Ok, I digress. Yes, tonight's dinner looks like a mess on the plate, but the flavor was awesome. I love Mexican food, as I believe I have mentioned previously. And while I don't make it all that often, when I do, I do. This recipe was so easy to make - really, it only has six ingredients, most of which you can purchase from the store and use as-is. Food Network's Sandra Lee has coined this a "semi-homemade" dish. And you know what, they are good and sometimes better than making something 100% from scratch.
This one is ooey and gooey and cheesey and delicious. A deep pie pan is totally recommended - I used my not-so-new-but-first-time-being-used Pampered Chef deep dish pie pan I got for my - gulp - wedding shower. It was perfect. And don't be alarmed about how full the pin pan is - mine was to the rim and didn't make a mess of the oven.
My only suggestion - which I will do on the next go-around of this recipe - is to really let this sit for a solid 5-7 minutes before you attempt to cut and serve. I think this would have helped it stay togheter and not look like mush on the plate.
Yet again, another Mexican fiesta on a plate!
Southwest Tortilla Bake
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| Southwest Tortilla Bake |
What You Need:
- 1 can Progresso Recipe Starters Creamy Roasted Garlic with Chicken Stock cooking sauce
- 1/2 c salsa
- 2 c cooked and shredded chicken
- 1 can Mexicorn, drained
- 3-4 tortillas
- 2 c shredded taco cheese
- Combine cooking sauce and salsa in bowl.
- Combine corn and chicken in separate bowl.
- Spread 1 cup sauce on bottom of pie pan. Top with 1 tortilla, 1 cup sauce, 1/3 chicken mixture, and 1/3 cheese.
- Repeat tortilla-sauce-chicken-cheese layers until the pie pan is full, ending with cheese.
- Bake 350* for 30 minutes until the center is warm and the cheese is lightly browned.
- Let sit for 5-7 minutes to set before serving.
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