Mexican casserole

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6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (20)

30.00 ml oil
1.00 onion — chopped
2.00 garlic — cloves, crushed
300.00 g chicken breast fillets — cut into strips
1.00 green pepper — chopped
5.00 ml dried oregano
2.00 ml dried chillies
2.00 ml salt
440.00 g kidney beans — tinned, drained
1.00 avocado — large, cubed
45.00 ml fresh coriander — chopped
20.00 ml lemon juice
45.00 ml butter
45.00 ml flour
375.00 ml milk
250.00 ml cheddar cheese — grated
2.00 ml dried oregano
150.00 g corn chips
125.00 ml cheddar cheese — grated
0.00 paprika
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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 &degC.
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.



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