The myth and legend has finally arrived at the blog! My Mexican casserole is based on a dish my dad used to make when I was a kid with ground beef, beans, and chips. Last year I adapted it to my preference, using chicken instead of beef and adding enchilada sauce. Here’s my recipe!
- 1 can refried beans
- 1 can enchilada sauce
- 1 big or 2 small chicken breasts
- 1 small can diced green chilis
- Several handfuls of crushed tortilla chips
- Shredded cheese
First, cook your chicken in any fashion and shred. Mix the green chilis into the chicken, along with a few spoonfuls of salsa–you want it to be not dry but also not too wet. Add salt, pepper, garlic powder, and cumin (plus any other spicy things you want) to the chicken mixture.
Preheat the oven to 375 degrees. In a 9″x9″ baking dish, spread about half of the can of beans in an even layer at the bottom. Spoon half of the chicken mixture on top. Take a few handfuls of chips and break them onto the chicken until it’s covered in an even layer. Spoon just under half the can of enchilada sauce on top of the chips–they don’t need to be completely covered with sauce at this point. Sprinkle cheese on top.
That’s your first layer. Now for your second layer–add (in order) the rest of the beans, the rest of the chicken, more chips, and completely cover the chips with the rest of the sauce. Cover with cheese. Put in the oven for 18-25 minutes, until the cheese is bubbly and not quite brown. Super delicious very!