Chilaquiles Casserole

Mexican Lasagna of sorts.
Mmmmmm.
That's all I can say to start this one.

I don't know about you, but I am always looking for new things to do with chicken... and ground beef... and everything else.  I don't really like to cook with a lot of ingredients, partly because I am cheap (and more ingredients means more moolah), partly because we try to eat meals that are fresh and simple.

The foods teacher that I teach with made this recipe with her kiddos during their international foods unit the day before Cinco de Mayo.  There was a lot leftover, so I was able to have some for lunch and was officially addicted (yep, your thoughts are confirmed.  I do have the best job ever). Might I add that I'm almost certain I ate my weight in guacamole to go with it?

My husband really liked it (even emailed me at work to say how great it was!), and it also allowed me to finally use some of my very own Cilantro that we've been growing.  I am woman, hear me roar!

P.S. You can make this in the microwave.  Helllllo!  I will most likely bake this in the oven on days when I want to feel overly domestic... or make my husband think I actually accomplish something during the summer other than cackle at The View and catch up on Greys.

Ingredients

• 4 Boneless skinless chicken breasts
• 2 cans Rotel with juices
• 1 can chopped green chilies
• 1/2 small onion, diced (you can leave this out)
• 2 tablespoons fresh chopped cilantro
• 2 tablespoons Tabasco sauce (confession- I used Louisiana hot sauce and couldn't tell the diff)
• 6-9 Corn Tortillas (I will go out of my way to get to Trader Joes just for their corn tortillas)
• 2 cups Cheese (cheddar, chedda jack, mexi-blend, whatever)

Directions

• Cook and shred chicken (ideas-bake, crockpot, saute or boil).  Chop cilantro.
• Once chicken is finished and shredded, start a sauce pan with some light extra virgin olive oil.  Add onions and cooked chicken and cook until onions are translucent, but not caramelized.  Add rotel, chilies, cilantro, and Tabasco to chicken.  Mix together.
• Spray your pan.  Layer:  Tortilla, chicken mixture, cheese.  Repeat until gone.
• Microwave for 5-10 minutes or bake at 350 for 15 minutes-ish.
• Serve with fresh guacamole/tomatoes/tortilla chips/obligatory vegetable.  I will share my guac recipe later (delicious, healthy, and Aldi had avocados on sale for only $.29 each.  They were so good!).

P.S. Blogger Secret- Whatever is not in the picture is a total disaster.  Check my kitchen:

Ya.  Pigsty.

P.P.S. My bakeware is Temptations from QVC.  It's dishwasher, microwave, freezer, and oven safe and oh, oh so cute.  Comes with trivets and lids too.  You need some, I promise!