Mexican Chicken, Tortilla, Beans and Corn Casserole
Mexican chicken, tortilla, beans and corn casserole – yum. This is great for a get together or during school holidays when the kids are always eagerly waiting for a meal. I have made it as easy as possible, including getting a rotisserie chicken. If at all possible, don’t get anything too heavily flavoured because it will clash with the other flavours.
By the way, I feel like i have tunnel vision in the mornings so i end up mentioning 2 things every morning – Tea and how cold it is. Both those things mean comfort to me. Sorry but I have to say it, It is so cold. Yesterday, we took the kids to the park and it wasn’t cold. It was pleasant – not too cold, not hot, dry. My kind of weather. See! Autumn is just the best.
Today, myself and the kids are probably making spiderwebs and bats. I saw the crafts in a Tesco magazine and they look easy enough to do with both of them at the same time. I just hope they don’t fight about it.
It’s another busy day for us today. I’m trying to get as much done as possible before I am back to studying. It’s a three year course but there isn’t much class time so I have to be really motivated to get through the course. A part of that for me is researching and reading a lot. I like to try to learn as much as possible. I am nervous and excited now. There are only two days left to go! How fast has that come round!
Anyway, here is the recipe for that delicious casserole!
- 1 red pepper diced
- 1 green pepper diced
- 1 jalapeno diced
- ½ red onion sliced finely
- 330g frozen sweetcorn
- 1 tsp red chilli powder
- 1 tsp paprika powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- 200ml plum tomatoes, blended
- 2 tsp red chilli powder (If it is a mild variety - otherwise reduce down accordingly)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp coriander powder
- 1/4 tsp oregano
- 1/2 tsp brown sugar
- Sprinkle chilli flakes
- 250 ml chicken/vegetable stock or water
- 10 small corn tortillas
- 2 large tortilla wraps
- 1 tin refried beans
- 1 Ready Rotisserie Chicken shredded
- 200g mascarpone
- 100g mozzarella, grated
- 100g cheddar grated
- Guacamole and sour cream to serve
- Preheat oven to gas mark 3.
- In a large non stick pan, roast the peppers and onions with a little oil.
- Sprinkle with chilli, paprika, cumin and coriander powder. Stir until it is just starting to brown. Add the jalapeño and corn and roast for a further 5-6 minutes over a medium heat.
- Heat vegetable oil in a saucepan over medium high heat.
- Whisk in flour until well combined, about 1 minute.
- Stir in tomatoes, chili powder, garlic powder, onion powder, salt, cumin, coriander powder, oregano, brown sugar, chilli flakes and stock/water. Season with pepper, to taste.
- Bring to a boil. reduce the heat and simmer until slightly thickened, about 10 minutes.
- Cut the tortillas into thin strips. You can also leave them whole.
- Put the refried beans in a bowl and mix with a little bit of water to make them spreadable.
- Spread a little bit of sauce on the bottom of a casserole dish and begin to layer in order half of the tortilla strips, all the beans, half of the vegetables, half of the chicken, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, vegetables, chicken, sauce and cheese.
- Bake in the oven for about 20 - 25 minutes or until golden brown and bubbling.
- Set aside for 5 minutes before serving and serve with guacamole and sour cream.
I have made it as easy as possible, including getting a rotisserie chicken. If at all possible, don't get anything too heavily flavoured because it will clash with the other flavours.