Tex-Mex Casserole & Matthew McConaughey

Ingredients

• 2 tablespoons Olive Oil (for sautéing vegetables)
• 1 large Onion (peeled and diced)
• 1 large Bell Pepper (red or green, diced)
• 2 stalks Celery Stalks (chopped)
• 2 cloves Garlic (minced)
• 8 ounces Mushrooms (sliced; button or cremini)
• 1 cup White Wine (dry, such as Sauvignon Blanc)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Chili Powder (mild Tex‑Mex blend)
• 1 can Rotel Diced Tomatoes with Green Chilies (10‑oz can, undrained)
• 1 can Green Chilies (4‑oz can, drained)
• 1 pound Chicken Breast (cut into bite‑size pieces)
• 1 pound Chicken Thighs (skinless, boneless, cut into bite‑size pieces)
• 2 cups Whole Milk (full‑fat for richness)
• 8 large Flour Tortillas (6‑inch diameter, cut into quarters)
• 2 cups Monterey Jack Cheese (shredded)
• 2 cups Cheddar Cheese (shredded, sharp preferred)

Instructions

1. Prep Vegetables

   Dice the onion, bell pepper, and celery; mince the garlic; slice the mushrooms.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery; sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic and Mushrooms

   Stir in minced garlic and sliced mushrooms; cook for another 3 minutes until mushrooms release moisture.

   Time: PT3M

   Temperature: Medium heat

4. Deglaze with White Wine

   Pour in 1 cup of dry white wine, scraping the browned bits from the pan. Let it reduce by half, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

5. Season the Base

   Add salt, black pepper, chili powder, Rotel tomatoes (with juice), and drained green chilies. Stir to combine.

   Time: PT2M

6. Add Chicken

   Add the bite‑size pieces of chicken breast and thigh to the skillet. Cook, stirring occasionally, until the chicken is lightly browned but not fully cooked, about 6 minutes.

   Time: PT6M

   Temperature: Medium heat

7. Incorporate Milk

   Pour in 2 cups of whole milk, stirring gently. Reduce heat to low and let the mixture simmer for 6 minutes, allowing it to thicken slightly.

   Time: PT6M

   Temperature: Low heat

8. Prepare Tortilla Layers

   Cut each flour tortilla into quarters. Set aside on a clean surface.

   Time: PT3M

9. Assemble the Casserole

   Spread a thin layer of the sauce on the bottom of the 9x13‑inch casserole dish. Layer half of the tortilla quarters, then half of the sauce, half of the shredded Monterey Jack and cheddar cheeses. Repeat the layers, ending with a final cheese topping.

   Time: PT10M

10. Bake

    Place the assembled casserole in a pre‑heated oven and bake uncovered at 350°F for 45 minutes, or until the cheese is bubbling and lightly browned.

    Time: PT45M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven and let the casserole rest for 10 minutes before cutting. Serve with warm pinto beans and roasted root vegetables if desired.

    Time: PT10M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g