Karen's Chicken Bake
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 1/2 cup heavy cream
- 1 tsp cumin
- 1 medium red bell pepper diced
- 1/2 small onion diced
- 1 tsp garlic salt
- 3 cups chicken (or turkey) cut up in bite sized pieces*
- 1 cup turkey or chicken broth (preferably homemade)
- 1-2 tbs butter or coconut oil
- 1 tbs red chile powder
- 4 oz can of chopped green chile
- 6 oz of red salsa
- 1/3 cup yogurt or sour cream
- 16 oz grated cheese (i used creamy jack)
- 6-7 homemade tortillas (or low carb tortillas of choic
- Carbohydrate 18.5367700021152 g
- Cholesterol 81.5150001038658 mg
- Fat 23.9178350280513 g
- Fiber 6.10924996995926 g
- Protein 4.1093550015542 g
- Saturated Fat 13.9968625174616 g
- Serving Size 1 1 recipe (867g)
- Sodium 688.45400002881 mg
- Sugar 12.427520032156 g
- Trans Fat 1.63265300144654 g
- Calories 292 calories
Step-by-step
- Cut up chicken into bite-sized pieces if using raw.
- Dice onion and bell pepper.
- If using raw chicken, melt 1 tbsp of butter or coconut oil in a pan and cook chicken until done. Remove from pan and set aside.
- Melt additional 1 tbsp of butter or coconut oil and cook bell pepper and onion on medium-low until soft, about 5 minutes.
- Add spices to the pan. Mix well with onions and peppers and cook for approximately 3 minutes, stirring constantly.
- Add the cup of broth and stir until you've loosened up all the pieces of spice on the bottom of the pan.
- Add cream, chile, and salsa, mixing well.
- Cover and cook over medium-low heat for 15 minutes, stirring occasionally.
- At the end of 15 minutes, carefully remove 1 1/2 cups of the hot mixture and put it into an emulsion beaker or blender. (Use caution!)
- Blend mixture until thickened. If using a stick blender, keep the blender in the bottom of the beaker to avoid being burned.
- Carefully pour the blended mixture back into the pan.
- Stir well and then add yogurt.
- After it's all combined, add meat.
- Mix meat into sauce and gather sauce, tortillas, and cheese.
- Preheat oven to 350°F (175°C).
- In a 9x13 baking dish, begin by layering sauce/meat mixture. Just put enough to wet the bottom of the pan.
- Place whole tortillas in the bottom (do not overlap), then tear another tortilla and fit it in around the empty spots.
- Ladle half the sauce/meat mixture on top of the tortillas.
- Evenly spread 1/2 of the cheese over the sauce/meat mixture.
- Repeat for the second layer, layering tortillas, then sauce, and ending with the remaining cheese mixture.
- Bake at 350°F (175°C) for 30 minutes.
- Remove from oven and let cool for 10 minutes.
- Serve and enjoy! May be topped with additional sour cream.
Karen's Easy Chicken Bake: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours in the kitchen. That's why I’ve developed this recipe: a quick, easy, and incredibly flavorful chicken bake that's perfect for busy weeknights. It’s adaptable to whatever ingredients you have on hand, and the cleanup is a breeze, which is a massive plus!
This recipe is all about layers of deliciousness. The tender chicken is simmered in a rich, creamy sauce bursting with the warm flavors of cumin, chili powder, and garlic. The vibrant bell peppers and onions add a welcome sweetness and crunch. And the best part? It’s all nestled between soft tortillas, creating a comforting, satisfying casserole that’s perfect for sharing with the family (or enjoying all to yourself!).
I’ve always loved the versatility of casseroles; they're the ultimate comfort food. And this one is no exception. The sauce is so flavorful that you can easily adjust the spice level to your liking. Love it extra spicy? Add a few more dashes of chili powder! Prefer a milder flavor profile? Reduce the amount or omit it entirely. The beauty of cooking at home is the ability to personalize recipes to your tastes, making every meal a unique culinary experience.
The layering technique is also key to the success of this dish. Each layer is carefully constructed, ensuring that every bite is filled with a perfect balance of flavors and textures. The soft tortillas soak up the delicious sauce, creating a moist and satisfying casserole that's guaranteed to please everyone. I often make a double batch on Sundays and enjoy leftovers throughout the week, making busy weeknights much easier to manage.
Beyond its ease of preparation, this recipe also lends itself well to meal prepping. You can prep the ingredients ahead of time and assemble the casserole in the morning, ensuring a quick and stress-free dinner when you get home. It’s a perfect solution for those evenings when you're short on time but still craving a homemade meal. The leftovers also reheat beautifully, making it a perfect option for packed lunches the following day.
Tips and Variations:
- Protein Swap: Feel free to substitute ground turkey or beef for the chicken. The flavors will adapt beautifully.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for extra heat.
- Cheese Selection: Experiment with different types of cheese. Monterey Jack, cheddar, or a Mexican blend would all work wonderfully.
- Veggie Boost: Add other vegetables, such as chopped zucchini, mushrooms, or corn, to increase the nutritional value and add more flavor and texture.
- Tortilla Options: Use corn tortillas for a healthier, gluten-free option. Store-bought or homemade, both work equally well.
This chicken bake isn't just a delicious and easy weeknight meal; it's also a testament to the power of simple, wholesome ingredients and a little bit of creativity in the kitchen. It's the kind of recipe that becomes a staple in your recipe repertoire, bringing comfort and satisfaction to your family's dinner table again and again. So, grab your ingredients, preheat your oven, and get ready to enjoy a truly unforgettable meal! Happy cooking!
