Add to favorites

Plan Z Phase: This is a Z3 (ZReboot) and Zola to GO! recipe. This casserole tastes just like a zippy chicken enchilada without the major carbohydrate intake. You can make it milder using poblano peppers or slightly spicier using cubanelle peppers.

Servings: Serves 4-6

Ingredients: 

• 3 Tbl of butter, divided
• 2 boneless chicken breast pieces sliced thinly across the grain and then cut into bite-sized pieces
• Smoked paprika and cumin (you’ll do a light dusting of each)
• 2 fresh poblano peppers or 2 large, fresh cubanelle peppers. Cut open the peppers. Remove seeds and the veining. Then cut crosswise into narrow stripes.You’ll have about 2 cups of pepper pieces.
• 1 large jalapeno pepper. Cut open to take out veins and seeds. Then cut into a fine dice.
• 2 tsp of garlic (a jar of garlic will work)
• juice of one half of a lemon
• 1-1/2 cups of sour cream
• 2 Tbl of minced, fresh cilantro
• 8-ounce package of sliced mushrooms
• 2, 6″ corn tortillas
• 1 cup of shredded mozzarella cheese
• 1 cup of shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees.

In a medium saute pan, melt one tablespoon of the butter. Put in mushrooms and cook them on medium until brown on the edges. Stir often. In another saute pan, melt the rest of the butter and put in the chicken, garlic, lemon juice and the peppers. Cook on medium high, tossing often so they cook evenly. Cook the chicken all the way through. When it’s just about done, do a light dusting of the cumin and paprika to give it a smokier flavor.

Take out a 9″ x 9″ oven-proof casserole dish. Add the chicken mixture and the mushrooms. Top with the sour cream and cilantro. Stir it all together so it’s nice and gooey. Top the creamy mixture with one cup of shredded mozzarella. Spread it across the entire top.

Then take one 6″ corn tortilla and set it on top off to one corner. It will cover much of the casserole, but not quite all of it. Cut the other tortilla so it fills in the open spots. The pieces might overlap a bit. That’s okay. Press down just a bit if necessary and then put one cup of cheddar across the entire top.

Carefully put it in your oven and bake 25 minutes. Let cool about 10 minutes before cutting. This way you won’t burn your mouth and the casserole will also firm up a bit so it’s easier to cut.

Store leftovers in the refrigerator. They cut like blocks the next day and you can microwave or heat in an oven. This will travel well in a plastic lunch container.

Enjoy!

Cheers,