This recipe is from Whole Foods Market (it was published in the Austin American-Statesman years ago, but I can’t find a link online anywhere). It is much less complicated than it looks. It does, however, take some planning and preparation. I usually soak the beans and ancho chiles overnight. The next day, I make the … Continue reading “Adobo Chicken Casserole”
This recipe is from Whole Foods Market (it was published in the Austin American-Statesman years ago, but I can’t find a link online anywhere). It is much less complicated than it looks. It does, however, take some planning and preparation. I usually soak the beans and ancho chiles overnight. The next day, I make the Adobo Sauce and prepare the Black Bean Salad. The next day, I cook the chicken and assemble and bake the casserole. It sounds like a lot, but it actually doesn’t take too long. If you have the time, it can definitely be done all on one day, but I just find it easier to do a little at a time, when I’m in the kitchen working on something else, already. If you’re from Texas and are familiar with “King Ranch Casserole”, this is a sort of gourmet version. It’s kind of like a Mexican lasagna: tortillas instead of noodles, cheddar/jack instead of ricotta, black beans instead of spinach and smoky adobo-tomato sauce instead of herby tomato sauce. Whether or not this is a kid-friendly recipe will depend upon the kids, but if they like black beans and don’t balk at tomato sauce, it’s worth a try. If you’re concerned about the level of “heat”, (which actually isn’t too hot), you could leave out the jalapeno. This is great served with a cool, crisp salad. Hubby, Boy and I liked it a lot (Girl was away from home at dinnertime last night for a birthday party). Very yummy and the leftovers freeze well, too.
Adobo Casserole
1 recipe Adobo sauce
1 recipe Chicken Mixture
2 dozen corn tortillas
2 1/4 cup grated Cheddar cheese
2 1/4 cup grated Jack cheese
1 recipe Black Bean Salad
Adobo Sauce:
2 ancho chiles, soaked to soften, seeded, sliced
6 cups tomato sauce
1 cup diced yellow onion
2 Tbsp. canola oil
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. oregano
1/8 tsp. cayenne pepper
1/8 tsp. salt
1/8 tsp. black pepper
Chicken Mixture:
2 pounds cooked chicken, finely chopped
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. minced garlic
1/2 tsp. black pepper
2 Tbsp. chopped cilantro
Black Bean Salad:
2 cups cooked black beans
(I cook mine with a little epazote, to help with digestion. 2 cups dried beans will yield about 5 cups cooked beans.)
1/2 cup diced green bell pepper
1/2 cup corn kernels
1 1/2 tsp. chopped cilantro
1/2 cup diced fresh tomato
1 jalapeno, minced
2 Tbsp. freshly squeezed lemon (or lime) juice
Prepare Adobo Sauce:
Heat oil in large skillet or pot over medium heat. Add ancho chiles and onion and saute until tender. Add tomato sauce, chili powder, cumin, oregano, cayenne pepper, salt and black pepper and simmer 10 – 15 minutes. Set aside.
Prepare Chicken Mixture:
In mixing bowl, combine cooked chicken, paprika, cumin, garlic, black pepper and cilantro. Stir to mix well and set aside.
Prepare Black Bean Salad:
In large mixing bowl, combine black beans, green bell pepper, corn, cilantro, tomato, jalapeno and lemon or lime juice. Stir to blend and set aside.
Assembled casserole, ready to be baked. It can be refrigerated, at this point, until you’re ready to bake it, for up to 24 hours. Cover with plastic wrap or foil to refrigerate, but remove it before baking.
Assembling Adobo Casserole:
Preheat oven to 350 degrees. Spread 1/3 of the Adobo Sauce over the bottom of a 9 X 12 inch casserole dish. Cover with 8 tortillas, 1/2 of the Chicken Mixture, 3/4 cup cheddar cheese and 3/4 cup jack cheese. Spread another 1/3 of the Adobo Sauce over the cheese, cover with 8 tortillas, the Black Bean Salad and 3/4 cup cheddar and 3/4 cup jack cheese. Finish with remaining tortillas, Chicken Mixture, Adobo Sauce and cheeses. Bake in a preheated 350 degree oven for 45 – 55 minutes. Let sit for a few minutes before cutting.
Makes 10 – 12 servings.
Finished casserole, before being cut.
