Why look! It's an actual blog post from me. Shocking, I know. No excuses or apologies. It's just life! :)
A couple of days ago I found a recipe on allrecipes.com and after reading through the comments, I got some ideas on how to adapt it. This is my interpretation. The original recipe can be found here.
I also made some salsa that night. Some Pioneer Woman Restaurant Style Salsa, which I actually found through Good Life Eats. Salsa, like most food, is very personal. What works for me may not work for you. But here's how I changed the recipe up to suit my family (and I may still tweak it a bit!). Note: I started with the adaptation of the recipe from Good Life Eats, except I used two cans of original Rotel.
I mixed my salsa up in the blender. If you want it slightly chunkier, I'd go for the food processor instead. Next time, I will drain the cans of Rotel, and maybe the tomatoes too. I left the seeds in the jalapeno (you can remove the seeds for a milder taste). I added 1/2 of a serrano pepper and 1/2 of a habanero pepper (both had the seeds removed). Blended it up, and then removed about 1/3 of that for the kiddos. This was the mild version. Sprout was eating it up like candy (that would be the 2 year old). Even Munchkin was chowing down on it!
Then I added the rest of the serrano and habanero peppers and finished blending. This was for D and I. It was good that night, but much better the next day. This is one dish that is definitely better if you can prepare it at least a few hours early and refrigerate so the flavors can develop.
Now, for the casserole recipe!
Mexican Chicken & Potato Casserole
1 cup sour cream
1/4 cup milk
1 (10 oz) can diced tomatoes and green chilies (Rotel)
1 Tbsp dried minced onion
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground coriander
1/4 tsp chili powder
1/4 tsp crushed red pepper flakes
1/4 tsp Mexican oregano
4 cups (about 1 pound) frozen southern style hash brown potatoes
2 cups cubed cooked chicken
2 cups shredded Cheddar cheese, divided
Preheat oven to 375'F. Spray a 9x13 inch baking dish with cooking spray.
In a medium mixing bowl, combine the sour cream, milk, Rotel (with liquid), dried minced onion, and spices. Stir in the potatoes, chicken and 1 1/2 cups of the cheese. Pour into prepared baking dish and top with remaining cheese.
Bake, uncovered, for 40-45 minutes or until bubbly and nicely browned.
*I prepared this in the morning, placed in the refrigerator, and then baked when we got home that evening. It worked out very well. I wouldn't prepare it more than a day in advance though, unless you were going to turn it into a freezer meal.
*Next time I am going to add 1 can of rinsed & drained pinto beans as well as a cup of frozen corn to make it heartier (although it was quite good as written!).
*D suggested taking the leftovers, adding some scrambling egg and making a breakfast burrito with it.
Currently a Domestic Engineer and super proud mama to three wonderful boys -- an 11-year-old that really needs to eat fruit and veggies, a 5-year-old that needs to quit throwing his vegetables at his brother, and a sweet little 3-year-old.