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Chicken Tortilla Casserole


shredded chicken, pinto beans and corn layered with corn tortillas, housemade tomatillo salsa and jack and cheddar cheese, served with pickled jalapenos, lime crema and green and red cabbage slaw with radish, carrots and cilantro lime vinaigrette


Casserole: preheat oven to 375. Remove lid and cover with foil sprayed with non-stick spray. Bake for 30-40 min. Remove foil, bake additional 20 min. until cheese is melted, edges are crispy, and sauce is bubbling. Insert knife into the center and remove. If knife blade feels cool it needs more time. Serve topped with lime crema and pickled jalapenos. (Microwave: remove lid, cover with paper towel, heat 3-4 min.)

Slaw: toss slaw with cilantro lime dressing to taste.


chicken, cheddar, cotija and jack cheeses, corn, corn tortillas, pinto beans, salt, chili powder, cumin, garlic powder, paprika, salsa (tomatillos, hominy, garlic, onions, apple cider vinegar, chicken stock), lime crema (sour cream, lime juice), pickled jalapenos, slaw (red and green cabbage, carrots, radish), vinaigrette (cilantro, garlic, parsley, vinegar, lime juice, oil, salt, pepper, agave)

This meal is:

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