Wednesday, February 10, 2010

Shelbi's Mexi-Cali Casserole! and Updates

I have decided that I want to start a book club here. I think I have enough women in in my bible studies who would be interested. I have missed my Flower Mound book club! I am still reading, but it is not the same if you don't have people to discuss the book with afterward! I have read 3 really good books since I came to Cali and I want to discuss them. Plus, it would a chance to socialize with some of these women outside of bible study! I love bible study, but we are so busy focusing on our studies that you don't have time to chat! Anyways, I will keep you posted...

Update! This is what you will see at the end of some of my blog postings. As I am making some of the recipes again, I have found different or better ways to make them, so I am letting you in on some of my new secrets! I have also used an Update label on these postings so if you look to the left and see a whole list of "labels" click on the updates and it will show you which ones are updated.

Last week when I made the Chili con Queso Soup I also made up this casserole. I only made it to give Protein Boy something to eat besides soup. I was pleasantly surprised with how good it was! I made it again last night so I could share it with you. It is like eating chicken enchiladas, rice and beans in one. It is sooo easy and yummy. Also a good leftover dish! Isn't the name soo cute, haha.

Shelbi's Mexi-Cali Casserole
4 Corn Tortillas
Spanish Rice mix (or you can make your own Spanish rice, you need a little over 1 cup)
1/4 cup Black Beans
1 1/2 cups Shredded Cheese (I used Monterrey Jack)
1 1/2 cups shredded Chicken (last time I boiled chicken and then shredded it, this time I used the Rotisserie chicken that I keep on hand for Protein boy)
juice of 1/2 lime
1/3 cup sour cream
Chili Powder
Garlic Powder
Chipolte Chili Spice
Cumin
Vegetable oil (not pictured)

Make the Spanish rice according to package instructions.

Drain and rinse black beans.

If you need to cook the chicken do this and then shred it.
In bowl mix shredded chicken, sour cream, juice of 1/2 lime, 1/4 tsp of Chili powder, garlic powder, cumin and Chipolte chili Spice. Stir and set aside.


In your baking dish pour 1 Tb of oil in the bottom and brush evenly.

Tear 2 tortillas into quarters and place in the bottom of the pan, covering the whole pan. (If you have a bigger pan you may need more tortillas)

Use the basting brush to wipe a little oil on top of the tortillas.

Spread a little more than 1 cup of rice evenly over the tortillas.

Next layer 1 cup of cheese over the rice.

Then layer 1/4 cup of beans. I don't like a lot of beans, but you can add more if you want.

Next layer the chicken mix on top of the beans.

Tear 2 more tortillas into quarters and put on top of chicken mixture.

Lightly baste some more oil on top of the tortillas.

Sprinkle 1/2 cup of cheese on the tortillas and sprinkle a little chili powder and chipolte spice on top of the cheese.

Put in the oven on 400 for 18 mins. Take out and let cool for about 5 minutes before cutting into the casserole.

The tortillas will be crunchy on top!

I would serve with something green like avocados, or salad since the sides are all included in the casserole!

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