Mexican casserole

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 20
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 300
    g
    chicken breast fillets, cut into strips
  • 1
    green pepper, chopped
  • 5
    ml
    dried oregano
  • 2
    ml
    dried chillies
  • 2
    ml
    salt
  • 440
    g
    canned kidney beans, drained
  • 1
    large avocado, peeled and diced
  • 45
    ml
    chopped fresh coriander
  • 20
    ml
    lemon juice
  • 45
    ml
    butter
  • 45
    ml
    flour
  • 375
    ml
    milk
  • 250
    ml
    grated Cheddar cheese
  • 2
    ml
    dried oregano
  • 150
    g
    corn chips
  • 125
    ml
    grated Cheddar cheese
  • paprika
 

Method

 
Heat the oil in a large pan.
Add the onion and garlic and sauté until soft.
Add the chicken and green pepper and stir-fry until the chicken is done.
Remove the pan from the heat and stir in the seasonings, kidney beans, avocado, coriander and lemon juice.
Set aside.
Melt the butter and add the flour, stirring to form a smooth paste.
Heat until the mixture starts bubbling.
Cook for a few seconds, then gradually add the milk, stirring continuously.
Bring to the boil and simmer for a minute or two until done.
Remove from the heat and stir in the 250 ml cheese and oregano.
Preheat the oven to 220 °C.
Arrange half the corn chips in the bottom of an ovenproof dish, spoon the chicken mixture on top and cover with the remaining corn chips.
Pour the cheese sauce over and sprinkle the 125 ml grated cheese and paprika on top.
Bake for 15 to 20 minutes or until golden brown on top.
 

Read more on: pulses  |  bake  |  sauté
 

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