Doublecorntortillacasserole Recipes

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray.
• Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. Stir for a few minutes until the onions are soft and the spices are fragrant, about 3-5 minutes. Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. Season with salt and pepper to taste.
• Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
• Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
• Serve with garnishes, if desired (I highly recommend them!).

DOUBLE CORN TORTILLA CASSEROLE

Steps:

• Grease a 2-quart square baking dish.
• Tear tortillas into bite-size pieces (pizza cutter works well).
• Arrange HALF the tortillas in the baking dish.
• Top with HALF of the cheese, HALF of the corn, HALF of the green onions.
• Repeat layers with remaining tortillas, cheese, corn and onions.
• Stir together eggs buttermilk, and green chilies.
• Gently pour over tortilla mixture.
• Bake uncovered in a 325 degree oven for about 30 minutes or until a knife inserted near the center comes out clean.
• Serve warm with salsa or picante sauce.

BROCCOLI AND CORN TORTILLA BAKE

Steps:

• For the tortillasKnead both the flours, oil and salt with enough warm water to a soft dough.Divide the dough into 6 equal portions and roll out each portion into chapati of 175 mm. (7") diameter.Cook each chapati lightly on a tava (griddle) and keep aside.
• For the refried beansWash and soak the beans overnight. Next day, drain and keep aside.Heat the butter and oil in a pan and sauté the onions in it till they turn translucent.Add the garlic, green chillies and chilli powder and sauté for a few more minutes.Add the tomatoes, sugar, cumin seed powder and salt.Stir for a few minutes and add the beans and ½ cup of water.Pressure cook till the beans are cooked (about 4 to 5 whistles).When done, mash lightly and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Divide the mixture into 2 equal portions and keep aside.
• For the vegetable layerHeat the oil in a pan and stir-fry the onions, capsicum, corn kernels and broccoli and sauté n a medium flame for 2 minutes.Add the tabasco sauce, salt and pepper and mix well.Divide the mixture into 2 equal portions and keep aside.
• For the white sauceMelt the butter in a pan, add the flour and sauté on a slow flame for ½ minute or till you get the aroma of cooked flour.Add the milk gradually and stir continuously until the sauce thickens.Add the salt and pepper and mix well.Divide the sauce into 2 equal portions and keep aside.
• How to proceedGrease a 200 mm. (8") ovenproof dish with butter.Place one tortilla on the bottom of this dish.Spread one portion of the refried beans over the tortilla.Place another tortilla on top.Top with 1 portion of the vegetable layer, the third tortilla and the white sauce.Repeat with the remaining ingredients to make 1 more tortilla bake.Garnish with grated cheese and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.Serve hot.