Ole Mexican Chicken Pie Recipes

ENCHILADA CASSER-OLE!

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

CHICKEN OLE CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick spray.
• In a bowl, combine the chicken, chilies, tomatoes, 1 cup broth, soups, and onion; set aside.
• Warm 10 tortillas in the microwave. Cut into wedges.
• Layer the tortillas on the bottom of a greased 9×13 pan. Spoon 1/2 cup of broth over the tortillas. You don't want to soak them, just a little to soften them up.
• Top with 1/2 the chicken mixture and sprinkle with 1/2 the cheese.
• Repeat layers, starting with 10 more tortillas warmed and cut in quarters. Spoon the remaining 1/2 cup of broth over the tortilla layer, then add the chicken mixture and cheese. Cover with foil that has been sprayed with nonstick spray.
• Bake for 45 minutes. Uncover and bake an additional 10 minutes. Broil for the last 2-3 minutes of the cooking time. Let sit 10-15 minutes before serving.

OLE! MEXICAN CHICKEN PIE

Steps:

• PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray, then set aside; CUT potato, onion, bell pepper and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk chicken breasts.
• HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell pepper; COOK until softened; STIR in the black beans, corn, green onions, cilantro and garlic; COOK for 1 minute longer.
• SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
• BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained chicken chunks and 2/3 cup of the cheese (don't over-stir!).
• POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
• INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
• BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
• BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
• SERVE with desired garnishes and condiments (I like sour cream and salsa).
• SNAP your fingers and shout,"OLE!".

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.
• Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.
• Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
• Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.
• While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.
• Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.
• Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.

CHICKEN OLE

Steps:

• Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.
• Remove chicken from marinade and shake to remove excess moisture; reserve marinade.
• Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.