We hope you've enjoyed creating, cooking, and sharing your recipes, and we especially hope you enjoy our three winners! Note: now that our "casseroles" chapter has closed, get geared up for our Best Dessert Bar Contest, starting March 1.
Without further ado, our winner is . . . Verde Chicken Mexican Lasagna by Celeste Pearson of Lakewood, Washington. We loved the combination of textures and Southwest spices in this cassrole.
Congratulations! (You can also view her cooking blog at girlsinaprons.blogspot.com.)
Verde Chicken Mexican Lasagna
1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust
seasonings to your preference. Cut tortillas in half with kitchen shears. In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total. Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.
Click on the links below to see the Runners-up in our casserole contest:
1st runner-up: Panini Caprese Strata with Roasted Bell Pepper Cream
2nd runner-up: Chicken Cordon Bleu Florentine Casserole
