Paula made this recipe on Sunday and we enjoyed it tonight. She ate it by herself and TJ and I ate it together when we got home. This was one of those few nights where we didn’t eat together. I had a meeting at school at 5:30 and Paula had to work. It is not what we like to do but sometimes you just have to make it work… Oh, by the way, before I tell you how to make it, the recipe is called Mexican Tortilla Casserole.

In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add 1 15-ounce can of diced tomatoes, 1 medium chopped onion and 3 cloves of minced garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons chili powder, 1 teaspoon of paprika and 1 teaspoon of ground 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 1 tablespoon olive oil. Add 1 pound of shredded rotisserie chicken along with 2 teaspoons of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin and 1/2 teaspoon of salt. Saute the chicken until it’s heated thoroughly. about 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, about 4-5 minutes. Stir in 1 15-ounce can of pinto beans and 1 15-ounce can of kidney beans and set aside.

To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer (about 5-6) of corn tortillas on top of the salsa verde, overlapping the edges. Spoon 2 cups of cooked white rice over the tortillas and spread the tomato mixture over the rice, then sprinkle 1 15-ounce can of corn over the tomato mixture Next, add the chicken and bean mixture. Then sprinkle on half of the Mexican blend shredded cheese and pour over half of a 15-ounce can of enchilada sauce. Next, add the rest of the tortillas (about 5-6) and then pour on the rest of the salsa verde and the rest of the enchilada sauce. Finally, sprinkle on the rest of the cheese.

If you’re baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro. Otherwise, cover and keep it in the refrigerator until you are ready to bake and enjoy!