There you are! Whew…I wondered if we would get to chat today, because I am going to go out on a limb and say you are as busy as I am right now! Thanksgiving is THIS Thursday, Christmas is like a month away, my turkey is thawing in the fridge, groceries for the week have been purchased and then WHAT?! we have to eat this week too??
It seems like this week is definitely all about the large thankful-for-what-I-have-and-definitely-for-food feast and the preparation that needs to happen to make the day memorable, but sadly we just can’t sustain ourselves on chips and salsa as I would like to.
With this brutal reality hitting me in the face, I am super glad to have last week’s Spiced Crock Pot Cherry Pepper Chicken ready to be added to any and all things!
This little combo of sauteed veggies, creamy spiced chicken, corn tortilla blankets and satisfying bean/CHEESE layer has appeared no less than THREE times in our kitchen in the last week. But before you feel bad for Steven and his husband-of-a-food-blogger struggles, this casserole just happened to get better with every trial and I was determined to get it JUST right.
Finally, I can say this casserole is as good as it looks and is equal parts healthy, filling, flavorful and casserole-yum status. And hey, if you really want to say goodbye to cooking until Thursday, this casserole doubles really well ?
We would know ??
Warning: Chopping of vegetables is required for this casserole.
Don’t run away though! You can shorten this recipe and it still be delicious with these pointers!
- Jarred Salsa-Yep! Totally not against it! For this recipe I did a quick salsa with my beloved Vitamix because I must use it AT ALL TIMES. But your favorite salsa would work just fine with this dish!
- Rotisserie Chicken– I know it is coming…that Cherry Pepper chicken was so good that you used it all up and who wants to make that all over again?! Um. Most definitely not me. You are in luck! Grap that quick roasty bird from the grocery store and BOOM. If you go this route though, you may need to add a bit more creamy salsa. Just refer to the notes in the recipe below and you will be good!
- Roasted Vegetables-so one of the casserole rounds, I just didn’t have the energy to chop and saute veggies, my inner lazy self said no. But it was a TOTAL win, because those bad boys roasted up in the oven while I productively sat on the couch watching Netflix and guess what?! NO difference! Options folks…I like to give you options.
You have no excuse for a starving family this week. I have given you your delicious answer.
Lots more to do! I am trying to get my act together and share a pretty/easy appetizer for your Thanksgiving in case you need that last little addition to your table! I promise color ❤ I do not promise low calorie. That would be flat out rude on Thanksgiving.
- 2 cups shredded chicken
- 4 oz. cheddar
- 1 can black beans, drained and rinsed
- 6 corn tortillas
- 2 onions (divided)
- 4 oz. mushrooms
- 1 green bell pepper
- 1 tsp. Himalayan salt
- ¾ cup Greek yogurt
- 2 cups diced tomatoes
- 1 onion (from previous list)
- ½ cup cilantro
- 1½ tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Himalayan salt (or table salt)
- 1 tsp. pepper
- 2 garlic cloves
- 1 juice of one lime
- Preheat oven to 350 degrees.
- Chop and saute pepper, onion and mushrooms until tender (about 5-7 minutes) and set aside.
- Add salsa ingredients to a blender or food processor and pulse until combined.
- Mix 1¼ cup salsa and ¾ Greek yogurt. Once combined, fold in shredded chicken.
- Spray the bottom of a 9x9 casserole dish and add first 3 corn tortillas (cutting the third in half to evenly cover the dish). Spread half of the chicken mixer and half sauteed veggies and repeat the layer.
- Add black beans and cheddar and cover with aluminum foil.
- Cook for 20 minutes, remove foil and cook for the remaining 10 minutes or until cheese has melted.
2. If using salsa recipe, there will be leftover salsa. We used ours easily through the week but also tastes great added to serving of casserole.