Hunk of Meat Monday: Mexican Chicken Casserole

Have you had one of those nights when you know what you want but you just can?t find the recipe for what you want? Anywhere. I knew I wanted an enchilada like casserole recipe but didn?t want to be wrapping a whole bunch of enchiladas up. So, I created my own recipe from ideas from several recipes I found. Turned out yummy!

I had cooked up a whole bunch of boneless chicken thighs and breasts a while back when they were on clearance due to a close expiration date. I then cubed up all the meat and froze it for those last minute casseroles I knew I would need it for. So, I grabbed a bag out of the freezer and did a quick defrost in the microwave.

While that was defrosting, I started sautéing onions and green peppers that had been chopped up quickly in about 1 tablespoon of butter.

Then, I headed to my pantry for the other ingredients.

While, the veggies finished sauteing, I chopped up the garbanzos beans. I am always looking for ways to add fiber to my kid?s diets. Especially Boo. And the garbanzos beans mix in well with chicken dishes. I added the chicken and chopped beans to the veggies.

I then added the cream of chicken soup, a half a cup of salsa verde, and a cup of milk to the meat, beans and veggies. Add salt and pepper to your taste liking.

Mixed it all together over a very low heat. Once it was all incorporated, I killed the heat and started the layering of the casserole.



Start with a layer of tortilla chips in the bottom of an 8 x 8 pyrex.

    Follow with the meat, bean, veggies mixture and then top with half a can of green chiles.

Sprinkle cheese over top. I used cheddar, but Monterey Jack would be good also. Use what you have on hand.

  Repeat all the layers one more time, ending with the cheese layer.

Bake on 350 for 25-30 minutes or until cheese is melted and casserole is bubbly.