Emeril's Mexican Casserole (cs3)

Ingredients

2 tbsp olive oil

1 lb. ground chicken

1 1/2 tbsps cumin

1 tbsp chili powder

1 med onion, chopped

2 garlic cloves, chopped

3 med tomatoes, diced

1/2 cup ketchup

1/2 cup water

8 six-inch flour tortillas

1 lb. American cheese, shredded

1/2 cup potato chips, crushed

2 7.5-ounce packages of canned buttermilk biscuit dough

drizzle of olive oil

chili powder for garnish

cumin for garnish

1/2 cup Parmesan cheese

Cooking Directions

Heat olive oil in a large skillet over high heat.

Add ground chicken and brown thoroughly, 5-7 minutes.

Add onion, garlic, cumin, chili powder and tomatoes and saute until softened.

Add ketchup and water and simmer for about 6 minutes, until chicken is cooked through and the liquid has reduced by half.

Layer flour tortillas, overlapping, in the bottom of a 9x13" glass baking dish.

Pour chicken mixture over tortillas.

Sprinkle American cheese over the mixture, and then follow with the crushed potato chips.

Place biscuits over the top, to cover the casserole. Drizzle with olive oil.

Sprinkle with chili powder, cumin, and Parmesan cheese over top of biscuits.

Bake in oven for 20-25 minutes, until casserole is bubbling and biscuits are golden brown.

Let sit for 10-15 minutes before serving.