This stuff is so delicious! It’s cheesy and flavorful, just the way a casserole should always be.
Don’t let the lengthy instructions scare you – it’s not a difficult dish to make, at all. And by the time you’re finished, you probably can’t wait to make this again! This is a casserole I would be happy to serve to special dinner guests, but at the same time it makes the perfect weeknight meal. My kids loved it, and my husband was absolutely crazy about it. We are definitely adding this recipe to our dinner rotation!
Ingredients
3 cups chicken, cut up in bite sized pieces
1 cup chicken broth
2 tablespoons Kerrygold butter
½ small onion, diced
1 medium red bell pepper, diced
1 tablespoon red chili powder
1 teaspoon cumin
1 teaspoon garlic salt
4 ounce can chopped green chile
6 ounces tomato salsa
½ cup Borden heavy cream
1/3 cup Daisy sour cream
16 ounces grated jack cheese
6-7 tortillas
Instructions:
Cut up chicken into bite sized pieces if using raw. Dice onion and bell pepper.
If you are using raw chicken, melt 1 Tbs of the butter or coconut oil in a pan and cook the chicken until done.
Remove from pan and set aside. Melt additional 1 Tbs of butter or coconut oil and cook bell pepper and onion on medium low until soft, about 5 minutes.
Add spices to pan. Mix them well with onions and peppers and cook for approximately 3 minutes, stirring constantly.
Add the cup of broth and stir it until you’ve loosened up all the pieces of spice on the bottom of the pan.
Add cream, chile, and salsa, mixing well.
Cover and cook over medium low heat for 15 minutes, stirring occasionally.
At the end of 15 minutes, very carefully remove 1 1/2 cups of the hot mixture and put into an emulsion beaker or blender. (PLEASE use caution here!)
Blend mixture until thickened. If using stick blender, keep blender in the bottom of the beaker to avoid being burned.
Carefully pour blended mixture back into pan.
Stir well and then add yogurt. After it’s all combined, add meat.
Mix meat into sauce and gather sauce, tortillas, and cheese. Preheat oven to 350 F.
In a 9×13 baking dish, begin by layering sauce/meat mixture. Just put enough to wet the bottom of the pan.
Place whole tortillas in bottom (do not overlap), then tear another tortilla and fit it in around the empty spots.
Ladle half the sauce/meat mixture on top of the tortillas.
Evenly spread 1/2 of the cheese over the sauce/meat mixture.
Repeat for second layer, layering tortillas, then sauce, and ending with remaining cheese mixture. It’s ready for the oven!
Bake at 350o for 30 minutes. Remove from oven and let cool for 10 minutes.
Serve and enjoy! May be topped with additional sour cream.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: Use green and yellow bell pepper to add more color.
Big thanks to ruled.me for this delicious recipe!
How much yogurt? There is none listed with the ingredients but it’s in the instructions.
The recipe calls for sour cream. I think that is what is meant. You can usually substitute yogurt, especially Greek Yogurt, for sour cream in a recipe. So I would take it to meam 1/3 sour cream or yogurt and add that.