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Chicken, Potato, and Leek Cheddar Casserole, TexMex Style Recipe

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Chicken, Potato, and Leek Cheddar Casserole, TexMex Style
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Ingredients

  • 8 cups diced potatoes such as Russet
  • 1/2 c. fresh parsley, rough chopped
  • 2 lbs. chicken breasts, cut into bite sized pieces
  • 2 c. leeks, halved, thinly sliced and well rinsed
  • 2 c. grated sharp Cheddar cheese or reduced fat
  • 4 cloves garlic, pressed or finely minced
  • 3 sprigs Lime thyme leaves
  • 1 tbsp. hot pepper paste
  • 1 tbsp. chili powder
  • 2 tsp. coriander
  • 2 tsp. cumin
  • 1 tsp. onion powder
  • juice of one lime
  • 2 avocados, cubed, optional
  • 2 medium tomato, optional
  • juice of one lemon, optional
  • 1 bag, tortilla rounds, optional
  • sour cream or ranch for drizzling, optional
  • olive oil for drizzling
  • SPST
  • Par-cook potatoes in salted water and drain, (about 5 minutes after boiling point.)

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