Help - Chicken Tortilla Casserole!"

[vanessa ford]

Hello

Little old me (Vanessa) from Portsmouth England here! I keep reading about the chicken tortilla casserole in the DCB and the fajita show - please do pass on your wisdom and recipes for these - they sound fab x

Thank you:chef:

 

[Kodeysmom]

The chicken tortilla casserole is in the currect SB. And it is truly wonderful.

 

[c00p]

If you do a search on it, you'll see the posts where we've contibuted our changes/additions to the ckn. tor. cass. I personally LOVE it and do it at my shows often, as well as have it here at home. If you can't find the posts, pm me and I'll email you my revisions to the recipes.

 

[jrstephens]

Here's the recipe. You can get them off CC.

The Pampered Chef ®
Chicken Tortilla Casserole
Recipe


1 poblano pepper
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
1/4 tsp salt
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)



Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.


Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Deluxe Cheese Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.



Yield: 6 servings


Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1120 mg, Fiber 6 g


Cook's Tip: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Poblano peppers are dark green chiles with a rich flavor that varies from mild to slightly spicy. Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.

If desired, 1 small onion, cut into thin wedges, can be substituted for the poblano pepper.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.


Shopping List
1 poblano pepper
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
1/4 tsp salt
1 can (15 oz) black beans
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
1 small bunch fresh cilantro (optional)

Cook's Tips: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Poblano peppers are dark green chiles with a rich flavor that varies from mild to slightly spicy. Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.

If desired, 1 small onion, cut into thin wedges, can be substituted for the poblano pepper.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

© The Pampered Chef, Ltd.,

 

[LeslieSGI]

Yes, there was quite a discussion about these a while back - we have used 1.5 lbs of very lean ground beef or of chicken breasts instead of the thighs. Also, we have added a drained can of whole kernel corn when we added the black beans. This recipe is a great use for that piece of a bag of broken up Tostitos that no one really wants to finish up. And you can always add a bit more cheese than the recipe calls for. :thumbup:​