Texan Casserole

This is an update of one of the first recipes I posted on this here blog. I'm bummed to say, our life is so hectic right now, I've been slacking on new recipes!

I am also taking in lots of new custom sweet treat orders, which has been great but keeping me busy as well. For St. Patrick's Day I've offered an Irish Car Bomb Cake that has been pretty popular. I'm actually shipping one out of state and a nervous WRECK about how that will go! Anyone with tips on shipping a cake, let me know!

Ingredients(Chicken Version)
1 large onion, finely chopped
1 bunch of green onions, chopped
2 celery ribs, finely chopped (optional)
1 medium green peppers, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon vegetable oil
1 garlic clove, minced
1 (4oz) can chopped green chilies
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces)  cream of celery soup, undiluted
1 can (10-3/4 ounces) cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 (14 ounce) can of corn
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
(*you can substitute flour tortillas here if you prefer.)
2 cups (8 ounces) shredded cheese, divided


Directions
1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes, chili powder and corn.

2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers, ending with cheese. Sprinkle green onions on top.

3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.



Ingredients(Veggie Version)
1 large onion, finely chopped
1 bunch of green onions, chopped
2 celery ribs, finely chopped
1 medium green peppers, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon vegetable oil
1 garlic clove, minced
2 can black beans, rinsed and drained
1 (4oz) can chopped green chilies
1 can (10-3/4 ounces)  cream of celery soup, undiluted
1 can creamed corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 (14 ounce) can of corn
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
(*you can substitute flour tortillas here if you prefer.)
2 cups (8 ounces) shredded cheese, divided

Directions

1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the beans, soups,  creamed corn, tomatoes, chili powder and whole corn.

2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the bean mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.







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