Tender Chicken Tagine Casserole
A twist on traditional tagine, this casserole combines the tender flavors of roasted chicken with eastern spices, served over a bed of chwinamul. Perfect for a comforting mexican meal.
Ingredients
- ●2 cups cooked chwinamul
- ●1 pound roasted chicken breast
- ●1 pound tender chicken thighs
- ●2 teaspoons middle eastern spice blend
- ●1 medium onion
- ●3 cloves garlic
- ●1 cup chicken broth
- ●1 cup shredded cheese
- ●4-6 tortillas
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Cook the chwinamul according to package instructions.
- 3
Shred the roasted chicken and set aside.
- 4
In a large skillet, heat oil over medium-high heat. Add the tender chicken thighs and cook until browned, about 5 minutes.
- 5
Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
- 6
Stir in the middle eastern spice blend and cook for 1 minute.
- 7
Add the shredded chicken and chicken broth to the skillet. Bring to a simmer and cook until the chicken is heated through.
- 8
In a large baking dish, arrange a layer of tortillas. Top with a layer of the chicken mixture, followed by a layer of chwinamul. Repeat this process two more times, ending with a layer of tortillas on top.
- 9
Sprinkle shredded cheese over the top of the casserole.
- 10
Cover the dish with aluminum foil and bake for 25 minutes.
- 11
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 12
Serve hot and enjoy!