Our weather has been down right odd for the last week or so. Rain, rain, rain. We sit inside, longing for the great outdoors, and from where we sit, it looks like fall. Rain means fall, right? But, then you open the door, and you realize it's hot and muggy outside. It's still in the mid-80s with all that rain.
So, this week seems like the perfect time for a meal that's a blend of summer and fall. We're still enjoying the very, very last remnants of summer tomatoes, but today, they are on a cozy fall casserole. Good stuff.
Chicken tortilla casserole
1 pound chicken, cooked and removed from the bone--on sale--$0.99
2 pounds tomatillos--approx. $1.50
2 jalapenos or serranos--$0.10
2 cloves garlic--$0.10
8 ounces sour cream--$1
18 corn tortillas (half a package), torn into 5-6 pieces each--$0.50
8 ounces shredded cheese (monterey jack, cheddar, whatever)--on sale--$1.33
Place tomatillos, jalapenos,and garlic on a roasting pan. Roast at 400 degrees until soft, and tomatillos develop black spots on them. Place all vegetables and roasting juices in a food processor and process until smooth. Add salt to taste, around 3/4 teaspoon. Mix tomatillo sauce with sour cream until smooth.
Layer torn tortillas, chicken, cheese, and tomatillo sauce in a baking dish, starting with sauce, and ending with cheese. Bake until hot and bubbly, around 30 minutes, at 400 degrees.
Serve with your favorite salsa or pico de gallo.
Total cost for this meal--$5.52 plus salsa
Enjoy your $5 dinner! And, for more inspiration, as always, check out the bargain meal of the week at 5dollardinners.com!