Layering the Menu

My menu tends to have some unconscious themes. Some of the choices are truly seasonal: grilling more in the summer and hot soups in the winter. Others seem to come and go. Last fall, I found that I was making quite a few casseroles. Now, I’m stuck in the layered dish.

The quintessential layered meal is lasagna. Over the last two months I’ve made three different types of lasagna (regular, enchilada and breakfast). I’ve even made layered desserts (parfait, trifle).

When I had left over tortillas and pork chimichanga meat, I concocted a Mexican layered meal. That was an attempt to recreate the dish below.

We’ve made this dish for quite a few years now. It is easy, filling and the kids like it.

Photo Jan 05, 6 07 24 PMDelicious!

Photo Jan 05, 3 28 41 PM

This number of ingredients make it look much more complex then it is.

Photo Jan 05, 4 53 15 PM

Fry up the chicken.

Photo Jan 05, 5 00 27 PM

Add the onion.

Photo Jan 05, 5 04 34 PM

And spices and juices.

Photo Jan 05, 5 33 21 PM

Layer.

Photo Jan 05, 5 34 55 PM

Bake.

Photo Jan 05, 6 06 17 PM

Oh yeah!

Photo Jan 05, 6 07 18 PM

Yum!

Chicken Tortilla Pie

Prep Time: 45 mins | Cook Time: 1 hr 30 mins | Makes: 4 | Difficulty: Easy

Ingredients:

  • Cooking spray
  • 1 1/2 lbs boneless, skinless chicken, finely chopped or ground chicken
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1/2 tsp oregano
  • 1 (10 ounce) can diced tomatoes with green chillies
  • 1 cup chicken broth
  • 1 small piece bay leaf
  • 3/4 cup grated Monterey jack cheese
  • 3/4 cup shredded cheddar cheese
  • 4 (8 inch) low carb tortillas, cut into quarters
  • 3 tbsp sour cream

Directions:

1) spray an 8″ square baking dish with cooking spray. Season the chicken with salt and pepper.

2) Heat a large skillet over medium heat. Add oil and heat for 30 seconds. Add chicken and cook, stirring frequently, until lightly browned, 7 to 8 minutes. Add onion and cook until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Reduce heat to medium low, add chili powder and oregano, and cook, stirring frequently, until meat is coated and spices are aromatic, 2 to 3 minutes.

3) Add tomatoes, broth, and bay leaf; bring to boil. Reduce heat, cover, and simmer until chicken is tender, 25 to 30 minutes. Remove bay leaf. Transfer to a bowl and let cool.

4) Heat oven to 350°

5) Mix cheeses together. Spread 1 1/3  cups chicken mixture in the baking dish and top with 8 tortilla quarters. Add another 1 1/3 cups chicken mixture, topped with half of the cheese mixture. Top with remaining 8 tortilla quarters and cover evenly with remaining chicken. Dot with sour cream, and cover with remaining cheese. Bake until cheeses are melted and sauce is bubbly, about 30 minutes.

Tags: , , , , , , , , ,

Categories: Cheese2, Chicken, Mexican, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

5 Comments on “Layering the Menu”

  1. May 5, 2013 at 11:48 am #

    We are luvin’ the layers too…the ranch enchi-lasagne recipe has turned out to be a bigger hit than expected…so I’m heading off to layer land – my over-riding theme, as always, being what’s on sale at the grocer or in season at the farmer’s market. This looks just delicious. And thanks for mentioning trifle…I’d forgotten how much I like that!

    Like

  2. May 5, 2013 at 6:07 pm #

    Being that I love Mexican food, I will have to try this variation…

    Like

  3. Naomi
    May 5, 2013 at 7:49 pm #

    Nice recipe to post on Cinco de Mayo! It must be another part of your unconscious mind 😉

    Like

  4. May 6, 2013 at 10:28 pm #

    Mmmm, liked and pinned!

    Like

  5. August 29, 2013 at 8:31 pm #

    有名 ブランド

    Like

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