If you’re feeding an army or just want to load your freezer up with some quick and delicious leftovers, then have I got a great recipe for you. Combination Tex-Mex and hearty casserole, this one comes together nicely – and you can put it together early and refrigerate (or even freeze) before throwing it into the oven. It’s forgiving in terms of amounts and specific ingredients so feel free to use up your leftover veggies and spices. Everyone over here loved it. Enjoy.
Ingredients:
2 1/2 c. tomato sauce
1 1/4 c. salsa
4 t. chili powder (divided)
3 t. cumin (divided)
1 t. oregano
2 c. cooked rice
2 c. chopped cooked chicken/turkey*
1 19oz. can black beans, drained and rinsed
3/4 c. diced carrots
3/4 c. diced red pepper
1/2 c. chopped green onions
juice from 1 lime
handful of chopped fresh cilantro (or 2T. dried)
soft tortillas (about 2 pkg. of smaller size or 1 pkg. of larger size)
3 c. shredded cheddar cheese (or more)
Combine tomato sauce, salsa, 2 t. chili powder, 2 t. cumin and oregano in a pot and bring to a boil. Then reduce heat to low and cover, simmering for 5 minutes.
In the meantime, combine chicken, rice, beans, carrots, red pepper, green onions, lime juice, cilantro, remaining 2 t. chili powder and 1 t. cumin in a large bowl. Mix well.
Grease a lasagna dish and spread 1 c. of sauce over the bottom of the dish. Arrange tortilla pieces over top, overlapping if necessary. Spread another 1 c. of sauce over tortillas and top with half of the chicken mixture and half of cheese. Arrange remaining tortillas over top of the cheese, then 1 c. of sauce followed by remaining chicken mixture and the last of the cheese. Spoon any remaining sauce over top.
Cover with foil and bake at 350F for 40-45 minutes or until heated through and bubbly. Let stand 5 minutes before cutting and serving. Top with sour cream if desired.
*You can also use cooked ground chicken or turkey.