Today is National Carrot Cake Day and Chicken Cordon Bleu Day. So why make a Spicy Tortilla Casserole? It’s not always about National Days. Sometimes it’s about what moves us.
While Kiddo and I love Chicken Cordon Bleu, Hubby is not a fan. It’s a cheese thing with him. I’ve made his without Swiss Cheese, and that’s fine, but really it’s not Chicken Cordon Bleu. It’s just chicken stuffed with ham. As for Carrot Cake, Hubby and I both like a good Carrot Cake, but the frosting needs to be a buttercream and not a cream cheese base. Again with the cheese thing. Kiddo is not a fan, so it really doesn’t matter what kind of frosting is use.
That said, one thing that is always a hit in our house is just about anything Mexican. Now I know what you are thinking – this layered casserole is oozing with cheese. Don’t ask me to explain because I don’t get it. Hubby says no to a cheese burger, yes to pizza. No to Parmesan Chicken, yet it’s a firm yes to grilled cheese. Even Hubby can’t explain it. He doesn’t see himself as a picky eater because he does eat a wide variety of foods. My cousin put it best. After vacationing together, she said she never realized how selective Hubby was about food. Selective. Yeah, that’s it. When it comes right down to it, all of us are selective to some degree.
Do you have selective eaters in your house? Chances are, this amazing Casserole will pass the discerning taste test. Unless your selective eater only approves of bland. This is anything but. So enjoy!
Green Chile Tortilla Chicken Casserole
1/2 Yellow Onion, chopped
2 Garlic Cloves, minced
1 Deli Rotisserie Chicken, shredded
1 tablespoon Taco Seasoning
1 (15 oz) can Back Beans, drained, rinsed
12 Taco Size Corn Tortillas
1 (10.5 oz) can Condensed Cream of Chicken Soup
1 (10 oz) can Green Enchilada Sauce
1/2 cup Milk
2 cans (4.5 oz each) Chopped Green Chilies
2 teaspoons New Mexican Red Chili Powder
1-1/2 teaspoons Ground Cumin
1.2 teaspoon Salt
3 cups shredded Mexican Cheese Blend
Heat oven to 350 degrees. Spray a 3-quart casserole dish with cooking spray, set aside.
Cut onion in half from tip to root. Reserve half for another purpose. Peel remaining half, dice and set aside. Peel and mince garlic, set aside.
Remove skin from chicken. Pull meat from carcass. Shred meat, place in a bowl. Sprinkle with taco seasoning, toss and set aside.
Drain black beans, rinse and set aside.
Set aside 6 tortillas. Stack remaining tortillas in 2 groups of 3 tortillas each. Cut 1 group in half, quarter remaining group. Set tortillas aside.
In a skillet over medium heat, warm oil. Add onion and garlic; cook about 3 minutes or until tender. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt. Cook about 3 minutes longer, stirring occasionally, until heated through.
Spread a thin layer of sauce mixture in the bottom of the baking dish. Arrange 2 whole tortillas down the center. Place 2 halves on either side, fill in corners with 1/4 each tortilla. Top tortilla layer with about a cup of the shredded chicken, then about 1/2 cup of the beans, 1/2 cup of cheese and finish with a cup of sauce. Repeat to create 2 more layers. Top with cheese.
Bake in the heated oven for about 35 minutes or until hot and bubbly on edges. Let stand 15 minutes before serving.