November 12, 2015


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Serves 6.

8 corn tortillas, quartered
3 cups cubed cooked chicken (leftover or from a rotisserie chicken)
1-16 oz. can black beans, rinsed and drained
24 oz. jarred salsa, mild or medium, chunky but with lots of liquid
1 1/2 cups Mexican Crema Agria or crème fraiche, divided use
2 poblano chilies, roasted, peeled and cut into short strips
1-8 oz. can sliced ripe black olives, drained
1 1/2 cups grated Jack cheese
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro for garnish

1. Preheat oven to 350 degrees. Arrange half the tortillas in the bottom of a greased 9 x 13 inch casserole. In a large bowl combine the chicken, black beans and salsa. Layer half on top of the tortillas. Drop 1/2 cup Crema on top and then sprinkle with half the chilies, half the olives and half the cheeses. Repeat to make a second layer.

2. Cover casserole with foil and bake for 25 minutes. Uncover and bake for 10 minutes longer or until bubbly and cheese is melted on top. Serve, drizzled with remaining 1/2 cup Crema and sprinkled with cilantro.

Make ahead: Cover casserole and refrigerate up to 24 hours. Bake covered casserole for 40 minutes before uncovering and baking another 10 to 15 minutes.


  1. Replies
    1. I just found this blog and have high hopes for it to continue. Keep up the great work, its hard to find good ones. I have added to my favorites. Thank You. pnr status

  2. i bought this expensive non-stick tefal grill pan BUT i can't seem to get the perfect grill marks as i used to with my cheaper cast iron pan! the non-stick is so much easier to clean although i might as well be grilling the chicken in a skillet! 🙁 is there anything i can do to make this one work as good?

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  6. Thank you for sharing. I would love to eliminate grains as well. Did you take out potatoes as well? Ok, what do you eat the squash with or drizzle on top? Loving it.

  7. I have cooked this 1-2 times per week since I learnt this recipe. Very tasty and well worth the time and effort. I didn’t have a sieve handy when I first made this dish and I can say first hand how crucial that step is. I had no idea how big of a difference that was going to make until I experienced both outcomes.
    King oyster mushrooms are a good substitute if you cant get fresh shitake. I also I like to throw some bok choi in at the last minute to add some green to the meal. This dish reminds me and my lady of our favourite vegan ramen place in japan. Thank you so much for writing this, its a house favourite over here .
    Joseph Donahue