Flying High in New Mexico

Our Staycation just got a bit more interesting in New Mexico.  Did you know it is home to the International Balloon Fiesta?  How beautiful it must be to see thousands of balloons flying high in the sky!  Just think if you had the opportunity to be part of its crew...you would be soaring in The Land of Enchantment, The Cacti State, and the Land of Sunshine all at once! We have learned that New Mexico is a family friendly state to visit.  You can ride a historic train, go camping in the desert, river rafting, or shopping in the city.

Chad and I love the fact that the food is full of flavor!  The green chili is famous in the state of New Mexico.  They eat it all different ways - raw, sautéed, fried, baked, and most often roasted.  That's what we are going to use today! 

 

New Mexico Style Green Chili Chicken Casserole:

1 cup onion- chopped

1 cup sour cream (we used Greek yogurt)

1/2 cup salsa or picante sauce

1/2 teaspoon salt
3/4 teaspoon cumin

1/2 teaspoon fresh ground black pepper
2 small cans cream of chicken soup

1  garlic clove - minced
20 corn tortillas (approx.)

5 cooked chicken breasts - chopped
2  cups shredded cheddar cheese

Pre-heat oven to 350°F.

Coat a 9x13 dish with cooking spray.

 

In a frying pan, add the chopped onion,

Cumin,

Garlic, and sauté until soft.

While that is cooking, open the cans of your green peppers.  I like to buy them pre-chopped to save a step but these were on sale!

Chop them to a size of your liking.

Add to the frying pan for a minute.

This was not what I was hoping for so I added a chopped jalapeno for a little more heat!

 

Before mixing remaining ingredients, chop your chicken.  You can also shred it - depends on your preference.

In a large pan or Dutch oven, combine onion, chilies, garlic and jalapeno mixture with the salsa,

 

Sour cream (Greek yogurt),

 

 Chicken Soup,

 Bring to a boil, stirring constantly.

 Remove from heat and get your remaining ingredients together.

Spread 1 cup mixture in the dish.

Arrange 6 tortillas over soup mixture (breaking to fit dish),

I used my pizza wheel and it was fast!

 Top with 1 cup chopped chicken,

 

 Next, 1/2 cup cheese,

Repeat layers, ending with cheese.  I was not thrilled with the way it looked so I added some chopped black olives.

 Bake for 45 minutes or until bubbly.

Let sit for another 10 minutes before cutting. 

 

DISCLOSURE:  This dish had great flavor but fell apart upon cutting.  I was hoping for more of a Mexican Lasagna when I served it.  We got a sloppy mess!  It was really soupy so I served it with tortilla chips - WOW!  Next time I make this I think I'll shred the chicken and leave out the tortillas.  It would make a delicious dip and there would be enough to put in two pie pans - one for now and another for the freezer.