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Monday, December 26 2016

Beat the chaos of the holidays with a delicious, hearty casserole recipe (or two). Casseroles are easy to make ahead, and you can save the leftovers for dinner the next day. We've picked our favorite cozy casseroles so there's something for everyone, including cheesy pasta bakes, classic tuna casserole, and green bean creations.

Ingredients

1 - 15 ounce can pumpkin
2 - teaspoons ground cumin
4 - cloves garlic, minced
1 1/2 - teaspoons salt
1 - 11 ounce can tomatillos, rinsed, drained, and choppped
1 - cup chopped onion (1 large)
1/2 - cup chicken broth
1/4 - cup fresh cilantro leaves
1 - tablespoon chopped fresh jalapeno chile pepper*
4 - cups shredded cooked chicken
Nonstick cooking spray
12 - 6-inch corn tortillas
2 - cups shredded Monterey Jack cheese (8 ounces)
1/2 - cup roasted, salted pumpkin seeds (pepitas)
Sour cream (optional)
Bottled salsa (optional)


Directions
Preheat oven to 400 degrees F. In a medium bowl combine pumpkin, 1 teaspoon of the cumin, half of the garlic, and 1/2 teaspoon of the salt; set aside.


For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, the remaining garlic, and the remaining 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.


Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining cheese.

Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.
From the Test Kitchen
*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Pumpkin Tortilla Casserole with Chicken)
Per serving: 444 kcal cal., 23 g fat (8 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 88 mg chol., 737 mg sodium, 27 g carb., 6 g fiber, 4 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:09 am   |  Permalink   |  0 Comments  |  Email
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