Chook Me!

Seven (long) years ago?

I had a book report in middle school that required bringing in a dish from the country the book was based in. I had to make a mexican dish...well I got my neighbor to help me (she moved away a while ago) and now me and my mum can't remember the recipe! I've looked everywhere but I don't know what it was called, and I think we altered it a little bit so that I would eat it (picky eater lol). Anyway, in it was shredded chicken, sour cream, corn, (I think maybe some milk or cream, and some mexican cheese). It wasn't tortillas or enchiladas or anything like that, I think it was more like a casserole. If anyone has ANY idea what I'm talking about, please please PLEASE let me know lol I've been dying to make it again because it was so good the first time.

Public Comments

1. Maybe Enchilada Casserole?! I gave 3 of your ingredients to allrecipe, and these are the recipes that it gave me.. take a look and see which one looks more familiar to you... after all you know it best http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=sour+cream&Wanted2=corn&Wanted3=chicken (you can just edit those ingredients, and put whatever you want) ///\\\
2. 1 pound shredded chicken 1 Envelope taco seasoning mix — like French’s 1 can Tomato sauce 1 can drained corn 1 cup Grated cheese1 16 oz of sour cream 12 ounces Bag baked tortilla chips Saute meat in skillet. Add taco seasoning mix, tomato sauce, corn, add sour cream Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla chips, mix, being careful not to break chips. Pour into a 2 inch deep by 8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes. Top with cheese, bake a little longer if desired.
3. i think your talking about an Enchilada Casserole. 1 pound lean ground beef 1 cup (1 small) chopped onion 2 cloves garlic, minced 2 (10-ounce) cans ORTEGA® Enchilada Sauce 1 (2 1/2-ounce) can sliced ripe olives, divided use 10 (6-inch) corn tortillas, cut in half, divided use 2 cups (8 ounces) shredded cheddar cheese, divided use Preheat oven to 375°F (190°C). Grease bottom of 9-inch-square baking dish. Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink. Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions
4. Mexican Torta Serves 6 1/2 pound shredded cooked chicken 1 tablespoon olive oil 1 envelope taco seasoning 2 medium onions, chopped 2 cloves garlic, pressed 1 (4 oz.) can chopped green chilis, drained 16 corn tortillas, cut into wedges 2 cups shredded reduced-fat Monterey Jack cheese 1 (16 oz.) can refried beans (use fat-free) 1 (7 oz.) jar roasted red bell peppers, drained salsa low-fat sour cream In a skillet, heat olive oil over medium high heat and cook onions till translucent. Add garlic and cook another minute. Then add chicken, and heat through. Add the taco seasoning package according to package directions mixing well and allowing to simmer for a couple of minutes until slightly thickened. Stir in the chilies and set aside. Heat oven to 400 degrees. Lightly grease a 10" pie plate. Place one fourth of the tortilla pieces on the bottom of the pie plate (till covered). Spread with half of the chicken mixture; sprinkle with 1 cup of the cheese. Place another one fourth of the tortillas on cheese; spread with beans. Place yet another one fourth of the tortillas on beans; top with roasted peppers. And finally, place the remaining tortillas on the roasted peppers and spread with remaining chicken mixture. Top with remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until cheese is melted and center is hot. Let sit 10 minutes before cutting into your masterpiece. Can be served with salsa and sour cream, if desired. Mexican lasagna was the first thing I thought of Mexican Lasagna Nonstick cooking spray 1lb shredded chicken 1 (12 oz) jar chunky salsa, divided. 6 (10”) corn (or flour) tortillas 1 (16oz) can refried beans (fat free preferred), divided 1 C reduced-fat sour cream, divided 2 C (8oz) shredded Mexican style four cheese blend, divided Chopped fresh tomato opt. For garnish Chopped green onions, chopped, opt. For garnish. Preheat oven to 400 F. Mist a large skillet with cooking spray; place over medium-high heat. Crumble in the meat. Heat through. Stir in ½ C salsa. Set aside. Spread remaining salsa in bottom of a 10” glass pie pan. Top the salsa with 3 tortillas. Spread half the beans over the tortillas, then half of meat mixture, then sour cream, 1 C cheese. Repeat the layers, using the remaining ingredients, saving ¼ C of the cheese. Cover pie pan loosely with aluminum foil. Bake until lasagna is hot throughout & cheese has melted 20-25 minutes. Let it rest on a cooling rack for 5 minutes, then cut into wedges or spoon servings onto plates. Garnish with the remaining ¼ C cheese, tomato & green onions. May change the recipe by adding a few more layers, & increasing the cooking time. May also garnish with fresh lime wedges & cilantro, &/or olives. May use any shredded cheese for a different flavor.