Wednesday, March 24, 2010

Chilaquiles Casserole & Sweet Cornbread

I found the following recipe from here, but of course I changed it up. I had to remove the cheese and I added chicken.  I took this to Erinleigh, George, and Richard last night and we ate it right up.  On the side I made corn bread.


Chilaquiles Casserole

Make Ahead Tip: Prepare through Step 3, and refrigerate for up to 1 day.

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
3/4 cups corn, frozen (thawed) or fresh
3/4 cup bell peppers, frozen (thawed) or fresh
3 small chicken breasts, cooked & diced
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red enchilada sauce
1 tomato diced

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, peppers, chicken, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce. Repeat with one more layer of tortillas, vegetables, sauce and tomato. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges, about 10-15 minutes more.

Sweet Cornbread
adapted from Happy Herbivore

1 cup soy milk
1 tsp lemon juice
1 1/2 cups yellow cornmeal
1/2 cup barley flour
1/4 cup sugar or less
2 tsp baking powder
4 tbsp applesauce
1 tbsp maple syrup
1 tbsp agave nectar
1 tsp vanilla extract
2 pinches sea salt

Preheat 350 F
Whisk soy milk with juice, set aside
In large bowl, mix dry ingredients
Add applesauce, agave, maple and vanilla to dry mixture (do not mix)
Pour milk into dry mixture and mix.

For Muffins: bake 10-12 minutes
For Bread: bake 30-35 minutes

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