I achieved an outstanding new personal fitness goal last week.
I biked 108 miles in 7 days.
Hey, don’t look at me like that…..I’m not crazy…..no matter how many times everyone tells me that I am….it’s good to set a goal, push yourself a little harder and go a little further each time.
Okay, okay…..the truth is, wait until you see the dessert I made last night…that was the proverbial carrot on the stick during the entire ride 🙂
Chicken Tortilla Casserole – adapted from the foodie and the family
This was a terrific change from the usual “enchilada” style casserole I make – the sour cream/salsa sauce was light and all the flavors melded together nicely. And like most casseroles, infinitely adaptable to whatever ingredients/additions are on hand.
16 corn tortillas
3 cups chopped chicken
1 tbs olive oil
1 cup chopped onion
1 cup chopped red pepper
19 oz pinto beans (I used cannellini)
14 oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in a medium sauté pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in beans and corn.
In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.