Bush’s Chicken and Beans Nacho Casserole

You may be all “Evo’d” out by now, but I’m still reveling in the excitement and everything we got to experience last week in Park City. If you want, you can read more, here.

We participated in a hands-on workshop, and I wanted to share the recipe with you, because it’s SO EASY and really yummy.

I think it’s great for company and you can make it up ahead of time and put the chicken in the fridge!

It does take about 30 minutes to prep, but again, a very easy meal.

I also thought I’d mention that during one of the workshops with Todd and Diane, we were encouraged to take our cameras off of the “automatic” setting, and move over to “manual.” Scary!

The above picture is automatic and the picture right here is manual. See the difference? My daughter and husband shoot manual, so I need to catch up to them :)

Bush’s Chicken and Beans Nacho Casserole

For Chicken Breasts:
4 each boneless, skinless chicken breast
3 each green Anaheim chiles*
1 each green pasilla chile*
1 ½ cup Mexican cheese blend, shredded

For Bean Salsa:
1 pound tomatillos, husks removed
1 cup white onion, finely sliced
½ cup fresh cilantro
1 teaspoon kosher salt
1 clove garlic, chopped
½ each jalapeño pepper, stem and seeds removed
¼ teaspoon cumin seed or ground
1 teaspoon agave syrup or sugar
2 cans (16 ounces) BUSH’S® Pinto Beans, drained and rinsed
1 can (15 ounces) BUSH’S® Black Beans, drained and rinsed
Salt and pepper
1 tablespoon canola oil
2 cups corn tortilla chips
½ cup Mexican cheese blend, shredded
¼ cup fresh cilantro, chopped

Additional Supplies:
Plastic wrap
Toothpicks or wooden skewers
Aluminum foil
*Substitution: Use 1 cup canned roasted chiles in place of green Anaheim chiles and green pasilla chile.







Directions:
1. For Chicken Breasts: Set plastic wrap on counter, lay chicken breasts flat on one side. Fold plastic over top of chicken breast; chicken should be centered.
2. Using a food mallet or skillet bottom, in a clockwise pattern, firmly pound chicken breast until it begins expanding, reduce pounding force until chicken expands to twice its size and thickness is even. Set aside.
3. Using tongs, blacken Anaheim chiles and pasilla chile over an open flame or on the top rack of an oven broiler for 10 minutes. When broiling, rotate chiles after 5 minutes. Place chiles in small bowl, cover with aluminum foil and let sit for 10 minutes until cool.
4. Once cooled, wipe skin off chiles (do not rinse under water). Chop chiles into ½-inch pieces, place in small bowl. Mix in Mexican cheese blend. Set aside.
5. For Bean Salsa: Rinse tomatillos under warm water to remove sticky film. Place tomatillos in medium pot; cover with cold water.
6. Bring to a boil, and cook until tomatillos turn dark green but have not cracked. Turn off stove, and drain water from pot.
7. Place tomatillos, onion, cilantro, salt, garlic, jalapeño, cumin and agave syrup into blender; puree until smooth.
8. Pour mixture into medium-sized pot and add pinto and black beans. Bring salsa to a boil. Turn off stove, set aside.
9. For Chicken Rolls: Pre-heat oven to 350 degrees F.
10. Lay chicken breasts on a clean surface. With a spoon, distribute chile-cheese filling evenly on center of chicken breast, 1 inch away from sides. Going the long way, roll chicken breast tightly over filling. Secure rolls with toothpicks. Season chicken rolls with salt and pepper, to taste.
11. Pour canola oil in large non-stick skillet over medium-high heat. Using tongs, gently place chicken rolls into skillet; sauté until golden on all sides.
12. Pour bean salsa into 9″x12″ casserole dish. Lay chicken rolls evenly over bean salsa. Place casserole in oven, bake for 15 minutes. Remove casserole from oven. Set oven to broil.
13. Distribute corn tortilla chips over top and around edges of casserole. Sprinkle ½ cup of Mexican cheese blend over chips.
14. Place casserole back in oven and broil for 2 minutes or until cheese is melted and golden brown.
15. Remove casserole from oven. Garnish with cilantro.

I love the pictures where we “cooked it up” with Jeffrey Saad. And that’s my friend, Cheryl (Tidy Mom) cooking the chicken gently sauteing the chicken before it goes in the oven.

And again, when we got to style it and photograph the same recipe with Diane and Todd.

I’m usually working so quickly in the kitchen, either cooking or getting ready to serve my guests, that it’s hard to remember to style the food.

So with my photography, hopefully, love covers a multitude of sins because it will never be perfect.

But I’d say this recipe is PERFECT ENOUGH to serve for company, for sure! (Or to take to a family in need.)

Do you ever worry that your meal isn’t good enough for company?

6 comments on “Bush’s Chicken and Beans Nacho Casserole”

  1. Pingback: Reluctant Entertainer 2011 Round-Up - Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

  2. Oh we had so much fun cooking……..ummmm, ignore my double chin! haha

    Miss you, and I need to make this for my family, it was so good!!

  3. The recipe sounds delish and the pictures makes me wanna prepare it right now! you think this might work with turkey as well? because we don’t eat chicken in our house…Thanks!

  4. You have all the fun. =)
    Just pinned this….looking forward to making it next week….thanks for sharing.

  5. This is such a great recipe to share with friends! And you are right, you can totally make it early in the day for company. Great pics girl!

  6. That was so much fun and a great recipe! I love all your pictures! Memories….

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