Mexican Veggie Tamale Casserole

Im making these for my vegetarian tonight. You could also add shredded chicken (which I make in the crockpot, recipe at the end).

ingredients:

1 package small corn tortillas (about 12 in a package)
2 pouches Frontera tomatillo taco sauce (or use your fav)
1 onion, diced
3 cloves garlic, minced
2 tbs coconut oil (or vegetable oil)
1 can fire roasted tomatoes, drained
3 cups shredded monterey jack cheese, or half moneterey jack half with jalapenos)
1 cup salsa (I like 1 packet boil in Green Mountain Gringo)
1 packet/bag brown rice (remove from packet)
1 small can green chilis
1 can black beans, rinsed and drained
1 tsp garlic powder
1 tsp chili powder
1-2 tsp cumin (I actually used 1 Tbs because we love it)

Heat coconut oil in skillet until hot and add garlic and onions. Stir for 3-4 min until soft. Set aside. In a large casserole dish, pour in 1 packet of taco sauce. Lay as many tortillas to cover the bottom. Combine beans, tomatoes, rice and onions/garlic, chilis,  and seasonings. Add salt and pepper to taste. Layer on 1/3 of the filling. Add 1/3 of the cheese. Continue for 2 more layers. Top with remaining salsa and cheese. Bake in preheated 400 degree oven for 25-30 min until cheese is melted and bubbling.

To add chicken, I like to make it in the crockpot=or you can use shredded rotisserie chicken.
2 chicken breasts
2 tsp cumin
1 cup chopped onions
2 cloves garlic, minced
salt and pepper
1 tsp chili seasoning, I like chipotle chili
12/ cup taco sauce or cnchilada sauce
1 small can green chilis
combine and cook on high for 3 hrs, then shred.

Chicken Poblano Popper Casserole

When our garden hits mid-stride in AUgust I am always left with an abundance of poblano peppers and wonder what to do with them. Here's one idea.

Ingredients:

1 whole Rotisserie chicken, meat pulled off and shredded
1 bag tortilla chips, crushed
1/2 block cream cheese, cut up
11/2 cups salsa
1 8 oz package Mexican Blend shredded cheese
6 poblano peppers, roasted and chopped See note below
1 jalapeno pepper, roasted (if desired)

1 tsp peanut or vegetable oil

Spread bottom of large casserole dish with the oil. Layer in 1/2 crushed chips, 1/2 salsa, 1/2 chicken, 1/2 cheese. Next layer in chips, peppers, cream cheese pieces, chicken, salsa, shredded cheese and bake in preheated oven for 30-35 min
until hot and bubbly.

Fresh Vegetable Gratin

This is so fresh tasting and it's not even summer yet. All the better it will be with fresh veggies from our garden. And there were no leftovers.

1 zucchini, sliced
1 cup fresh spinach
1 cup cherry tomatoes, halved
2 tbsp xtra virgin olive oil
5 basil leaves, chopped
2 garlic cloves, sliced thin
1/4 tsp sea salt
1/4 tsp red pepper flakes (I used 1/2 tsp)
1/4 cracked black pepper
1/4 cup pine nuts
2 slices whole grain bread, toasted

1 tsp olive oil
Combine veggies, basil, garlic and 2tbsp olive oil and toss to coat. Fill casserole or gratin baking dish.

Pulse toast in a food processor and stream in the tsp of olive oil. Top vegetables with the bread crumbs and pine nuts. Bake in a preheated 375 degree oven for about 35-40 min.