Pollo de MayoIn the United States, Cinco de Mayo is often mistakenly associated with Mexican independence. Cinco de Mayo, in Mexico, commemorates their victory against the French in the Battle of Pueblo. Mexico’s independence is celebrated September 16th.
I like “theme parties” and this recipe would be a nice dish to proffer the party host. Except for the green onion, every major component is already pre-cooked. This makes the dish easy to assemble, in advance, then pop it in the oven when needed.
2 c. diced cooked boneless, skinless chicken breast (or 2 x 12.5 oz. cans chicken breast meat)
1 can (about 15 ounces) black beans, rinsed and drained
1 can (15 ounces) no added salt corn, drained
2 cloves garlic, minced
6 green onions, chopped (about ¾ c.)
2 tbsp. chili powder
2 cans (10.5 oz. each) of Cream of Chicken Soup
6 corn tortilla (6 inch) (add more if needed)
1/3 cup shredded reduced fat Cheddar cheese
4 limes, juiced
PREPARATION:Preheat the oven to 350˚F. Stir the chicken, beans, corn, garlic, three-fourths of the green onions, the chili powder, soup and lime juice in a large bowl.
Now, spread about 1/4 of the chicken mixture in the bottom of a 12” cast iron skillet (a casserole dish will work fine). Arrange 3 tortillas on the chicken mixture. Top with half the remaining chicken mixture. Repeat with the remaining tortillas and the remaining chicken mixture. Cover with tin foil.
Bake for 30 minutes or until hot. Uncover the casserole. Sprinkle with the cheese. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the remaining green onions. Enjoy, JW