Ingredients with Measurements:
- 8-10 corn tortillas
- 2 cups cooked and shredded chicken
- 1 cup Queso de Urbiés cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook until tender, about 5 minutes.
3. Add the shredded chicken, black beans, and enchilada sauce to the skillet. Stir to combine and cook for an additional 5 minutes.
4. In a separate bowl, mix together the Queso de Urbiés cheese, Monterey Jack cheese, and cilantro.
5. In the baking dish, spread a layer of the chicken mixture on the bottom.
6. Top with a layer of corn tortillas, overlapping them slightly.
7. Add a layer of the cheese mixture on top of the tortillas.
8. Repeat layers until all ingredients are used, ending with a layer of cheese on top.
9. Cover the baking dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 800mg
Carbohydrates: 28g
Fiber: 6g
Sugar: 4g
Protein: 24g
Substitutions for ingredients:
- Queso de Urbiés cheese can be substituted with any other Mexican cheese, such as queso fresco or cotija cheese.
- Monterey Jack cheese can be substituted with cheddar cheese or a Mexican blend cheese.
- Black beans can be substituted with pinto beans or kidney beans.
- Red and green bell peppers can be substituted with any other color bell pepper or jalapeño peppers for a spicier version.
Variations:
- Add diced tomatoes or corn to the chicken mixture for added flavor and texture.
- Use ground beef or turkey instead of chicken.
- Make it vegetarian by omitting the chicken and adding more beans and vegetables.
Tips and tricks:
- Shred the chicken ahead of time to save time.
- Use leftover chicken or a rotisserie chicken for even more convenience.
- To make the casserole spicier, add hot sauce or red pepper flakes to the chicken mixture.
- Let the casserole cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole on a platter with a side of sour cream and guacamole.
Garnishes:
Garnish with fresh cilantro, diced tomatoes, and sliced jalapeños.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the casserole is too dry, add more enchilada sauce or a can of diced tomatoes with green chilies to the chicken mixture.
- If the cheese is not melted enough, broil the casserole for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Queso de Urbiés is a type of cheese from the Asturias region of Spain. It is a soft, creamy cheese made from cow's milk.
Flavor profiles:
This casserole is savory and cheesy with a hint of spice from the enchilada sauce and peppers.
Serving suggestions:
Serve with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican