Mexican chicken casserole

By admin
14 April 2011

Serves 6.

Chicken and bean mixture 30 ml (2 T) oil 1 onion, chopped 2 cloves garlic, crushed 200 g-300 g chicken breast fillets, sliced into strips 1 green pepper, chopped 5 ml (1 t) ground cumin 5 ml (1 t) dried oregano 2 ml (¼ t) dried chillies 2 ml (¼ t) salt 1 can (440 g) red kidney beans, drained 45 ml (3 T) chopped fresh coriander leaves juice of ½ lemon

Cheese sauce 45 ml (3 T) butter 45 ml (3 T) cake flour 375 ml (1½ c) milk 125 ml (½ c) grated Cheddar cheese 2 ml (¼ t) dried oregano

To assemble 150 g corn chips (Doritos) 125 ml (½ c) grated Cheddar cheese paprika

Preheat the oven to 220 °C. Grease a large ovenproof dish.

Chicken and bean mixture Heat the oil in a large heavy-bottomed saucepan.

Add the onion and garlic and sauté until soft.

Add the chicken and green pepper.

Stir-fry until the onion is soft and the chicken is just done.

Remove the pan from the heat and add the seasoning, kidney beans, coriander and lemon juice.

Set aside.

Cheese sauce Melt the butter in a large saucepan and add the flour.

Stir to form a smooth paste.

Heat until it starts to bubble.

Gradually add the milk, stirring continuously.

Bring to the boil and simmer until the sauce is done.

Remove from the heat and stir in the cheese and oregano.

To assemble Arrange half the corn chips in the bottom of the prepared ovenproof dish.

Spoon the chicken and bean mixture on top and cover with the remaining corn chips.

Pour over the cheese sauce and sprinkle with the cheese and paprika.

Bake for 15-20 minutes or until golden brown.

Serve with an avocado salsa.

Budget-beating tip Use breadcrumbs instead of cheese for sprinkling on top.

Avocado salsa Peel and dice 1 avocado, add 3 chopped spring onions and the chopped flesh of 1 Roma tomato.

Season with lemon juice, salt and pepper.

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