Chapter Fourteen of Sierra’s Story and a Mexican Chicken Remake
I had the folks up for lunch today, also known as Papa and The Queen of Us All. I wanted to see them before the beloved farmer and I pushed off in the morning for a little anniversary get-a-way. This sweet hunk of hard-working man has been my life-long love for 40 years come August 1st, and I still can’t get enough time with him. Thank you, Jesus! You should not read those words and get the idea that life here is or has ever been perfect. We’ve made plenty of mistakes and we’ve seen our share of challenging times. I can, however, attest to the truth that God made man and woman and He blesses the home that submits to Him in all the ups and downs of it. Phil and I hope to keep falling forward together for a long time to come.
But, about that lunch. I served them my Mexican Chicken Remake along with fresh butter peas, garden salad, and hot toasty bread. It was super yummy, and it reminded me that I had said I’d share that chicken recipe. First the ingredients, and then I’ll walk you through it.
(If you’re reading these words on a podcast platform, you’ll want to go to ShellieT.com to see the pics.)
Mexican Chicken Remake
Ingredients:
2-3 cups of cooked and shredded chicken (Mine came from a rotisserie bird at the big box store!)
3-4 bell peppers, sliced in bite-sized pieces
1 onion, chopped
2 pats butter
2 tablespoons olive oil
1 tablespoon crushed garlic
6-8 flour tortillas (I use Tortilla Land. It’s worth it!)
1 can cream of chicken
1 can cream of celery
2 cups whole kernel corn
1 small can chopped black olives
8 ounces grated cheese
*2 cups crushed Nacho Cheese Doritos for topping (this is optional, but I just have to cause them ’cause “mama did”!)
Let’s get going. It all starts with these beauties. We’ll begin by sautéing them along with the chopped onion in a heavy cast iron skillet with a couple pats of butter and olive oil. (Remember, that oil keeps the butter from burning.)
Once this skillet of veggies is cooked down, (close to charred in my book to get that delicious caramelized flavor), we’ll simply add the shredded chicken, crushed garlic, soups, corn, and black olives. Let this cook on low for now. It will look something like this goodness:
Meanwhile, we’ll grease a large casserole dish. Then we’ll cook our tortillas. You can use a ready-made version if you prefer but I think these deliver so much more flavor. They’re worth it in my book. Just cook them on your griddle, about thirty seconds on each side. I told you 6-8 in the ingredient list because this isn’t rocket science. Make use of what you have. Once they’re cooked, tear them into bite-size pieces and you’ll be ready to layer your dish. (Mama used Doritos all through this dish when I was growing up, and it was delicious, too. I just prefer using the tortillas.)
Place a layer of the torn tortillas in your dish and spoon a generous portion of the shredded chicken mixture over them. Repeat until you run out of goods! LOL. Top with crushed Doritos (Well, I had to get them in here to pay homage to the Queen!) and your shredded cheese. Bake at 350 until the entire dish is hot and bubbly and the people at your table are banging their plates, whichever comes first!
Note: If you’re going to put this on your website, you should probably take a picture before everyone dives in. Yikes, I forgot!
Enjoy!
Now, about today’s podcast. In this week’s episode of Sierra’s Story, Sonny is refusing to visit Sierra in the hospital or give her opportunity to explain. Sierra can see what really matters clearer than she ever has in her life, but her physical eyes are still sightless. Upon the advice of her doctor, Sierra is headed to Colorado where her case can be evaluated by an expert. This is not how Sierra dreamed of going to Colorado, but it fits right into the nightmare her life has become. The post Chapter Fourteen of Sierra’s Story and a Mexican Chicken Remake first appeared on Shellie Rushing Tomlinson.
