Description
A tortilla casserole recipe was probably not on your list of guesses for the next Afghan Cooks video. But we have a fun new series.
My friend bought me this antique set of recipe cards. We decided to randomly pick one card at a time and make the recipe. The series is called “recipe roulette.”
For those who grew up in the 80s, this recipe will really resonate with you. I also had my husband and my brother in the background, which made the recipe video quite fun.
I modified the recipe a bit to make it more “fresh” and utilize some of the ingredients I had.
Ingredients
Cooking Oil
8 Ounces Fresh Sliced Mushrooms
3 tablespoons flour
Onion juice (from one whole grated onion)
2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon MSG (don’t complain)
1 Cup Heavy Cream
1/2 Cup Half n Half
1 Tablespoon Butter
1 1/2 teaspoon salt
1 1/2 teaspoon fresh cracked pepper
2–3 cups shredded chicken (breast and or thigh)
Corn Tortillas
1 jar of salsa
1/2 Cup Milk
Bag of Shredded Cheddar Cheese
Instructions
Tortilla Casserole Steps
1. Add oil to the saute pan.
2. To the hot oil, add your sliced mushrooms. Sauté them.
3. Then, add your flour. You are going to make a simple little roux. This will replace the condensed mushroom soup.
4. Next, add your onion juice. Stir. Add your garlic powder, parsley, and MSG.
5. Next, add your heavy cream, half and half, butter, salt, and pepper. Let your roux get nice and thick. (watch the screen) It’ll thicken, but won’t be as clumpy as mushroom soup concentrate.
6. After the soup roux thickens, add your 1 whole grated onion. Add your salsa and 1/2 Cup milk. Stir it all together.
7. Layer the things: soup, tortillas, cheese, chilis, then chicken. Then do it again.
8. Place in the oven at 400 and cook for 30 minutes.
