Chicken Taco Casserole

Having made adobo sauce in my last post, I decided to make a chicken taco casserole using the adobo sauce. 

4 boneless, skinless chicken thighs baked then diced or shredded
1/2 onion sautéed
1 can buffalo beans or refried beans or black beans
1-1/2 cups frozen or fresh or canned (drained) corn
1 large jar mild green or red chili salsa
1-1/2 cups adobo sauce
15 or more fresh white or yellow corn tortillas cut into strips
8 oz pepper jack or cheddar or Mexican cheese shredded (shred your own, it melts better and isn't full of anti caking agents)

While chicken is baking (takes about 35 min at 350 F), in a little olive oil sauté the half onion, then add the beans and frozen corn and stir well. When chicken is cut up add to the mixture and stir gently to blend.

Meanwhile take a 9 x 13 baking dish and grease then pour half of the green chili salsa. The reason I used mild green chili salsa (I like green better than red) is because my adobo is quite spicy and I didn't want to overwhelm the dish. Line the bottom of the baking dish with the tortilla strips. I placed them in such a way that when completed the casserole can be cut down the middle and portioned off, keeping it more intact like a lasagna due to the placement of the tortilla strips.

Next add some of the chicken mixture spreading gently so as not to dislodge the tortilla chips. Pour half of the adobo some over the checked mixture then sprinkled 1/3 of the cheese over the top. Put another layer of the tortilla strips, then the chicken mixture, then the adobo sauce, then the cheese. Last add another layer of tortilla strips, top with the other half of the green chili salsa and last the remaining cheese. Bake in 350 F oven for 35 to 40 min till cheese just starts to brown. Let stand for 15 minutes and serve. Top with fresh tomatoes, sliced avocadoes, lettuce and sour cream or your favorite taco toppings before serving. (Photos borrowed from the net)

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