Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)
- 3 Tablespoons Olive Oil
- 3 Cups Diced Fresh Tomatoes (From 5 to 7 Whole, Depending on Size)
- 1 Large Onion, Diced
- 3 Garlic Cloves, Minced
- 4 Teaspoons Chili Powder
- 2 Teaspoons Paprika
- 2 Teaspoons Ground Cumin
- 1/2 Teaspoon Kosher Salt, More to Taste
- 2 Boneless, Skinless Chicken Breasts, Cut into Bite-Size Pieces
- One 15-Ounce Can Kidney Beans, Drained and Rinsed
- One 15-Ounce Can Pinto Beans, Drained and Rinsed
- One 16-Ounce Jar of Grobe Fruit Farms Avocado Tomatillo Salsa
- 12 Large or 18 Small Flour or Corn Tortillas
- 3 Cups Cooked Rice (From 1 Cup Uncooked)
- 1 1/2 Cups of Grobe Fruit Farms Fresh Sweet Corn or Freezer Corn
- 1 1/2 Pounds of Grated Cheddar-Jack Cheese
- 2 Cups Red Enchilada Sauce
- Sour Cream, for Serving
- Cilantro, for Serving
Instructions
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the tomatoes, onion, and garlic, stir, and cook for a minute or two to soften the onion.
- Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 2 teaspoons of the cumin.
- Stir and cook the mixture for another minute or two to release the flavors of the spices.
- Remove the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin, and the salt.
- Sauté the chicken until its deep golden brown and done in the middle, 4 to 5 minutes.
- Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it’s reduced by half, 3 to 4 minutes.
- Stir in the beans and set aside.
- To assemble the casserole, pour half a jar (about 1 cup) of avocado tomatillo salsa in the bottom of a 9 x 13-inch casserole dish or disposable foil baking pan.
- Add half the tortillas in a layer on top of the avocado tomatillo salsa, overlapping the edges.
- Spoon the rice over the tortillas.
- Spread the tomato mixture over the rice.
- Then Sprinkle the corn over the tomatoes
- Next, add the chicken and bean mixture.
- sprinkle on half the cheese.
- And pour over half the enchilada sauce.
- Next, add the rest of the tortillas.
- Then pour on the rest of the avocado tomatillo salsa and the rest of the enchilada sauce.
- Sprinkle on the rest of the cheese.
- Preheat oven to 375F and bake the casserole, covered in foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
- Serve and enjoy!