Every now and again, Ann gets the inspiration to cook dinner. I won't lie: I love being a spectator and not having to worry about what's for dinner. We made a batch of chicken tinga a few weeks ago to put in the freezer for a rainy day. Ann had been thinking to make a casserole of the tinga with corn tortillas and cheddar cheese and she finally got around to doing it.
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| Baked Tinga de Pollo Casserole with Slaw |
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Crazy Chef Annie
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Layering the Casserole
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Just out of the Oven
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With the tinga from the freezer, this dish went together in seconds: a layer of tortillas, a layer of tinga, a layer of tortillas, and a final layer of cheese. She put it in a moderate (350F) oven until it was good and browned, perhaps 25 to 30 minutes. After it cooled, she cut it in quarters and we chowed down. What is not to love about crunchy baked tortillas?
I plated the casserole with a bit of extra tinga sauce on top and some
cole slaw on the side.
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