I did it again – posted what we were having for supper last night on a Facebook Thread and half a dozen people asked for the recipe.
This was basically a dump-what-you-have-in-the-pan kind of thing. I am in need of a grocery story trip, but have been putting it off, because I need to go to Denver, and on my way home, I plan to shop at the store in the “big city” of Rapid.
I am out of ground beef at the house, and while I had antelope sausage, it wouldn’t have been quite the same.
But, because I’m a big-time cheater in my kitchen, I do have canned chicken. I’m out of chicken breasts. Don’t judge me, people. I’m not 25 miles from the nearest town like PW is. I’m 55 miles- one way. And I don’t just go making trips to town because I want to cook something for dinner.
Originally what I wanted was Mexican cornbread, but since I didn’t have any ground beef, and wasn’t about to cut up a ribeye to make it, I decided I’d use the canned chicken, along with green chiles, rotel, corn, black beans and fresh-grated, Colby Jack cheese.
- 24 oz chicken breast
- 1 10 oz can Rotel
- 1 15 oz can black beans (drained)
- 1 14.5 oz can of sweet corn (drained)
- 2 7oz cans of green chiles
- 1 TBS Chili Powder
- 2 cups of wild rice or quinoa or a mixture of both (pre-cooked)
- 2 cups of Shredded Colby Jack Cheese
- 6 corn tortillas
- Spray non-stick cooking spray in the bottom of a 9x13 casserole dish. Add tortillas to cover the bottom of the pan.
- Preheat oven to 350.
- In a big bowl, combine chicken (if using canned- drain it first), and chili powder. Add Rotel (undrained), green chiles, corn, beans and rice. Pour over tortillas.
- Cover the dish with cheese and bake until the cheese is melted and or crispy, depending on how you like your cheese!
- Serve with sour cream, hot sauce/salsa (my niece and I prefer Mrs. Renfro's Habanero Salsa), sliced avocados, and more tortillas.
- The house will get very quiet once served. Enjoy!
Happy Trails and Happy Eating!