With the holidays and Super Bowl long over, we have to get back to thinking about our everyday dinners and what to fix that might be a little different for the family. I have just that recipe for you. It is a different spin on an old favorite – a Mexican enchilada casserole. This one features a honey-mustard sauce that might sound a bit strange but is really yummy!

Saffron rice is used in this casserole. Saffron rice is made from the saffron spice, white rice, and usually vegetable bouillon. This recipe is certainly easier (and cheaper) if you purchase a box of saffron rice mix, but nothing says you can’t use made-from-scratch saffron rice.

Saffron rice has a delicate, floral aroma that can’t be duplicated with any other spice. It is derived from the flower of crocus sativus, commonly known as the saffron crocus. Saffron, used for various medicinal and culinary purposes, is primarily grown in three places: Iran, Spain and Kashmir. Greece, Turkey, Azerbaijan, Morocco, Italy, Egypt and China are other minor producing countries.

While Iran accounts for about 70 percent of saffron production, Kashmiri saffron is widely considered superior due to its higher crocin content. Crocin is the chemical ingredient responsible for the color.

The name saffron is of Arabic origin, where it is known as az-za’fran; which means “be yellow or become yellow.” Because each flower’s stigmas need to be collected by hand and there are only a few per flower, saffron is the most expensive spice in the world.

Whether you choose to make your own or purchase a box of saffron rice, it adds a wonderful flavor and beautiful golden color to this casserole. You can prepare all the ingredients ahead of time and then just pop it in the oven and bake on the night you want. That makes it much easier!

Enjoy!

Chicken Burrito with Honey-Mustard Casserole

1 1/2 cups Saffron Rice, cooked

8 large tortillas

1/4 cup prepared yellow mustard

1/2 cup sour cream

1/3 cup honey

1/2 diced red bell pepper

1/2 cup diced green bell pepper

1 can red kidney beans, drained

1 can black beans, drained

1 cup frozen corn, thawed

2 cups cooked shredded chicken

1 cup pre-made salsa

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

2 teaspoons ground cumin

Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use. Preheat oven to 375° F.

Spray a 9x13” baking dish with non-stick cooking spray. Line bottom of baking dish with four tortillas. Make the honey sauce by whisking together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, kidney beans, black beans, and corn in a large bowl. Reserve 1/2 cup of the bean mixture for topping. Stir the chicken, salsa, 1/4 cup Monterey Jack cheese, 1/4 cup cheddar cheese, cumin, rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with four tortillas; sprinkle with the remaining cheeses, and the reserved 1/2 cup bean mixture. Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Serve on bed of chopped lettuce and tomatoes.