This recipe is packed with Tex Mex flavor and not a Taco Seasoning Packet in sight. The secret is in the four-ingredient sauce: tomatoes, garlic, jalapeño, and sliced onion.
Here’s the recipe in a sentence: Broil tomatoes, onions, garlic, and a jalepeno together for a sauce, then layer some chicken and black beans with brand-new or stale tortilla chips, sprinkle with cheese and bake. How is easy is that??
Adapted from my favorite cookbook – Williams Sonoma One Pot a Day – cheaper on Amazon than Williams-Sonoma (?) which has simple weekday recipes, one for each day, using one pot and seasonal ingredients. Brilliant, right?
I used last night’s grilled chicken (with a random lemon marinade), so rotisserie or any leftover chicken would be just fine.
You could really use this sauce in a million different recipes. I used one large jalapeño and it was not too spicy. I’d probably add fresh jalapeños on top next time!
The whole thing came together in less than an hour – but the prep was only about 10 minutes!!
It is the best Mexican dish I’ve ever attempted – and it heats up perfectly the next day. You could make this ahead for a party, pop in the oven at 350 for 20 minutes before your guests arrive, and serve up an excellent dinner with no stress.
- 4 tomatoes
- 1 onion, sliced
- 1 large or 2 small jalapeños (keep them whole!)
- 6 cloves peeled garlic
- 1/4 cup fresh cilantro
- handful or two of tortilla chips
- 2 cups cooked chicken
- 1 cup black beans
- 2 cups (or lots of) shredded mexican cheese
- Sour cream, avacodos, lime, whatever you want to throw on top!
What to do:
1. Broil the tomatoes, garlic, onion, and jalepeno for 15 – 20 minutes until browned and roasted.
2. Blend them into a purée. (Adjust oven to 350)
3. Layer the half of the purée on the bottom of a casserole dish, add the chips, then the chicken, sprinkle in the black beans, pour the rest of the purée on top and then cover in cheese.
4. Bake at 350 for 25 minutes