Whenever we finish up a bag of quinoa/chia chips, we save the crumbs to top a chicken enchilada casserole.
Our most recent batch featured fresh corn...
and a fresh poblano pepper from my indoor garden!
Typically we make two main dishes each week and rotate them every other night. We both enjoy leftovers, and having meals already made is so convenient when we get off work late, especially when we are trying to train for Ride the Rockies.
After the first night of this latest batch, The Lizard out of the blue commented, "That was really good!"
And it was! So I thought I'd share the recipe...
1 pound ground chicken, browned with garlic, chipotle pepper powder and onions to taste
18 white corn tortillas
1 can of black beans
2 ears of white corn, cut off the cob
1 medium-sized chili pepper, diced
2 cups of green chili or enchilada sauce
2 cups shredded cheese (We use Tillamook sharp cheddar.)
1 cup crushed tortilla chips
Layer 6 tortillas in a 18x9-inch greased pan. (I use coconut oil.)
Spread a layer of the ground chicken, corn, beans, and sprinkle on half the diced pepper.
Cover with green chili/enchilada sauce, and sprinkle with cheese.
Add another layer of tortillas, and repeat layers of chicken, corn, beans, pepper, sauce and cheese.
Cover with remaining tortillas, then add remainder of sauce and cheese.
Bake at 350 degrees for 35 minutes. Remove from oven, cover with tortilla chips, and return to oven for ten minutes.
Sometimes we add in brown rice or rice and quinoa, but I forgot to make a bowl of rice for this batch.
Garnish with sour cream and/or guacamole if desired.