Food & Wine Magazine, Feb 2025, p. 48
4.8 stars
Really delicious, not hard for a weekday meal, but it's not super healthy -- though we tried to make it healthier!
Ingredients: corn tortillas, rotisserie chicken, red bell pepper, yellow onion, diced tomatoes and green chiles, chicken broth, heavy cream, sour cream, salsa macha verde, unsalted butter, all-purpose flour, Monterey Jack cheese, chili powder, ground cumin, Kosher salt
Serve with avocado and fresh cilantro
Tips/Notes:
- Instead of rotisserie chicken, added a can of drained black beans and 1.5 cup of cooked quinoa
- Instead of rotel, used one can (about 14.5 oz) of diced tomatoes and a 4 oz can of chopped hatch chiles
- Used vegetable broth instead of chicken broth, and because of the greater quantity of tomatoes and hatch chiles, cut down the broth to 2 cups
- Cut up the corn tortillas
- Cooked everything in a large casserole dish
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