Friday, September 26, 2008

Chicken Tucson (Casserole or Quesadillas)

This recipe is really for a Tex-Mex casserole, but we like it better made into quesadillas. I'll include those directions at the bottom. It's a great way to sneak some extra veggies into the diet, and it's simple to assemble. If you go the quesadilla route, it takes up less space in your freezer.

Recipe from Meals for a Month

  • 20-oz. salsa (your choice)
  • 2 cans black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 2 cups cooked, chopped chicken
  • 6 corn tortillas*
  • 2 cups shredded cheese
  • 1/2 cup sour cream*
*If making quesadillas, see below for ingredient substitutions

Casserole Directions
  1. Spread 1/2 cup salsa in a 9x9-inch baking dish and set aside. In large bowl, combine remaining salsa, beans, chicken, and pepper. Mix well.
  2. Place 3 tortillas on salsa in bottom of baking dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in zipper-lock bag; attach to baking dish and freeze.
  3. To thaw and cook: Thaw overnight in refrigerator. Place small dollops of sour cream on casserole and stop with reserved cheese. Bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown.
Serves 4

Quesadilla Directions
You will need 8 or more flour tortillas for this and no sour cream (unless you like to top your quesadillas with sour cream). We also use more salsa.

Combine filling ingredients (using only 16-oz. salsa). Freeze in ziploc bag. Attach bag of cheese and another bag of tortillas. Label and freeze.

To assemble, thaw all ingredients and proceed as you would normally with quesadillas!


Alicia said...

Sounds delicious! I can't wait to try this one out.

Quad Squad! said...

I LOVE this recipe! Thanks so much for sharing it!