Thursday, June 16, 2011

Mexican Casserole by Melissa

Okay this is SOOOO yummy!! I hope you like it as much as we do.

Use at least 1/2 lb chicken prepared anyway you like it. Remember: we have a family of 5 and this fed all of us. If there are fewer of you, you can cut the ingredients slightly, but why do that? You can freeze whatever is left for leftovers. I used 2 large chicken breasts sprinkled with Mrs. Dash Salt-Free Fiesta Lime seasoning blend. It gives the chicken that taco/fajita taste: perfect for this dish. I popped it in the oven on 350 degrees for about 30 minutes and then shredded the chicken.

You can also use half of the Crock pot Roasted Chicken (recipe found here). 

Moving on.

1 tub Philadelphia Cooking Creme: Santa Fe blend
1 can green Enchilada Sauce
1 can Rotel (you can see mine is leftovers)
1 can black beans
corn tortillas
shredded cheese (Cheddar or any Mexican blend that you like)

In a skillet heat to medium, stir in chicken pieces, black beans, cooking cream, enchilada sauce, and Rotel. Stir and heat until cooking cream is well blended with all ingredients.

Spray bottom and sides of a 9x13 glass baking dish. Cover bottom of dish with corn tortillas. Layer chicken mixture on top of tortillas, spread evenly. Sprinkle with shredded cheese. Add another layer of corn tortillas, chicken mixture, and shredded cheese. Repeat. I recommend at least 3 layers so you get enough corn tortillas in each bite. Pop in the oven at 350 for about 15 minutes to melt everything together.

This is one of our favorite meals at our house. We LOVE Philadelphia Cooking Cremes. They are so fun and easy to play with!


No comments:

Post a Comment