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 Pearsonof 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