My motto is: healthy cooking should be easy, fun and taste great. In that frame I will start publishing my family’s favorite recipes which I hope will become your family’s favorites.
Remember to alter seasonings to meet your taste needs. We tend to like highly flavored and seasoned main courses and love the spicy dishes; this does not mean that they need to be prepared that way for your family.
The following is a casserole dish that is Mexican inspired (we California folks love Mexican food). I started making this dish as a Thanksgiving turkey left over meal, it is a great way to change up the flavors for the ends of a turkey meal.
If you are using a cold left over turkey or chicken this dish is very quick to prepare. You can always use a prebaked chicken if you do not have time to prepare chicken for this casserole. When preparing for 2 we may bake a whole chicken and then save the legs and thighs for this dish.
Optional proteins: ground turkey meat browned; organic ground beef browned; a combination of the 2 browned together, a firm tofu cubed and pre-browned would also work.
This could also be prepared with a firm fleshed fish such as true cod, cubed in large chunks, I would prepare in a single layer with a fish choice.
Serves 6 pre heat oven to 350 degrees
Time to prepare: 30-60 minutes
Time to bake: 30 minutes
1 package chicken thighs (12) I buy bone in and skin on as they taste better when baked this way. Salt pepper and bake at 350 for 30 minutes. This can be done a day or so ahead and held for this dish in the refrigerator. After they have cooled remove the skin and bones and set aside the thigh meat.
1 medium onion- chopped
1 can medium olives-chopped
6 ounces of cheese grated (your choice of cheddar or jack, I have also used feta (goats or a mixture of goat and sheep)
1 package corn tortilla (10-12)
1 large can of Las Palmas Enchilada sauce (they come mild to hot) I use this brand because it is wheat and gluten free.
½ bunch cilantro chopped
Optional: 1-2 jalapeno peppers chopped fine, spinach, celery, chopped and layered into the casserole.
Assembly: This can be done as a single or a double layer casserole. Using an 8X14 baking dish (or closest available size) take your corn tortillas and lay them as your bottom layer overlapping and going up the side of the pan a little. Next add in layers ½ of the chicken, onion, olives, cilantro, and your optional vegetables or peppers; finally add ½ of the grated cheese and ½ of the can of enchilada sauce. Arrange the next layer of tortillas as you did the bottom layer and repeat the process saving a little cheese and sauce for the top. Finally place remaining tortillas as the top layer spread left over sauce and then sprinkle a little cheese on the top. Place in the oven and bake at 350 for 30 minutes until top brown and the casserole is bubbling and hot.
Serve with a green salad and enjoy.