Over the last few years, I’ve grown accustom to the spicy side of life. Now that we have two little tots in the mix, I’ve had to regress to the levels of heat once found in my parent’s kitchen: black pepper. Well, it might not be that severe, but there is a consideration involved for my offspring until they reach jalapeño age.
Last night we were busy and got home just in time for dinner, if dinner was actually cooked. We needed a quick supper, hubby started dicing some left over roasted chicken. He wanted a casserole.
This casserole is one of those throw-it-in-if-you-have-it sorts. It can be done with ground beef, ground turkey, or my favorite: roasted chicken. If you are, like many, one who buys that whole rotisserie chicken at the market, then has much of it left over, this dish is for you. Now that I think about it, this might qualify as gluten-free as well, so long as you check each ingredients’ label.
And for my friend bokkie, the calorie total for the entire casserole is 1025, if you split it 4 ways which will be a good amount for each, it’s 257 calories 🙂
- 3 oz. sharp cheddar cheese, shredded (roughly 1/2 cup)
- 1/2 can diced tomatoes, drained
- 1/2 cup frozen corn (leftover bbq corn de-cobbed would be awesome)
- 1/2 cup crushed tomatillo (or salsa)
- 1 1/2 cups diced or shredded chicken breast, skin removed
- 1/2 onion, diced
- 1 diced jalapeño (optional)
- 1/2 tsp ancho chili powder
- 1/2 tsp cumin powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 4 corn tortillas, torn into manageable pieces
You can make this casserole fairly quickly, without fussing with it. Grab a casserole (I used my oval dish) and make a single layer of the tortillas. Then dribble the tomatillo or salsa, followed by half of the chicken and spices. Scatter half of the canned tomatoes and corn on top of the chicken.
I love cheese, so I put some of the cheese next.
Start the layers over again. Tortillas, sauce, chicken, spices, tomatoes, corn. If there are any little pieces of tortilla left, tear them up quite small and throw them on top. Then sprinkle with cheese. Cover and bake in a 400° F (200° C) oven for 40 minutes. Remove the cover and broil for maybe 10-12 seconds, just to brown the cheese.
On its own, this is a warm and welcomed supper. You could serve this with a crisp salad of romaine and tomatoes. We ate this alone, apart from the cilantro garnish.