups organic chicken stock
1/2 cup organic coconut milk
Liberally oil a 12 1/2 x 9 inch casserole dish with organic extra virgin
coconut oil.
Preheat oven to 375 degrees.
Make the roux first by melting the butter in a large skillet over medium heat.
Add in the seasonings and whisk well and let cook for about 3 minutes.
Then add in the flour and let bubble for about 3 minutes.
Carefully pour in the stock, while whisking vigorously.
Add in the coconut milk and whisk until all is incorporated and thickened.
Turn off heat.
Assemble the layers in this order:
6 taco sliders
Half of the onions
Half of the black beans
Half of the chicken
Half of the chilis
Half of the corn
Half of the tomatoes
Half of the cheese
Layer of roux to cover
Do another layer the same, except put the cheese last.
Bake for 30 -35 minutes. Enjoy!
Tips: If you want this to be spicy, then add 2 cans of chiles
or add fresh diced jalapenos or serrano peppers.
You can also use regular size corn tortillas, but you will
probably have to cut them to fit. Remember when you are
assembling this, how you plan to cut it when it is baked.
The corn can go into the casserole frozen. It will be cooked
through when the baking time is finished.