This is a hearty recipe for a casserole that will feed a crowd, and uses ingredients that almost everyone likes. The key is smoking the chicken. I use a Traeger smoker, which makes it pretty easy, though it could also be cooked on a gas or charcoal grill. In a pinch, you could use store-bought cooked chicken, in which case I would also add smoked paprika if you have it on hand. You can also vary the ingredients, increase the spiciness, use a different meat, or omit meat altogether for a vegetarian version. The Sazon rice and cheese sauce are what really make this dish.
Casserole Ingredients
1. Chicken
6-8 boneless, skinless chicken breasts
1.5 tsp. salt
1 tsp black pepper
1 tsp garlic powder
1 tsp calabrian chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Combine dry ingredients, and generously rub chicken breasts with spice rub. Grill on smoker or grill at 275-300 degrees until cooked through. Let rest on plate, loosely covered with foil, for 20-25 minutes. Dice into 3/4 inch cubes.
2. Rice
3 cups long grain white rice
2 packets Sazon seasoning mix
Cook rice according to package directions, in rice cooker or on stove, adding the Sazon to cooking water before cooking. Let cool.
3. Cheese sauce
3 tblsp butter
1 tblsp olive oil
1/4 cup chopped green onions
1/4 cup leeks
1/4 cup chives
4 tblsp flour
2 cups chicken stock
1 small can chopped green chiles
1.5 cup shredded white cheddar cheese
1/2 cup cream
1/2 package cream cheese
1 small can mild red enchilada sauce
salt and pepper to taste
Saute onions, leeks, and chives in butter and olive oil, seasoning with salt and pepper. Cook until translucent, add flour, and cook to make a roux. Add chicken stock, cook until thickened, and add chiles, cheese, cream, and cream cheese. Cook until thickened, and add enchilada sauce, mixing well, Taste, adjust seasoning, let cool. Add diced chicken, and stir to coat.
4. Layers
1 can black beans, drained and rinsed
1 small can of chopped tomatoes
1 small can black olives, drained and sliced
2-3 cans whole green chiles
24 oz sour cream
1/2 cup shredded cheddar cheese
1 cup Monterey jack cheese
1 cup finely diced sweet peppers (red, yellow, orange, green)
1 cup chopped chives or green onions
1-2 cups crushed tortilla chips
5. Assembly
Spread half of rice evenly in large greased casserole. Spread with half of sour cream, add half of green chiles, and sprinkle evenly with half of Monterey Jack cheese. Pour in half of chicken in cheese sauce. Add tomatoes, olives, peppers, and chives or green onions. Repeat layering. On top layer, add cheddar cheese and crushed tortilla chips.
Bake for 50-60 minutes in 325 degree oven. Serve with shredded lettuce, avocado, fresh cilantro and lime juice.
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