Food… I can spend hours at a time researching food. Especially when I am trying to find a new recipe to try. Some days my picky eaters really can squash inspiration and take away some of the fun in the kitchen. But, most days I find it a challenge accepted. I’ve had to get creative with some of the recipes just to get them to eat whatever I created. I never told them about the black beans in the brownies. *evil grin*
Looking through some of the blogs I follow I found a recipe I have been wanting to make. Figured it was about time it happened. And so …
My version of Healthy Mexican Casserole with Roasted Corn and Peppers was finally made!
I had this one bookmarked for what seems like forever.
If you aren’t familiar with Pinch of Yum, Lindsay, the creator, is super talented. She has a beautiful website, is an amazing photographer and her recipes are pretty darn delicious. If nothing else, it is definitely a source of inspiration.
Since my family is so darn picky I normally have to make adjustments to any recipe I use.
Like, my husband would go on strike if I tried to give him dinner without meat. That would be just plain crazy if I ever attempted such a thing!
The original recipe does not include meat. But, I had some shredded chicken breast I prepared the night before and felt this was a way to make the hubby happy.
It worked. I love it when I win.
You can find the original recipe at Pinch of Yum.
I made my own red enchilada sauce using this recipe from Gimme Some Oven. If you haven’t tried making your own enchilada sauce, I highly suggest giving it a shot. It is stupid simple and quick to make, you will never bother with those cans again.
If you try this recipe please leave a comment below. I’d love to hear about it!
- 1 tablespoon olive oil
- 1 bag frozen precut peppers and onions
- 2 cups frozen corn
- 2 teaspoons chili powder
- 2 teaspoon cumin
- salt to taste
- 1 1/2 cups shredded chicken breast
- 2 cups 2% Mexican cheese
- 15 - 18 corn tortillas
- 1 can refried beans
- 2 cups red enchilada sauce
- light sour cream on top optional
- Heat a large non stick skillet, swirl around olive oil, add bag of veggies and corn. Once veggies are warmed, sprinkle with chili, cumin and salt, stir. Add shredded chicken to veggie mix and stir. Set aside.
- Preheat oven to 400 degrees. Grease a 9x13 pan. Stack a few tortillas together and cut into thin strips. Put the refried beans in a bowl, add a tad of water to thin beans out, just enough to ease spreading.
- Drizzle a small bit of enchilada sauce on the bottom of the pan. Layer half of the tortilla strips, all of the beans, half of the veggie and chicken mixture, half of the enchilada sauce and half of the cheese. In the same order, repeat the process with the rest of the ingredients.
- Cover dish with foil and bake about 20 minutes. Cheese will be melty when done. Top with whatever you want.