Share This RecipeUse the buttons below to share this recipe on popular social networks, print, or email it to a friend.
I was fortunate to learn this fantastic peasant style Mexican dish from my sister who lived in the heart of Mexico City, Mexico for 20 years and learned this dish from her cook and housekeeper. It's simple and delicious and can, like lasagna, be cooked, cut in portions, frozen and re-heated at a later date. Always a crowd pleaser!!
Write a review
- 1 Lb Tortillas, Yellow Corn Chips, broken
- 2 lbs. Pulled Rotisserie Chicken Meat (about 1 1/2 chickens)
- 1 cup Rinsed Black Beans, canned
- 1 cup Roma Tomatoes, small diced
- 1⁄2 cup Red Onion, medium diced
- 3 cups Whipping Cream
- 1⁄2 Lb Monterey Jack / Cheddar Cheese
- 14 oz. Mexicana Picante Salsa Verde
- Mix tomato, black beans and onion in a bowl.
- Next spray a 13" x 9" casserole dish with a non-stick spray and make 2 layers of tortilla chips, shredded chicken and the bean, tomato, onion mixture until casserole dish is full, finishing with tortillas on the top layer.
- Mix green enchilada sauce and cream together and pour evenly over casserole.
- Top with all the cheese, cover with foil and bake at 365 degrees for about 30 minutes.
- Uncover then broil or bake until the cheese browns.
- Once the casserole has cooked, remove from the oven and allow to settle and firm up (approximately 10 to 15 minutes) before serving.
Nino Salvaggio http://www.ninosalvaggio.com/