This is an easy, slightly spicy casserole that has a lot of flavor for both vegetarians and meat-eaters. You can put it together ahead of time, cover it with foil, and store in the refrigerator for a day before baking.
It uses my Salsa Verde recipe but you can just as easily use jarred salsa verde.
Each version makes 4 large servings but you can double or triple the ingredients.
Veggie Version
4 soft corn tortillas
1 – 2 TBS neutral-flavored oil like grapeseed, canola, or vegetable (I used grapeseed)
1-15 oz can of organic pinto beans
1 TBS olive oil
½ small onion, peeled and diced
1 clove of garlic, peeled and minced
1 tsp cumin
1 tsp dried oregano
½ tsp sweet paprika
¼ tsp garlic powder
Pinch of red pepper flakes
1 tsp red wine vinegar
1 TBS olive oil
½ Cubanelle or red bell pepper, diced
½ small onion, peeled and diced
1 clove of garlic, peeled and minced
1 cup frozen corn, defrosted
½ tsp brown sugar
1 tsp red wine vinegar
Salt & pepper to taste
1-1/2 - 2 cups Salsa Verde
¾ cup shredded cheese (I used an artisan Mexican blend)
1 small tomato, finely chopped & sprinkled with salt and pepper to taste
1 small jalapeño, sliced thin
Sour cream
Brown the tortillas:
Heat a small pan on medium. Add 1 TBS of oil and fry the tortillas on each side for about 30 seconds or until lightly browned (you may need to add more oil to the pan after cooking a few tortillas). Drain the cooked tortillas on paper towels. Once the tortillas are cool enough to handle, stack them on top of each other, and cut them in half. Set aside.
Make the beans:
Drain most of the liquid from the beans and set aside.
Heat a large pan on medium. Add the oil. Add the onions and cook for 3 minutes or until they are translucent. Add the garlic, cumin, oregano, paprika, garlic powder, red pepper flakes, and a pinch of salt and pepper; cook for 30 seconds. Add the pinto beans and stir until well-combined. Reduce the heat to low and cook for 5 more minutes, stirring occasionally to prevent scorching. Add the red wine vinegar and cook for 1 minute. Remove the beans from the heat. Cool for a few minutes and then check for seasonings; add salt and pepper if needed. Set aside.
Make the corn:
Heat a large pan on medium. Add the oil. Add the onions and peppers and a pinch of salt and pepper; cook for 5 minutes or until the vegetables just start to brown. Add the garlic and cook for 30 seconds. Add the corn and stir well. Cook for 2 minutes. Add the brown sugar and red wine vinegar. Reduce the heat to low and cook for 5 minutes, stirring occasionally to prevent scorching. Remove the corn from the heat. Check for seasonings; add salt and pepper if needed. Set aside.
Preheat the oven to 375 degrees and assemble the casserole:
Add ¼ cup of salsa verde to the bottom of an 8 x 8 casserole dish and spread it out evenly.
Dip four halves of the cooked tortillas into the salsa verde until the tortillas are completely covered by sauce. Arrange the tortillas in the casserole dish as evenly as you can. Like this:
Pour the cooked pinto beans over the tortillas and spread them out evenly. Pour ¼ - ½ cup of the salsa verde over the beans and spread it out evenly. Sprinkle with ¼ cup of the shredded cheese.
Add the corn next and spread it out evenly. Pour ¼ - ½ cup of the salsa verde over the corn and spread it out evenly.
Dip the last four halves of the cooked tortillas into the salsa verde until they are completely covered by sauce. Arrange the tortillas on top of the casserole evenly. Add ¼ cup of salsa verde to the top and spread it out evenly. Sprinkle the rest of the cheese over the top.
Cover the casserole dish with aluminum foil and bake for 20 minutes.
Carefully remove the foil and bake for an additional 10 minutes. Remove the casserole from the oven and let it rest for 5 – 8 minutes before cutting (it will fall apart if you cut it right out of the oven).
To serve, top each piece with a dollop of sour cream, a spoonful of chopped tomatoes, and a slice or two of jalapeño. You can also spoon additional Salsa Verde on top.
Meaty Version
1 chicken breast
1 cup white wine
1-1/2 – 2 cups water (or low-sodium or homemade chicken broth or stock)
6 peppercorns
1 small bay leaf
1 clove of garlic, lightly smashed (there’s no need to peel the garlic)
Pinch of salt
4 soft corn tortillas
1 – 2 TBS neutral-flavored oil like grapeseed, canola, or vegetable (I used grapeseed)
1 TBS olive oil
½ Cubanelle or red bell pepper, diced
½ small onion, peeled and diced
1 clove of garlic, peeled and minced
1 cup frozen corn, defrosted
½ tsp brown sugar
1 tsp red wine vinegar
Salt & pepper to taste
1-1/2 - 2 cups Salsa Verde
¾ cup shredded cheese (I used an artisan Mexican blend)
1 small tomato, finely chopped & sprinkled with salt and pepper to taste
1 small jalapeño, sliced thin
Sour cream
Poach the chicken:
In a large saucepan, add the chicken, salt, peppercorns, bay leaf, and garlic. Add the white wine. Add enough water or chicken broth to cover the chicken by 1 inch.
Partially cover the pan with a lid and heat on medium-high. Bring to a boil. Reduce the heat immediately to low. Simmer the chicken for 15 minutes. You may need to turn the chicken halfway through the cooking process so the other side cooks evenly. The internal temperature of the chicken should register 165 degrees.
Remove the pan from the heat and allow the chicken to cool in the liquid for at least 30 minutes.
Remove the chicken from the pan and shred. You can use two forks to pull apart the chicken but with poached chicken, I find it easier just to shred it with my hands. You’ll end up with 2 cups of shredded chicken from one breast.
You can discard the cooking liquid or use for another dish (like chicken gravy or soup); just strain the liquid and store covered in the refrigerator for up to 3 days or in the freezer for 6 months.
Set the chicken aside.
Brown the tortillas:
Heat a small pan on medium. Add 1 TBS of oil and fry the tortillas on each side for about 30 seconds or until lightly browned (you may need to add more oil to the pan after cooking a few tortillas). Drain the cooked tortillas on paper towels. Once the tortillas are cool enough to handle, stack them on top of each other, and cut them in half. Set aside.
Make the corn:
Heat a large pan on medium. Add the oil. Add the onions and peppers and a pinch of salt and pepper; cook for 5 minutes or until the vegetables just start to brown. Add the garlic and cook for 30 seconds. Add the corn and stir well. Cook for 2 minutes. Add the brown sugar and red wine vinegar. Reduce the heat to low and cook for 5 minutes, stirring occasionally to prevent scorching. Remove the corn from the heat. Check for seasonings; add salt and pepper if needed. Set aside.
Preheat the oven to 375 degrees and assemble the casserole:
Add ¼ cup of salsa verde to the bottom of an 8 x 8 casserole dish and spread it out evenly.
Dip four halves of the cooked tortillas into the salsa verde until the tortillas are completely covered by sauce. Arrange the tortillas in the casserole dish as evenly as you can.
Place the shredded chicken on the tortillas and spread it out evenly. Pour ¼ - ½ cup of the salsa verde over the chicken and spread it out evenly. Sprinkle with ¼ cup of the shredded cheese.
Add the corn next and spread it out evenly. Pour ¼ - ½ cup of the salsa verde over the corn and spread it out evenly.
Dip the last four halves of the cooked tortillas into the salsa verde until they are completely covered by sauce. Arrange the tortillas on top of the casserole evenly. Add ¼ cup of salsa verde to the top and spread it out evenly. Sprinkle the rest of the cheese over the top.
Cover the casserole dish with aluminum foil and bake for 20 minutes.
Carefully remove the foil and bake for an additional 10 minutes. Remove the casserole from the oven and let it rest for 5 – 8 minutes before cutting (it will fall apart if you cut it right out of the oven).
To serve, top each piece with a dollop of sour cream, a spoonful of chopped tomatoes, and a slice or two of jalapeño. You can also drizzle additional Salsa Verde on top.
Don’t Freak Out!
1) Make it simple. Use jarred salsa verde (look for the salsa verde cooking sauce rather than the condiment). For the Veggie Version, use canned refried beans and canned corn; doctor them up the way you like. For the Meaty Version, used canned corn and leftover roast chicken or store-bought rotisserie chicken. You can even use 2 or 3 cans of chicken; just drain the chicken well.
2) Make it vegan. Use vegan cheddar or mozzarella-flavored shreds and top with unsweetened coconut yogurt (it’s tangier than sour cream and not as thick but it’s a good substitute). Or top with homemade or prepared guacamole.
3) Make it halal. For the Veggie Version, substitute white or rice vinegar or lime juice for the red wine vinegar in the refried beans and corn. For the Meaty Version, substitute white or rice vinegar or lime juice for the red wine vinegar in the corn; and omit the white wine from the poaching liquid. You can poach it in water or chicken broth or stock.
4) Make it kosher. For the Meaty Version, substitute vegan cheddar or mozzarella-flavored shreds for the cheese and top with guacamole instead of sour cream.
5) Make it your own. Add more cheese if you like your casseroles really cheesy. Or garnish with chopped fresh cilantro and lime juice. Use black beans, red beans, or veggie crumbles in the Veggie Version. Use leftover shredded turkey, beef, or pork; or brown ½ pound of ground beef for the Meaty Version.