so guys. i've been hearing that the chicken parm has been making its way into kitchens everywhere (and everywhere indeed! you guys are all over the place! i loved reading where ya'll are from in last friday's post! readers from athens! vancouver! cuba!). anyway, glad it's been a successful dinner! and here's another that i think will be a hit--at least it was (twice so far) in this house.
like most of my recipes, there's lee-way.
do as much or as little of the following as you please.
i should add that you could totally do this vegetarian (add more veggies!)
or ground beef in place of the chicken.
| ingredients |
chicken (i used 3-4 breasts), cooked and cut up (i "pulled" mine cause i like that texture)
red, orange, or yellow peppers (i used three), chopped
1 yellow onion, chopped
creole seasoning (or a chili powder / mexican seasoning)
monterey jack cheese (cheddar would be fine too)
black beans, drained
corn (i used frozen)
rotel tomatoes (OR any type of salsa really. this is just to keep it moist.)
enchilada sauce (i used this kind because i'm pretty sure the canned variety has high fructose corn syrup in it and that just pisses me off)
spinach, if you want (i put some in and it was delish)
| the how to |
sautee your onion and red pepper in olive oil a few minutes till its just a little bit soft. add some seasoning: creole, taco, cumin...anything you like. here's where i boil my chicken, let it cool, then pull it apart. you can cook yours on the stovetop and cut it up though. whatever works. before your peppers and onions are done, if you're using frozen corn, add it so it heats up. put cooked chicken, peppers/onions, drained black beans, corn, spinach in a big bowl. add the tomatoes or salsa, some shredded cheese, a couple scoops of sour cream and mix it all up. meanwhile, heat up your enchilada sauce. there's no real measurement to the beans/meat/veggies mixture, but you don't want it to be super dry so add enough salsa and sour cream. then take your corn tortillas, coat them in enchilada sauce on both sides and lay them across the bottom of a 9x13 casserole dish. they can overlap, it doesn't matter. on top of it, add your meat/veg mixture. coat a few more corn tortillas and lay it across the top of the mixture. again, they can overlap. then shred cheese over the top of it and put it in the oven for 25-30 minutes at 350 degrees. top with cilantro! YUM.
those may be the most vague directions ever but it's that kind of recipe -- you can't mess up.