I was looking in the freezer and thinking, almost out loud. "Oh man he just got new lights... I sure would like some good food photos to post. Wow, there isn't much to choose from in here, mostly chicken in this freezer..." I decided on a chicken experiment. "Red, what do you think about a new spicy chicken casserole for dinner? Are you hungry? And, I'll make some spicy, hot corn salsa to top it off." I thought that maybe a new spicy creation from Mom might entice him to try out his lights. "Sounds awesome Ma". So I began to prepare dinner, snapping pictures with my own point and shoot while I was preparing.
1 lb chicken breast pieces c/o Angel Food Ministry
1 small onion diced (1/2 - 2/3 cup)
4 tbsp Sofrito (Spanish tomato/vegetable base)
1 tbsp Adobo seasoning
1/8 tsp cayenne pepper
1/4 tsp chili powder (2)
1/4 tsp garlic powder
10-15 slices pickled jalapenos, diced
1 tbsp liquid from jalapenos
1/2 cup frozen corn, thawed
15 small corn tortillas
1 small an diced green chili peppers
2 cups shredded cheddar jack cheese
1 15 oz can diced tomatoes in tomato juice
Preheat oven to 400. First, pour enough oil into a large fry pan to about cover it. Add the chicken pieces, and cook, stirring frequently, over medium low heat for about five minutes. Sprinkle the chicken with Adobo seasoning and add the onions. Next add Sofrito, continue to cook until chicken is no longer pink.
Stir in 1/4 teaspoon of chili powder, and cayenne pepper while cooking and stirring until chicken is done and has developed a thick saucy coating . Remove from heat.
Next prepare the tomatoes. About half will be used for the casserole and the balance for salsa. Combine 1 can of tomatoes, the remaining 1/4 teaspoon of chili powder, and garlic powder. Stir to combine. Taste and add more seasoning as your taste requires.
For the casserole, lightly oil sides and bottom of a deep casserole dish. Lay five tortillas in the dish, overlapping the edges and covering the bottom completely. Spoon some chiken and onion mixture over tortillas. Sprinkle about 1/3 of the green chilies on top. Cover with 1 cup of the cheese. Sparingly sprinkle some of the tomato mixture on the cheese. Repeat for two more layers. About half of the tomato mixture will be remaining. This will be used for the salsa. Bake casserole for 30 minutes or until cheese is melted and edges of tortillas are just crisp.
While the casserole is baking add the corn, jalapenos, and their liquid to the remaining tomatoes. Mix well and refrigerate.
So the dinner was cooking... I asked Red, will you shoot it before we eat? His response....
And his dinner ; - )
My newest experiment was really good. The sour cream and oh so hot and spicy salsa definitely completed the meal. Next time I try this, I'll make two changes: I think I'll make double the tomato mix in order to add half while cooking the chicken. The other would be black beans in the salsa, I was out of them this time.
Are you hungry?