Tuesday, September 20

Chicken and Butternut Mexican Casserole

As fall approaches, this dish hit the spot! It's also an easy option for serving large groups with just one dish. We hope you enjoy this Texas twist on a chicken and butternut squash casserole. 


Prep and Cook Time: 90 minutes (unless using crock pot where shredded chicken will need 4-5 hours)
Tools: 9" X 13" baking dish, Instapot or crock pot
Serves: 6 - 8 people

Ingredients

Casserole Vegetables 
  • 1 chopped butternut squash
  • 1/4 c diced onion
  • 1 roughly chopped green pepper
  • 1 diced jalapeño 
  • 1 tsp cumin
  • 1 tbs coconut oil
  • 1 15 oz can of black beans
  • 2 jars salsa (Mrs. Renfro's black bean or Texas Texas black bean and corn)
  • 2 c Mexican blend shredded cheese
  • 1/2 c cilantro
  • 8 corn tortillas
  • Salt and pepper to taste

Shredded Chicken
  • 4 small chicken breasts
  • 1/4 c salsa
  • 1/1 c water
  • Salt and pepper to taste 

Instructions
1. Preheat oven to 400 degrees
2. Chop and dice butternut squash, pepper, jalapeño and onion. Mix together in 9" X 13" baking dish. Mix in 1 tbs of coconut oil, 1 tsp of cumin and salt and pepper to taste.
3. Cover baking dish with tin foil and back for 30 min. 
4. While the vegetables are baking, prepare the shredded chicken.
5. If you have an Instapot (and, if you don't you should get one!), place the chicken in the Instapot. Sprinkle salt and pepper on the chicken. Top with 1/4 c salsa and 1/4 of water. Press the poultry button and set the Instapot to cook for 25 min. If you don't have an Instapot you can cook the chicken in a crock pot with 1/2 cup water (instead of 1/4 cup) for 4 to 5 hours.
6. After 30 min, check on the veggies and stir. Cook for an additional 10 min or so. 
7. Rinse the black beans and mix with 1 c of salsa and cilantro in a large bowl. Set aside.
8. When the Instapot chicken is finished, let out the steam, and shred the chicken with two forks. 
9. When the butternut squash is soft and veggies done, add them to the bowl with the black beans and salsa.
10. In the same dish the veggies cooked in, cover the bottom with a thin layer of salsa and begin to layer the casserole. First, place a layer of salsa at the bottom of the pan and then the quarter cut corn tortillas, then a layer of the veggie mix, then a layer of shredded chicken topped with 1 cup of cheese (or half your bag). Then top with another layer of tortillas, veggies, chicken and cheese.
11. Cook the casserole for 20 min or until the cheese on top is lightly golden.
12. When finished, let the dish cool for 5 - 10 min and garnish with cilantro. 
13. Serve with guacamole, sour cream, salsa, however you like! 
14. Enjoy!



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