Saturday, March 27, 2010
so easy, inexpensive, and really worthwhile.
8-9 corn tortillas cut into 1" strips
3 cups shredded rotisserie chicken (mostly dark meat)
8 oz favorite salsa
1 cup chicken broth
monterrey jack cheese
1 15 oz can black beans
6 cloves garlic
grease casserole dish and lay out half of the tortilla strips on bottom. in saute pan, soften onion for five minutes with salt and pepper in the olive oil. add garlic and saute for another couple of minutes. add chicken and cook a little. add to large bowl with black beans (undrained) and mix. set aside.
in sauce pan, combine salsa and chicken broth and bring to a boil. reduce heat and allow to thicken and evaporate a little.
spoon half of chicken-bean stuff over tortilla strips. crumble some queso fresco and sprinkle shredded monterrey jack. then add the rest of the tortilla strips and the rest of the chicken, and more queso and more monterrey jack. bake at 375 until bubbly, fragrant and very slightly golden on the top of the cheese. i served with lime wedges, cilantro, avocado and tapatio. do as you please. also made some rice with green chiles.
messy plate...this was a really unphotogenic dish. but again, extravagant smells. it amazes me how wonderful corn tortillas can smell especially when baking with dark fatty chicken meat and roasted green chile salsas, beans and cheeses.
salad with avocado, roasted almonds and queso fresco and chilaquiles toppings
umm...this was my jello mixed with yogurt and berries. so good. shouldn't have been as good as it was. but it was excellent;.
and some catfish i baked. i honestly don't like it too much. it's oily which weirds me out for a white fish...and it lacks that really lush savory heaviness that salmon has that lures me in so deeply. seasoning was good though.
pwesents for chelswea