Monday, November 24, 2008

Make this now.

I found a recipe in a magazine at work and decided to give it a try for dinner. It was super easy and really good! You should try it too. Doctor's orders.

Chicken Enchilada Casserole

Thick and chunky salsa 1 1/2 cups, divided
6 inch Tortillas (recipe calls for corn, I used flour) 4
Diced onion 1/3 cup
1 15 oz. can black beans drained, rinsed
chicken 1 cup, cooked a chopped (I baked mine in the oven and then shredded it)
Sour cream 1 cup
Mexican blend shredded cheese 1 cup

1. Preheat oven to 350 degrees.
2. Pour 1/2 cup salsa in bottom of 9x9 inch square cooking dish that has been sprayed with cooking spray.
3. Tear tortillas in half, and use four pieces to cover bottom of dish.
4. In bowl, combine 1 cup salsa, onion, black beans and chicken. Spoon half of mixture over tortillas.
5. Top with half of the sour cream and then half of the cheese.
6. Continue layering with remaining tortilla halves, chicken mixture, sour cream and cheese.
7. Cover with foil and bake 35 minutes until bubbly. Remove foil and bake for 5 more minutes


Candice said...

Ive made something like this before, it sounds delish.