This is our second place winner. This
is a good one, enjoy.
4 boneless, skinless chicken breasts
1/2 # shrimp cleaned
3 T canola oil
2 red onions, diced
2 poblano peppers, roasted peeled seeded and dice
10 mushrooms sliced
2 cans ROTEL tomatoes, drained
4 tbsp chopped cilantro
1 can reduced calorie, cream of mushroom soup
1/2 pt nonfat sour cream
1 tsp paprika, salt & pepper to taste
1 12 oz bag tortilla chips, crushed
1 # ricotta cheese
8 oz grated Monterey jack cheese
Sear chicken breasts in large skillet in 1 1/2 tbsp canola oil until
medium rare. Remove from pan and julienne cut chicken. Add remaining
1 1/2 tbsp oil to skillet and add onions and Poblanos and cook for 5
minutes. Add mushrooms, ROTEL, cilantro, soup and sour cream,. Simmer
for 5 minutes adding paprika and salt & pepper to taste. Line bottom
of 9x13" casserole dish with crushed tortilla chips, sprinkle half of
ricotta cheese over top, then sprinkle with half of Monterrey jack,
chicken and ROTEL mixture. Repeat layers, placing shrimp on top. Add
another layer of Monterrey jack. Cook at 350 for 20 minutes.
We made this with both canned and fresh shrimp and it was delicious
either way. We also noticed that Rotel has come up with a mild version.
My younger children won't eat Rotel so this is quite helpful.