REMEMBER THE ALAMO!!! That’s a foodie’s code for “I need Tex-Mex, stat!”
And who doesn’t adore Tex-Mex anything? It’s a favorite and my house and I’ve got my own secret weapons for making it.
Like this casserole for example. It’s simply to die for. I have never had anyone not love it. As a matter of fact, I could use this dish to get anything I wanted I believe (and now you can too!)
- 1 tablespoon olive oil oil
- 6 boneless skinless chicken breast halves cooked and diced (I use leftover grilled chicken)
- 2 medium onions chopped
- 2 cloves garlic pressed
- 2 teaspoons cumin
- 12 corn tortillas
- 1 28-oz can tomatillos or use green enchilada sauce if you can’t find canned tomatillos
- 12 ounces jack cheese grated
- In a skillet, saute 1/2 the onion in about a tablespoon of oil. Cook for 2 minutes and add garlic. Cook another 2 minutes and add chicken and cumin. Mix well, set aside.
- In a blender, add the rest of the onion and the two cans of tomatillos, juice and all. Blend like mad.
- Preheat your oven to 375 and get out a 9 x 13 casserole dish. Pour about a 1/2 cup of sauce on the bottom of the pan and begin building your casserole. Start with sauce (already said that) tortillas, chicken mixture, little cheese and repeat this pattern till finished. If you’re obsessive/compulsive and don’t end up just right at the end, don’t come crying to me about it. Pour the rest of the sauce evenly over the top and sprinkle remaining cheese over that and bake for approximately 20 minutes or when done. Don’t overbake, though. You want it hot and melty. Not hard and browned
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