Being born and raised in Texas, Mexican food is in my blood (especially Tex-Mex!) and I like finding healthier casserole recipes so we can have leftovers. Leftovers = less nights to cook!
I tried to take pictures while I cooked this time -
Ingredients for bottom layer
First layer - prior to going into oven
First layer, after baking for 15 minutes - you are supposed to puncture with a fork and as you can see I probably "gouged" rather than punctured - I am thinking maybe it hadn't cooked long enough because my fork was not coming out clean, but, in the end it came out tasting just fine!
Ingredients for top layer - I had Tim grill two extra chicken breasts the night before so I would have them ready for this recipe - I just chopped it up really thinly instead of "shredding" it. We also substituted green enchilada sauce for the red.
Top layer assembled - ready to bake for 15 more minutes
Finished product!
I always turn on the broiler for at least 2-3 minutes at the end of the cooking time because I like the cheese to brown/bubble a little bit. I have to be careful to watch the amount of cheese I put on top - I acutally do measure it out so I know the nutritional info for the casserole is accurate (but sometimes I'll put extra on half of it for Tim!). We both really liked this casserole - satisfies a Mexican craving and is a little different than a regular ole' taco night. It tasted a little more like enchiladas than a tamale to me, but I'm not too picky!
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