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Mexican Chicken, Potato and Kale Bake

Ingredients

  • 1/2 cup (125 mL) canola oil, divided
  • 1 pound (450 g) Maple Leaf Prime chicken breasts, sliced lengthwise
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 - 1/2 tsp (7 mL) ground cumin
  • 1/2 tsp (3 mL) ground coriander
  • 2 pieces canned Casa Fiesta Chipotle Peppers, finely chopped
  • 2 tbsp (30 mL) tomato paste
  • 1 can (796 mL) Western Family Crushed Tomatoes
  • 1 tsp (5 mL) kosher salt
  • 3 large russet potatoes, peeled and thinly sliced
  • 2 142 gram packages Western Family Organics baby kale salad
  • 1 cup (250 mL) chicken broth
  • 1 can (398 mL) Western Family Re-fried Beans
  • 1 cup (250 mL) Asiago cheese, shredded
  • 1 cup (250 mL) Mozzarella cheese, shredded
  • 1/2 cup (125 mL) sour cream
  • 1 avacado, sliced
  • 1/2 bunch of fresh cilantro, chopped

Directions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, over med/high heat, add ¼ cup of canola oil. Season chicken with salt and pepper. Cook the sliced chicken in batches and set aside.

3. Heat a large saucepot over medium heat and add remaining canola oil. Add the onions and garlic and cook for 5 minutes. Add cumin, coriander and chipotle peppers and cook for 30 seconds. Then, add tomato paste, crushed tomatoes and salt. Bring the sauce to a boil and simmer for 15 minutes.

4. While the sauce is simmering steam the potatoes and kale. To do this, add chicken broth to a large pot over medium heat. Then add potatoes and cover with a lid. Cook for about 7 minutes until almost cooked through. Season with salt to taste and remove from the pot. Add kale to the pot. Cover and cook until wilted, about 7 minutes.

5. To assemble, spread a thin layer of tomato sauce to cover the bottom of an 11×8 inch casserole dish. Place half of the potatoes down, then half of the refried beans, half of cooked chicken and cover with half of the wilted kale. Top with half of the remaining tomato sauce and half of the Mozzarella and Asiago cheese. Repeat with remaining potatoes, refried beans, chicken, kale, tomato sauce, Mozzarella and Asiago cheese. Cover tightly with foil.

6. Bake until bubbly and heated through, about 40 minutes. Remove the foil and bake for another 15 minutes, until the top layer of cheese is lightly browned.

7. Serve garnished with sour cream, avocado and cilantro.
Tip: To save time, make the casserole the night before and pop it into the oven for dinner the next day. The casserole also freezes well and can be reheated once thawed.

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Related Recipes

Mexican Chicken, Potato and Kale Bake

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Ingredients

  • 1/2 cup (125 mL) canola oil, divided
  • 1 pound (450 g) Maple Leaf Prime chicken breasts, sliced lengthwise
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 - 1/2 tsp (7 mL) ground cumin
  • 1/2 tsp (3 mL) ground coriander
  • 2 pieces canned Casa Fiesta Chipotle Peppers, finely chopped
  • 2 tbsp (30 mL) tomato paste
  • 1 can (796 mL) Western Family Crushed Tomatoes
  • 1 tsp (5 mL) kosher salt
  • 3 large russet potatoes, peeled and thinly sliced
  • 2 142 gram packages Western Family Organics baby kale salad
  • 1 cup (250 mL) chicken broth
  • 1 can (398 mL) Western Family Re-fried Beans
  • 1 cup (250 mL) Asiago cheese, shredded
  • 1 cup (250 mL) Mozzarella cheese, shredded
  • 1/2 cup (125 mL) sour cream
  • 1 avacado, sliced
  • 1/2 bunch of fresh cilantro, chopped

Directions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, over med/high heat, add ¼ cup of canola oil. Season chicken with salt and pepper. Cook the sliced chicken in batches and set aside.

3. Heat a large saucepot over medium heat and add remaining canola oil. Add the onions and garlic and cook for 5 minutes. Add cumin, coriander and chipotle peppers and cook for 30 seconds. Then, add tomato paste, crushed tomatoes and salt. Bring the sauce to a boil and simmer for 15 minutes.

4. While the sauce is simmering steam the potatoes and kale. To do this, add chicken broth to a large pot over medium heat. Then add potatoes and cover with a lid. Cook for about 7 minutes until almost cooked through. Season with salt to taste and remove from the pot. Add kale to the pot. Cover and cook until wilted, about 7 minutes.

5. To assemble, spread a thin layer of tomato sauce to cover the bottom of an 11×8 inch casserole dish. Place half of the potatoes down, then half of the refried beans, half of cooked chicken and cover with half of the wilted kale. Top with half of the remaining tomato sauce and half of the Mozzarella and Asiago cheese. Repeat with remaining potatoes, refried beans, chicken, kale, tomato sauce, Mozzarella and Asiago cheese. Cover tightly with foil.

6. Bake until bubbly and heated through, about 40 minutes. Remove the foil and bake for another 15 minutes, until the top layer of cheese is lightly browned.

7. Serve garnished with sour cream, avocado and cilantro.
Tip: To save time, make the casserole the night before and pop it into the oven for dinner the next day. The casserole also freezes well and can be reheated once thawed.